Creamy and smooth peanut butter filling is layered between a chocolate graham crust and rich ganache in this utterly blissful chocolate peanut butter pie.
Why this recipe works
Chocolate peanut butter pie, not to be confused with Reese’s pie or classic peanut butter pie, is absolutely divine in its own right. Peanut butter and chocolate decadence graze your tastebuds with every bliss-filled bite.
I don’t think we have to do much convincing with this one. It’s a chocolate peanut butter lover’s dream shaped into a pie. Great for Thanksgiving, Christmas, birthdays, or really any time of the year!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CRUST – You will need 12 full graham cracker sheets to yield 1 1/2 cups of crumbs, or you can purchase pre-crushed graham cracker crumbs at the grocery store to make things easier. If you don’t feel like making your own crust, you can use a store-bought 9-inch graham cracker crust.
FILLING – Cream cheese, creamy peanut butter, vanilla extract, powdered sugar, and Cool Whip create the fluffy sweet filling. We have not tested this recipe using chunky peanut butter but I would imagine it would be fine. I would not recommend using natural peanut butter as it tends to separate. Be sure to use softened cream cheese for the best texture. To properly soften, cut the cream cheese into cubes and allow it to rest at room temperature for around 30 minutes.
GANACHE – Use at least 60% dark chocolate for the ganache. We prefer to use baking chocolate because it melts much better than chocolate chips, but you can use dark chocolate chips in a pinch if needed. For an extra shiny ganache, stir in 1 tablespoon of corn syrup once the chocolate is melted.
How to Make Chocolate Peanut Butter Pie
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 350F.
- To make the crust, add the graham cracker crumbs, powdered sugar, cocoa powder, and salt to a food processor and pulse a few times to combine. Add the butter and process until it’s mixed well, stopping to scrape down the sides as necessary.
- Press the mixture into the bottom and up the sides of a standard 9-inch pie plate.
TIP – It’s helpful to use a flat-bottomed measuring spoon to press it evenly into the bottom.
- Bake until it starts to smell fragrant, about 8 to 10 minutes, and then cool to room temperature (about 30 minutes).
- To make the filling, add the cream cheese, peanut butter, and vanilla to a large bowl. Use a handheld electric mixer to combine (the mixture will be crumbly). Beat in the powdered sugar, and then beat in the Cool Whip.
- Transfer the filling to the pie crust and spread it out evenly.
- To make the ganache, place the chocolate in a bowl. Warm the heavy whipping cream until it’s just starting to simmer. Pour the warm cream over the chocolate and let it sit for 3 minutes before stirring. Gently stir well to combine. (The smaller you chop the chocolate, the better off you’ll be.)
- Let the ganache cool a little; we want it as cool as possible yet still pour-able.
- After cooling a little, pour the chocolate ganache onto the pie and spread it out evenly.
- Chill the pie for 4 hours in the fridge before slicing and serving.
TIP – Run your knife under hot water before slicing for clean, easy cuts.
Frequently Asked Questions & Expert Tips
Store your pie, covered, kept in the refrigerator for up to 4 days.
Absolutely. You can prepare your chocolate peanut butter pie a day or two in advance and store it, covered, in the refrigerator until ready to serve.
Sure, you can omit the ganache topping if that’s what you prefer. If you are looking for less chocolate but still want a little, try drizzling it on top instead.
Yes, you can freeze this chocolate peanut butter pie. In fact, a lot of people prefer to eat their pie frozen instead of just chilled! Cover the pie well in plastic wrap followed by a layer of aluminum foil. Freeze for up to 1 month. Allow to thaw in the refrigerator or enjoy frozen.
Serving Suggestions
This pie is gorgeous as-is, but you can always add a drizzle of melted peanut butter on top if desired. Otherwise, optionally garnish with whipped cream, chopped peanuts, or mini peanut butter cups. This pie is a popular one on the holiday dessert table but it’s not limited to just that – have it year-round, whenever, and wherever you want.
