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Chocolate Peanut Butter Pie Recipe

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★★★★★

4.9 from 70 reviews

This decadent Chocolate Peanut Butter Pie features a buttery graham cracker crust filled with a creamy peanut butter and cream cheese mousse, topped with a rich and glossy chocolate ganache. Perfectly balanced between sweet and salty, this no-bake dessert is chilled to set, offering a luscious and indulgent treat ideal for any occasion.

Ingredients

Scale

For the Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tbsp butter, melted

For the Peanut Butter Filling

  • 1 cup creamy peanut butter
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream

For the Chocolate Ganache

  • 8 oz semi-sweet chocolate, chopped
  • 3/4 cup heavy cream
  • 2 tbsp butter
  • 1 tbsp corn syrup

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the mixture resembles wet sand. Firmly press this mixture onto the bottom and up the sides of a 9-inch pie dish to form an even crust. Bake the crust for 10 minutes until it turns lightly golden. Remove from the oven and let it cool completely before adding the filling.
  2. Make the Peanut Butter Filling: In a large mixing bowl, beat the softened cream cheese and creamy peanut butter together using an electric mixer until the mixture is smooth and creamy. Add the powdered sugar and vanilla extract, then continue to mix until everything is well incorporated and fluffy.
  3. Whip the Cream: In a separate bowl, whip the heavy whipping cream using the electric mixer until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture with a rubber spatula until fully combined, taking care to preserve the airy texture.
  4. Assemble the Filling: Spread the peanut butter filling evenly into the cooled graham cracker crust, smoothing the top with an offset spatula or spoon.
  5. Prepare the Chocolate Ganache: Place the chopped semi-sweet chocolate in a heatproof bowl. Warm the 3/4 cup of heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2 minutes to melt the chocolate. Stir gently until the ganache is smooth and glossy. Add the butter and corn syrup, stirring until fully combined and shiny.
  6. Top the Pie and Chill: Pour the chocolate ganache over the peanut butter layer, spreading it evenly to the edges. Refrigerate the pie for at least 3 hours or preferably overnight until the ganache is completely set and firm.
  7. Serve: When ready to serve, dip your knife in hot water and wipe it dry before slicing to achieve clean, neat slices of this delicious pie.

Notes

  • For extra crunch, stir chopped peanuts into the peanut butter filling or sprinkle them on top of the ganache layer before chilling.
  • Substitute Oreo crumbs for the graham cracker crumbs in the crust for a richer chocolate flavor.
  • Store the pie covered in the refrigerator for up to 5 days to maintain freshness.
  • For longer storage, you can freeze the pie for up to 1 month; thaw it in the refrigerator overnight before serving.

Keywords: Chocolate Peanut Butter Pie, peanut butter pie, chocolate ganache pie, graham cracker crust, no-bake pie, creamy dessert, easy pie recipe

Find it online: https://topreci.com/chocolate-peanut-butter-pie-recipe/