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Peanut Butter Brownie Pie

This Peanut Butter Brownie Pie is pure indulgence! Rich brownie layered with creamy peanut butter on a crunchy Oreo crust—dessert perfection.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Keyword: Brownie, Chocolate, Easy, Peanut Butter, Pie
Servings: 8 servings

Ingredients

For the Oreo Crust:

  • 30 pieces Oreos
  • 5 tablespoons unsalted butter melted

For the Brownie Filling:

  • 1 cup unsalted butter
  • 4 ounces semi-sweet baking chocolate chopped
  • 1 tablespoon all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 large egg white

For the Peanut Butter Layer:

  • 4 ounces white chocolate
  • 1/2 cup heavy whipping cream
  • 1/2 cup creamy peanut butter

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). This ensures your pie bakes evenly.

Making the Crust

  • In a food processor, crush the 30 Oreos until they resemble fine crumbs. Transfer the crumbs to a mixing bowl and combine them with the 5 tablespoons of melted butter. Mix until evenly coated.
  • Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan to form a crust.
  • Place the crust in the preheated oven and bake for about 10 minutes. Remove and allow to cool slightly.

Preparing the Brownie Filling

  • In a double boiler or microwave-safe bowl, melt 1 cup unsalted butter and the chopped semi-sweet chocolate together, stirring until smooth. Let cool slightly.
  • In a large mixing bowl, whisk together granulated sugar, vanilla extract, and salt. Add the melted chocolate mixture and mix well.
  • Add the eggs and the egg white one at a time, whisking until fully incorporated.
  • Gently fold in the all-purpose flour until just combined, being careful not to overmix.
  • Pour the brownie filling into the prepared Oreo crust, spreading evenly.
  • Bake for 30-35 minutes or until the edges are set but the center is slightly soft.

Making the Peanut Butter Layer and Assembly

  • While the brownie pie cools, melt the white chocolate in a microwave-safe bowl, stirring until smooth.
  • In a separate bowl, beat creamy peanut butter and heavy whipping cream until well combined. Slowly mix in the melted white chocolate until smooth and creamy.
  • Once the brownie layer has cooled completely, spread the peanut butter mixture evenly on top.
  • Refrigerate the pie for at least 2 hours or until set. Slice and serve chilled.

Equipment

  • 9-inch Pie Pan
  • Mixing Bowls
  • Whisk
  • Spatula
  • Double boiler or microwave-safe bowl
  • Food Processor

Notes

  • Use gluten-free Oreos to make this pie gluten-free.
  • To avoid a dense texture, do not overmix the brownie batter.
  • Allow the brownie layer to cool completely before adding the peanut butter topping to prevent melting.
  • Store leftovers in the refrigerator for up to 5 days or freeze slices for up to 2 months.
  • Natural peanut butter can be used but stir well to prevent separation.