Description
A rich and indulgent Peanut Butter Chocolate Mud Pie combining creamy peanut butter, layers of semi-sweet and white chocolate, and a crunchy Oreo crust. This decadent dessert is perfect for chocolate and peanut butter lovers seeking a luscious, no-bake style pie that sets firmly after chilling.
Ingredients
Scale
Crust
- 30 Oreos (approximately 344 g)
- 13 tbsp unsalted butter
Filling
- 1 large egg white
- 3 large eggs
- ½ cup creamy peanut butter
- 1 tbsp all-purpose flour
- 4 oz semi-sweet baking chocolate
- 1 cup granulated sugar
- ¼ tsp salt
- 1 tsp vanilla extract
Topping
- 4 oz white chocolate
- ½ cup heavy whipping cream
Instructions
- Prepare the Oreo Crust: Crush the Oreos finely using a food processor or by placing them in a sealed plastic bag and smashing with a rolling pin. Melt the unsalted butter and mix it thoroughly with the crushed Oreos until well combined. Press this mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust. Place it in the refrigerator to set while preparing the filling.
- Melt the Semi-Sweet Chocolate: Break the semi-sweet baking chocolate into small pieces and melt it gently over a double boiler or in short bursts in the microwave, stirring frequently until smooth. Set aside to cool slightly.
- Prepare the Egg Mixture: In a large mixing bowl, whisk the egg white until stiff peaks form. In a separate bowl, beat the 3 large eggs until frothy. Then gradually add granulated sugar and continue beating until the mixture is thick and pale.
- Combine Peanut Butter and Flour: In another bowl, mix the creamy peanut butter with the all-purpose flour until smooth and well combined. Gently fold this peanut butter mixture into the beaten eggs and sugar, followed by the melted semi-sweet chocolate, vanilla extract, and salt. Carefully fold in the beaten egg whites to maintain the airy texture.
- Fill the Pie Crust: Pour the peanut butter chocolate filling into the chilled Oreo crust, spreading it evenly. Smooth the surface with a spatula.
- Chill the Pie: Refrigerate the pie for at least 4 hours or until the filling is fully set and firm to the touch.
- Prepare White Chocolate Ganache Topping: Heat the heavy whipping cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped white chocolate in a bowl and let it sit for a minute. Stir gently until the white chocolate is completely melted and the mixture is smooth. Let the ganache cool slightly, then pour it over the chilled pie, spreading evenly. Refrigerate again until the ganache is set before serving.
Notes
- Ensure eggs are fresh since they are used raw in the filling—consider using pasteurized eggs if preferred.
- Chilling time is crucial to allow the pie to set properly for a firm texture.
- You can substitute the Oreo crust with any chocolate cookie crumb crust if desired.
- The pie is best served chilled and can be stored in the refrigerator for up to 3 days.
- For a more intense peanut butter flavor, use natural peanut butter but reduce added sugar slightly.