Enjoy the pie chilled from the refrigerator or frozen, whichever your preference is.
More Chocolate Peanut Butter Recipes
- Reese’s Pie
- Peanut Butter Brownies
- Chocolate Peanut Butter Balls
- No Bake Peanut Butter Bars
- Chocolate Peanut Butter Cookies
- Nutter Butter Balls
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Chocolate Peanut Butter Pie
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Chocolate Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- ½ cup powdered sugar
- ⅓ cup unsweetened cocoa powder
- ⅛ teaspoon salt
- 6 ½ Tablespoons unsalted butter melted
Peanut Butter Filling
- 8 ounces cream cheese full-fat, softened at room temperature
- 1 cup creamy peanut butter such as Jif or Skippy
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 ½ cups Cool Whip
Chocolate Ganache
- 6 ounces 60% dark chocolate chopped
- ½ cup heavy whipping cream
Things You’ll Need
Before You Begin
- You will need 12 full graham cracker sheets to yield 1 1/2 cups of crumbs, or you can purchase pre-crushed graham cracker crumbs at the grocery store to make things easier. If you don’t feel like making your own crust, you can use a store-bought 9-inch graham cracker crust.
- We have not tested this recipe using chunky peanut butter but I would imagine it would be fine.
- I would not recommend using natural peanut butter as it tends to separate.
- Be sure to use softened cream cheese for the best texture. To properly soften, cut the cream cheese into cubes and allow it to rest at room temperature for around 30 minutes.
- Use at least 60% dark chocolate for the ganache. We prefer to use baking chocolate because it melts much better than chocolate chips, but you can use dark chocolate chips in a pinch if needed.
Instructions
For the Crust
- Preheat the oven to 350F.
- Add the graham cracker crumbs, powdered sugar, cocoa powder, and salt to a food processor and pulse a few times to combine. Add the butter and process until it’s mixed well, stopping to scrape down the sides as necessary.
- Press the mixture into the bottom and up the sides of a standard 9-inch pie plate. (It’s helpful to use a flat-bottomed measuring spoon to press it evenly into the bottom.)
- Bake until it starts to smell fragrant, about 8 to 10 minutes, and then cool to room temperature (about 30 minutes).
For the Filling
- Add the cream cheese, peanut butter, and vanilla to a large bowl. Use a handheld electric mixer to combine (the mixture will be crumbly). Beat in the powdered sugar, and then beat in the Cool Whip.
- Transfer the filling to the pie crust and spread it out evenly.
For the Ganache
- Place the chocolate in a bowl. Warm the heavy whipping cream until it’s just starting to simmer. Pour the warm cream over the chocolate and let it sit for 3 minutes before stirring. Gently stir well to combine. (The smaller you chop the chocolate, the better off you’ll be.)TIP – For an extra shiny ganache, stir in 1 tablespoon of corn syrup once the chocolate is melted.
- Let the ganache cool a little; we want it as cool as possible yet still pour-able.
- After cooling a little, pour the chocolate ganache onto the pie and spread it out evenly.
- Chill the pie for 4 hours in the fridge before slicing and serving.
Expert Tips & FAQs
- Let the pie sit for 15 minutes at room temperature so the ganache can soften a bit. If desired, serve with a dollop of whipped cream and a sprinkle of chopped peanuts.
- Run your knife under hot water before slicing for clean, easy cuts.
- Store your pie, covered, kept in the refrigerator for up to 4 days.
- You can prepare your chocolate peanut butter pie a day or two in advance and store it, covered, in the refrigerator until ready to serve.
- To freeze, cover the pie well in plastic wrap followed by a layer of aluminum foil. Freeze for up to 1 month. Allow to thaw in the refrigerator or enjoy frozen.
Nutrition
Kristen Rittmer
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Irina says
Love pies in any form. This chocolate peanut butter pie looks so delicious. Thanks for sharing.