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Decadent Peanut Butter Caramel Pie

A rich, no-bake layered pie featuring an Oreo crust, fluffy peanut butter cheesecake filling, a gooey caramel center, and a glossy chocolate ganache topping.
Print Recipe
Prep Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 24 Oreo cookies whole
  • 5 tbsp unsalted butter melted
Peanut Butter Filling
  • 8 oz cream cheese softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream cold
Caramel Layer
  • 0.75 cup caramel sauce thick/jarred
Ganache Topping
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup heavy whipping cream hot

Equipment

  • 9-inch Pie Pan
  • Food processor
  • Hand mixer
  • Mixing bowls

Method
 

  1. Pulse Oreos in food processor to fine crumbs. Mix with melted butter.
  2. Press mixture firmly into bottom and sides of 9-inch pie pan. Freeze 20 minutes.
  3. Beat cream cheese and powdered sugar until smooth. Mix in peanut butter and vanilla.
  4. In a separate bowl, whip 1 cup heavy cream to stiff peaks. Fold into peanut butter mixture.
  5. Spread filling into crust. Pour caramel sauce over top and spread gently.
  6. Freeze pie for 15 minutes to set caramel.
  7. Pour hot cream over chocolate chips; let sit 5 mins, then whisk until smooth.
  8. Pour ganache over caramel layer. Refrigerate 4+ hours before serving.

Notes

For clean slices, wipe your knife with a warm damp cloth between cuts.