I don’t know what it is with Oreos but there always seems to be a package lingering in my pantry, begging to be used before its “best by date” passes. We never eat them as is, if I buy them it’s either because I think I might want to bake with them or because I already have a recipe in mind that calls for them. The lesson here is that I need to stop buying things on a whim (some might say impulse) because I might need them 🙂 I picked up a package of the holiday Oreos (they’re filled with red cream, which explains the reddish tint on the edge of the pie plate in some of the photos) on sale after Christmas and I’ve been trying to find ways to get through this package in the past few weeks. I baked the Oreo-stuffed chocolate chip cookies recently, then used them to make crusts for my his and hers ice cream tarts, and finally, turned to this frozen chocolate-peanut butter pie. It was a double win – the Oreos are history, and this pie is awesome!
The recipe for the pie comes from Martha Stewart’s new Pies and Tarts book, which despite my best efforts, I couldn’t resist picking up at Borders recently. The base is a pretty standard Oreo crust, though I think maybe with a bit more butter than usual, which I assume prevents it from becoming rock hard in the freezer. The filling starts with a combination of cream cheese, peanut butter and sugar into which whipped cream is folded to help lighten the texture. Melted chocolate and peanut butter are drizzled over the top for garnish. I probably could have been a little neater with my zigzags, but that would have taken all the fun out of it. Just pop a sheet of wax paper or parchment under your pie for easy clean-up if you intend to be messy like me 🙂
This pie is a cinch to whip up and sure to be a hit with anyone who loves the combination of chocolate and peanut butter. Even after several hours in the freezer, the filling is smooth and creamy and the crust is firm, but not impossible to cut. I think it’d be perfect for late spring, when the weather is warm enough to enjoy freezer treats, but not so hot it melts them immediately.
Frozen Chocolate-Peanut Butter Pie
from Martha Stewart’s Pies & Tarts
Crust
1 3/4 cups chocolate cookie crumbs
6 tablespoons unsalted butter, melted
3 tablespoons dark brown sugar
pinch salt
Filling
6 oz cream cheese, at room temperature
3/4 cup confectioners’ sugar
1 teaspoon kosher salt
1 1/4 cups peanut butter (smooth, not natural or chunky)
1 tablespoon vanilla extract
2 cups heavy cream
Garnish
1 oz semisweet chocolate, finely chopped
2 tablespoons peanut butter
To make the crust: Preheat oven to 350 F. Combine the cookie crumbs, brown sugar and salt in a medium bowl. Add the butter and toss with a fork until all of the crumbs are moistened (the mixture will be quite wet). Press into the bottom and up the sides of a 9-inch pie plate. Refrigerate for about 15 minutes so the crust is firm, then bake until set, about 8-10 minutes. Transfer to a wire rack to cool completely.
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, confectioners’ sugar and salt on medium speed until light and fluffy, about 2 minutes. Mix in the peanut butter and vanilla. (If you don’t have a second bowl for your stand mixer either transfer the cream cheese mixture to another bowl and wash the first, or do the next step with a hand mixer.) Switch to the whisk attachment on your mixer and beat the heavy cream until you have soft peaks. Take about 1/3 of the whipped cream and stir it into the cream cheese mixture to lighten it. Use a rubber spatula to gently fold in the remaining 2/3 of the whipped cream. Transfer the filling to the cooled crust and spread in an even layer. Freeze uncovered for at least 4 hours or up to 1 day covered with plastic wrap.
To garnish the pie: Put the chocolate in a microwave-safe bowl and heat in 30 second bursts at 50% power, stirring in between each burst. Continue until the chocolate is melted and smooth. Transfer to a resealable plastic bag and snip a tiny bit off the corner. Hold the bag over the pie and drizzle the melted chocolate in a zig-zag pattern. Put the peanut butter in a small saucepan set over low heat and melt it, stirring frequently. Add the melted peanut butter to a resealable plastic bag, snip off a corner and drizzle over the pie. Let stand for about 10 minutes to set.
Remove the pie from the freezer about 10-15 minutes before you are ready to serve. If you have trouble cutting it, running your knife under warm water will help.
This looks absolutely delicious … I love the pretty drizzle. I admire your ability to keep Oreos in the pantry until their expiration date or beyond!
Tracey! cruel to entice one with such delicacies so early in the morning! That is one of the best pies – eating with my eyes 🙂
Oh my word-that looks so inviting! The drizzle is perfect. Wow, want this now, for breakfast!
