Dessert

Chocolate Peanut Butter Pie Recipe

ByJeannette Jaeger December 11, 2025December 11, 2025

Introduction

Chocolate Peanut Butter Pie is a luscious, no-bake dessert that combines creamy peanut butter filling with a rich chocolate ganache topping. Its buttery graham cracker crust adds the perfect crunch, making it a crowd-pleaser for any occasion.

A close-up view of a pie with three distinct layers on a white plate, set on a white marbled surface. The bottom layer is a crumbly, pale brown crust forming a thick edge around the pie. The middle layer is a creamy peanut butter filling, smooth and light brown, taking up most of the pie’s height. The top layer is a glossy, dark chocolate ganache that is thick and shiny, covering the peanut butter layer and decorated with three small dollops of peanut butter. The pie has a rustic cut showing the inside layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish.
Step 2: Bake the crust for 10 minutes until it is lightly golden. Remove from the oven and let it cool completely.
Step 3: In a large mixing bowl, beat softened cream cheese and peanut butter together until smooth. Add powdered sugar and vanilla extract, mixing until the mixture is creamy and well combined.
Step 4: 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.
Step 5: Place the chopped chocolate in a heatproof bowl. Heat 3/4 cup heavy cream in a saucepan until just simmering and pour it over the chocolate. Let it sit for 2 minutes, then stir until the mixture is smooth.
Step 6: Stir in butter and corn syrup until the ganache is glossy and smooth. Pour the ganache over the peanut butter layer, spreading it evenly to the edges.
Step 7: Refrigerate the pie for at least 3 hours or overnight until the ganache is completely set. For clean slices, dip your knife in hot water before cutting.

Tips & Variations

For extra texture, stir chopped peanuts into the peanut butter filling or sprinkle some on top before adding the ganache.
Replace the graham cracker crust with Oreo cookie crumbs for a richer chocolate flavor.

Storage

Store the pie covered in the refrigerator for up to 5 days. For longer storage, freeze the pie for up to 1 month. To serve after freezing, thaw it in the refrigerator overnight. Reheat slicing knife briefly in hot water for smooth cutting.

How to Serve

A close-up of a slice of pie on a white plate with a white marbled texture background. The pie has four layers: a crumbly golden brown crust on the bottom and edges, a thick dark chocolate layer above the crust, a creamy light beige peanut butter layer in the middle with a smooth texture, and a glossy dark chocolate ganache on top that slightly drips down the sides. The top layer is decorated with a few small peanut pieces placed near the center. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter can be used for added texture, but it will affect the smoothness of the filling.

Is it necessary to bake the crust?

Baking the crust helps it set firmly and develop a toasted flavor, but if pressed tightly, an unbaked crust can work as well, though it may be less sturdy.