Chocolate Peanut Butter Pie Recipe
This decadent Chocolate Peanut Butter pie features a buttery graham cracker crust, a smooth and creamy peanut butter filling, and a rich chocolate ganache topping. Perfectly balanced with sweet and savory flavors, it’s a no-bake dessert that’s refrigerated to set, making it an easy and impressive treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Prepare Crust: In a bowl, mix 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 at 350°F (175°C) for 10 minutes until lightly golden. Allow to cool completely before adding filling.
- Make Peanut Butter Filling: In a large mixing bowl, beat the softened cream cheese and creamy peanut butter together until smooth and creamy. Add powdered sugar and vanilla extract, then continue mixing until the mixture is well combined and free of lumps.
- Add Whipped Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully incorporated, being careful not to deflate the whipped cream. Spread this filling evenly into the cooled crust.
- Make Chocolate Layer: Place the chopped semi-sweet chocolate in a heatproof bowl. Heat 3/4 cup heavy cream just until simmering, then pour it over the chocolate. Let it sit for 2 minutes to soften, then stir until smooth and glossy. Stir in the butter and corn syrup until fully combined and shiny.
- Finish and Chill: Pour the chocolate ganache over the peanut butter layer and spread it evenly to the edges. Refrigerate the pie for at least 3 hours or overnight until the ganache is completely set. For cleaner slices, dip a knife in hot water before cutting the pie.
Notes
- Ensure cream cheese is softened to room temperature for smoother mixing.
- Press the crust firmly in the pan to prevent it from crumbling when sliced.
- Use a heatproof bowl and gently heat chocolate to avoid seizing.
- Dipping the knife in hot water for each slice helps create clean, neat servings.
- Store pie covered in the refrigerator and consume within 3 days for best freshness.
Keywords: Chocolate Peanut Butter Pie, no-bake dessert, peanut butter filling, chocolate ganache, graham cracker crust
Find it online: https://biteandenjoy.com/chocolate-peanut-butter-pie-recipe/
