Chocolate Peanut Butter Pie

This Chocolate Peanut Butter Pie is a rich, creamy, and indulgent dessert that combines the irresistible flavors of smooth peanut butter and luscious chocolate in a buttery graham cracker crust. It’s the perfect no-fuss treat for holidays, family gatherings, or whenever you’re craving something sweet and decadent.

Why You’ll Love This Recipe

This pie is incredibly easy to make with simple ingredients you may already have in your kitchen. It requires minimal baking and delivers maximum flavor with its creamy peanut butter filling and silky chocolate topping. The texture is smooth and velvety, balanced perfectly by the slight crunch of the graham cracker crust. It’s also a great make-ahead dessert, making it ideal for entertaining. If you love the classic chocolate and peanut butter combination, this pie will quickly become a favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the filling:
1 cup creamy peanut butter
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream, cold

For the chocolate topping:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream

Directions

1. Prepare the crust by combining the graham cracker crumbs and granulated sugar in a medium bowl. Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand.
2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or the bottom of a glass to compact it tightly. Chill the crust in the refrigerator for at least 30 minutes to set.
3. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the peanut butter and continue mixing until fully combined and smooth.
4. Add the powdered sugar and vanilla extract. Beat until the mixture is well incorporated and fluffy.
5. In a separate bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined and smooth.
6. Spoon the filling into the chilled crust and spread it evenly with a spatula. Refrigerate for at least 4 hours or until fully set.
7. For the chocolate topping, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 2–3 minutes, then stir until smooth and glossy.
8. Allow the chocolate ganache to cool slightly, then pour it over the chilled pie. Spread evenly.
9. Return the pie to the refrigerator for at least 30 minutes to allow the topping to set before slicing and serving.

Servings and timing

Servings: 8 slices

Preparation time: 20 minutes
Chilling time: 4 hours 30 minutes
Total time: Approximately 4 hours 50 minutes

Variations

For a crunchier texture, fold 1/2 cup chopped roasted peanuts into the filling.
Swap the graham cracker crust for a chocolate cookie crust for an extra chocolate boost.
Add a layer of sliced bananas between the crust and filling for a banana-peanut butter twist.
Use dark chocolate chips instead of semi-sweet for a richer topping.
For a lighter version, use reduced-fat cream cheese and whipped topping in place of heavy cream.

Storage/Reheating

Store the pie covered in the refrigerator for up to 5 days. Keep it tightly wrapped or in an airtight container to prevent it from absorbing other flavors.

For longer storage, freeze the pie for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before serving.

This pie does not require reheating. It is best served chilled straight from the refrigerator.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter can be used if you prefer added texture in the filling.

Can I make this pie ahead of time?

Yes, this pie is perfect for making a day in advance. It actually tastes better once fully chilled and set.

Do I have to bake the crust?

No, this recipe uses a no-bake crust that sets in the refrigerator. However, you can bake it at 350°F (175°C) for 8–10 minutes if you prefer a firmer crust.

Can I use store-bought whipped topping?

Yes, you can substitute 1 1/2 cups of whipped topping for the freshly whipped cream.

How do I know when the pie is fully set?

The pie should feel firm to the touch in the center and hold its shape when sliced.

Can I freeze individual slices?

Yes, wrap each slice tightly and freeze. Thaw in the refrigerator before enjoying.

What type of chocolate works best for the topping?

Semi-sweet chocolate chips provide a balanced sweetness, but dark chocolate works well for a richer flavor.

Can I make this gluten-free?

Yes, simply use gluten-free graham crackers for the crust.

Why is my filling too soft?

The filling may be too soft if it hasn’t chilled long enough or if the whipped cream was not beaten to stiff peaks before folding.

Can I add extra toppings?

Absolutely. You can garnish with chocolate shavings, crushed peanuts, or a drizzle of melted peanut butter before serving.

Conclusion

Chocolate Peanut Butter Pie is a creamy, dreamy dessert that brings together two classic flavors in one irresistible treat. With its buttery crust, smooth peanut butter filling, and glossy chocolate topping, it’s a guaranteed crowd-pleaser. Simple to prepare and perfect for any occasion, this pie is sure to earn a permanent place in your dessert rotation.

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