I made this pie when the recipe came out in the magazine and I’ve been in love with it ever since! Isn’t it great, its one of my favourite treats! And yours looks perfect!
HOW beautiful!!! Such a great recipe, combining two of my ultimate favorites 🙂
Oh my goodness, Tracey! This pie is calling my name! Though it may be only 8:30am, I am totally craving peanut butter and chocolate now. Thanks for sharing this yummy and beautiful creation!
I would be very happy with this pie and a fork!
That pie…no words. Am I going to have to go buy this book now, too??
@Jessica – I suspect, like most of the recipes in Martha’s other books, that a lot of these are available on her site. It was only $13 or $14 though so I thought it’d be nice to have them in one place. Plus I stink at pies & tarts so I’m hoping there are some magical tips to help me improve hidden somewhere among the pages of the book…
This looks amazing:) Can I please have some magically appear before me right now?
This was a great treat and seems to be a big hit around the office, thanks for making it!
oh my god. AMAZING. DELICIOUS. MUST. MAKE. TOMORROW.
:)))
I’ve made a similar pie…THE BEST! yours looks gorgeous too!
looks delish & beautiful presentation !
I want this!! Oh wow. So yummy!!
I saw this in Martha’s book and bookmarked it. I really want to make it now!
You just made my day!! I LOVE this recipe. Awesome.
Oh goodness me this looks incredible! I’m glad it can be made to fast. And I love how it has a red tint because of the filling haha
When I saw chocolate and peanut butter, I knew I was in the right place! This looks so delicious!
Ciao Tracy you made such a wonderful looking pie ! I bet it’s as delicious as it looks !
Chocolate and Peanut Butter… You need not say anything further! haha! Looks fabulous, and I can’t wait to try it!
This looks absolutely heavenly!! However, I don’t think I’ve EVER had a package of Oreos last beyond 2 days in my pantry!
Wow, this looks totally delicious…!!
This is right up my alley and perfect for when my parents come to visit me this summer. I know they would LOVE this. Thanks so much for sharing! I’m bookmarking- can’t wait to try it.
BTW- I’m hosting my first giveaway on my blog, I hope you can stop by for a chance to win some cookies. 🙂 http://thiswomancooks.blogspot.com
New Pies and Tarts book…I am becoming the Queen of Tarts around here…I might need to look into that as I love making tarts all of a sudden, whether it is my new 6″ pan or what, I’m not sure, but I just love making tarts! You are the Queen of Drizzle…would you just look at that stellar job of drizzling???
That is gorgeous!
Peanut butter and chocolate are made for one another! This pie looks fabulous…wish I had a piece for dessert tonight!
Hey Tracey, So fun to read about you in the Oprah magazin! And nice to see Dorie and TWD getting the spotlight. Your treats look amazing. 🙂
~Shari
Oh my goodness – this is going to have to be a must make very soon! Looks delicious!
Absolutely gorgeous! I especially love the drizzle… I wish I could taste it virtually! 🙂
Um… left over oreo’s? you must be high.
That pie looks amazing, Tracey! Decadent, but sounds like it’s totally worth it. Apparently the Borders near us is having a huge sale because they’re going out of business; I might have to see if I can get a deal on the new MS pie book.
This looks absolutely sinful! And I want some:)
Looks so yummy and gorgeous!!
This looks so yummy. Do I need this book???
amazing!! I wish I could eat this right now… so pretty too 🙂
This looks so delightful, one of my favorite flavor combos!
I have this book on my wish list. Your pie looks wonderful and great photos too!
I too, could not resist buying Martha’s Pie & Tarts at Costco a couple of weeks ago. I have yet to make anything from it yet, but this one definitely caught my eye when I was purusing the book. Glad to hear it was a hit! It looks delicious!
Chocolate + peanut butter are high on the list once Easter gets here – less than 2 days!! First will be Reese’s Easter Eggs, but this pie might be in the rotation too. Beautiful job, Tracey!
Oh my gosh, chocolate, peanut butter, and cream cheese is a heavenly combination!
I LOVE that drizzle, it looks so special 🙂
Wow stunning! Looks so good… “Leftover Oreos” is not an option in my house, though. 🙂
I made this pie and it was delicious!! The only problem I had was that the crust stuck to the bottom of the pie plate. Next time (and there will be a next time) I make this, I will make individual serving in a paper lined muffin tin. Thanks for the recipe