Chocolate Peanut Butter Pie Recipe

Introduction

This Chocolate Peanut Butter Pie is a luscious combination of creamy peanut butter and rich chocolate ganache, nestled in a buttery graham cracker crust. Perfectly balanced and easy to make, it’s a crowd-pleaser for any occasion.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons butter, melted
• 1 cup creamy peanut butter
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 8 oz semi-sweet chocolate, chopped
• 3/4 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon corn syrup

Instructions

1. Step 1: Preheat the oven to 350°F. In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes until lightly golden. Remove from oven and let cool completely.
2. Step 2: In a large bowl, beat the cream cheese and peanut butter together until smooth. Add powdered sugar and vanilla extract, mixing until well combined with no lumps.
3. Step 3: In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully incorporated. Spread this filling evenly into the cooled crust.
4. Step 4: Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat 3/4 cup heavy cream until just simmering, then pour over the chocolate. Let it sit for 2 minutes, then stir gently until smooth. Stir in butter and corn syrup until the ganache is glossy.
5. Step 5: Pour the chocolate ganache over the peanut butter filling, spreading evenly to the edges. Refrigerate the pie for at least 3 hours or overnight until completely set. For clean slices, dip your knife in hot water before cutting.

Tips & Variations

• Use crunchy peanut butter for added texture in the filling.
• For a lighter crust, substitute half of the graham cracker crumbs with finely chopped nuts.
• Try topping the pie with chopped peanuts or shaved chocolate for extra garnish.
• If you prefer a dairy-free version, use coconut cream instead of heavy cream and dairy-free chocolate.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat, let it come to room temperature for about 15 minutes for creaminess. Avoid freezing, as the texture may be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie is best made at least a few hours in advance or overnight to allow the layers to set properly and the flavors to meld.

What can I use instead of corn syrup in the ganache?

You can substitute corn syrup with honey or maple syrup, but it may slightly change the texture and sweetness of the ganache.

Chocolate Peanut Butter Pie Recipe

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★★★★★

4.6 from 95 reviews

This decadent Chocolate Peanut Butter Pie features a buttery graham cracker crust filled with a creamy peanut butter and cream cheese mixture, topped with a rich, glossy chocolate ganache. Perfectly chilled and set, this no-bake pie offers a harmonious blend of sweet and nutty flavors in every luscious bite.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 3 hours 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons butter, melted

Peanut Butter Filling

• 1 cup creamy peanut butter
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream

Chocolate Ganache

• 8 oz semi-sweet chocolate, chopped
• 3/4 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon corn syrup

Instructions

1. Prepare Crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake in a preheated oven at 350°F (175°C) for 10 minutes or until the crust is lightly golden. Remove and cool completely.
2. Make Peanut Butter Filling: In a large mixing bowl, beat together softened cream cheese and creamy peanut butter until smooth and creamy. Incorporate powdered sugar and vanilla extract, mixing well until no lumps remain.
3. Add Whipped Cream: In a separate clean bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined and smooth. Spread this filling evenly over the cooled crust.
4. Make Chocolate Layer: Place chopped semi-sweet chocolate in a heatproof bowl. Heat 3/4 cup heavy cream until it just starts to simmer—do not boil. Pour the hot cream over the chocolate and let it sit for 2 minutes to melt. Stir gently until smooth and glossy. Stir in butter and corn syrup until fully incorporated.
5. Finish and Chill: Pour the prepared chocolate ganache evenly over the peanut butter filling, spreading it to the edges. Refrigerate the pie for at least 3 hours, preferably overnight, until set. For neat slices, dip the knife in hot water and wipe between cuts before serving.

Notes

• Ensure the cream cheese and peanut butter are softened to avoid lumps in the filling.
• Do not overmix the whipped cream into the peanut butter filling to maintain a light, airy texture.
• The corn syrup in the ganache adds shine and smoothness, but can be omitted if unavailable.
• For a firmer crust, bake it an additional 2-3 minutes if desired.
• Store pie covered in the refrigerator and consume within 3 days for best freshness.

Keywords: Chocolate Peanut Butter Pie, cream cheese pie, peanut butter dessert, chocolate ganache pie, graham cracker crust dessert