Name: Chocolate Peanut Butter Pie Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 3 h 25 min
Cuisine: American
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

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Introduction

This Chocolate Peanut Butter pie combines a crisp graham cracker crust with a creamy peanut butter filling and a rich chocolate ganache topping. It’s a luscious dessert that’s perfect for peanut butter and chocolate lovers looking for an impressive yet easy treat.

A slice of pie sits on a white plate placed on a white marbled texture surface, showing four clear layers: a crumbly brown crust with a rough texture on the outside edge and base, a thick dark chocolate layer with a smooth, glossy finish directly above the crust, a creamy light tan layer with a soft, slightly swirled texture in the middle, and another thick dark chocolate layer with a shiny, smooth surface on top. Crumbs are scattered around the slice on the plate, and a blurred whole pie with the same layers is visible in the background. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
Step 2: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes until lightly golden. Let the crust cool completely.
Step 3: In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth.
Step 4: Add powdered sugar and vanilla extract to the peanut butter mixture. Mix well until fully combined with no lumps.
Step 5: 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.
Step 6: Spread the peanut butter filling evenly into the cooled graham cracker crust.
Step 7: Place chopped semi-sweet chocolate in a heatproof bowl. Heat 3/4 cup heavy cream in a small saucepan until just simmering, then pour it over the chocolate. Let sit for 2 minutes to soften.
Step 8: Stir the chocolate and cream until smooth. Add butter and corn syrup, stirring until the ganache is glossy and well combined.
Step 9: Pour the chocolate ganache over the peanut butter layer, spreading it evenly to the edges.
Step 10: Refrigerate the pie for at least 3 hours or overnight until completely set. For clean slices, dip your knife in hot water and wipe it dry before cutting.

Tips & Variations

Use crunchy peanut butter instead of creamy for added texture.
For a nut-free version, substitute sunflower seed butter in place of peanut butter.
Chill the whipped cream bowl and beaters before whipping for better volume.
Add a pinch of sea salt on top of the ganache to enhance the chocolate and peanut butter flavors.

Storage

Store the pie covered in the refrigerator for up to 3 days. The crust may soften slightly but will remain delicious. Let the pie sit at room temperature for 10 minutes before serving to soften the ganache. Leftovers can be gently reheated in the microwave for a few seconds if desired.

How to Serve

A slice of pie on a white plate with three clear layers: the bottom layer is thick, crumbly, and light brown, the middle layer is smooth with a pale creamy color, and the top layer is glossy dark chocolate with a few soft ripples. The pie’s crust is thick and golden brown, forming a tall edge all around. There are some small golden crumbs scattered on the plate. In the blurred background, the rest of the pie sits in a dark pan, and a white cup is visible on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie tastes great when made a day ahead. Just refrigerate it overnight to allow the layers to set perfectly.

What can I use instead of cream cheese?

You can substitute mascarpone cheese or ricotta (well-drained) for a slightly different texture and flavor, but cream cheese works best for the traditional creamy peanut butter filling.