Homemade Peanut Butter Pie, with a chocolate cookie crust, creamy peanut butter filling, and ganache topping is every chocolate peanut butter lovers dream!
I've made many pie recipes throughout the years, and this layered chocolate peanut butter pie was considered a favorite by many of my friends who got a sample.
Why this recipe works:
- Peanut butter and chocolate are always a great combination!
- Each layer has a different taste and texture and combined all together you get a flavor explosion.
- This is almost a no-bake recipe. The crust requires a few minutes in the oven, but the peanut butter and chocolate layers are chilled in the refrigerator.
On top of all that, this pie is sure to satisfy all cravings. It's great for a summer potluck or as a sinful dessert after a family dinner.
How to make Chocolate Peanut Butter Pie, step by step:
The recipe is divided into four parts: the crust, the filling, the ganache, and the toppings.
Even though this is a multi-step recipe, it's very easy to make.
- First step is to process chocolate cookies and brown sugar through a food processor until finely ground (photo 1). You will then add melted butter and stir to combine. This gets pressed into a pie dish (photo 2).
- The peanut butter filling layer is made by combining heavy cream, cream cheese, creamy peanut butter, pure vanilla extract, and confectioners sugar until smooth and creamy. This gets added to the crust (photo 3) and, once spread, chilled in the refrigerator (photo 4).
- The chocolate ganache layer is easy to make by scalding heavy cream and pouring over chopped semi-sweet chocolate. After a few minutes, this mixture gets stirred until smooth, covers the peanut butter layer (photo 5), and the pie is once again chilled (photo 6).
- When you're ready to serve, garnish with your favorite peanut butter and chocolate toppings!
Tips and tricks:
- This recipe calls for unsweetened peanut butter. You can use sweetened peanut butter and it will just make the peanut butter layer a bit more sweet. Alternatively, you can add some of the sugar, taste, and continue to add until it tastes perfect.
- I also recommend using creamy peanut butter, but that's a matter of preference. Crunchy will work just fine.
- Toppings are optional, but they add to the overall look, taste, and texture of the pie. I chose to use mini-peanut butter cups and roasted salted peanuts, but you can also use other peanut butter chocolate candies.
- For a clean slice, soak a large sharp knife in a tall glass of hot water and wipe clean in between cuts.
How to store:
This pie should be served chilled.
It keeps well in the refrigerator for several days if kept covered. But let's be real here... will there actually be any leftovers? Or will it be devoured shortly after you make it?
If you like this recipe you might also like:
- Buckeye Balls
- Chocolate Chip Peanut Butter Cookies
- Easy Peanut Butter Fudge
- Reese's Poke Cake
- Instant Pot Peanut Butter Cup Cheesecake
- Peanut Butter Stuffed Brownies
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Peanut Butter Pie
For the crust:
- 12 ounces chocolate cookies (roughly 2 cups once processed into crumbs)
- 1 tablespoon light brown sugar
- 10 tablespoons unsalted butter (melted)
For the filling:
- 1 cup heavy whipping cream
- 8 ounces cream cheese (softened)
- 1 cup creamy peanut butter (unsweetened (see note))
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate (finely chopped)
For the toppings (optional):
- salted peanuts
- Mini peanut butter cups
- Peanut butter chips
- Preheat the oven to 325°F.
For the crust:
- Process cookies and brown sugar through a food processor until finely ground. Add the butter and pulse until moistened. Alternatively, you can transfer crumbs and sugar to a large bowl, add melted butter, and mix by hand.
- Use the bottom of a flat bottomed glass to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake in preheated oven until fragrant, about 12 minutes. Cool completely on a wire rack.
For the filling:
- Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form. Do not over mix. Transfer to a separate bowl.
- Using the stand mixer again with the whisk attachment, mix cream cheese and peanut butter until incredibly smooth and fluffy. Mix in vanilla. Add sugar, mix on low to combine, then high to thoroughly mix.
- Add whipped cream and mix until fully incorporated, scraping sides well so that everything is mixed.
- Pour peanut butter mixture into the prepared pie shell and freeze for 3 hours.
For the ganache:
- Gently heat the heavy cream on the stove over medium heat or in the microwave on 50% power until almost boiling. Immediately remove from heat and pour over chopped chocolate and allow to sit, undisturbed, for about 5 minutes.
- Stir to combine (chocolate should be fully melted by the time you stir. If not, you can heat in microwave on 50% power in 30 second increments). Allow mixture to cool to a warm, but not hot, temperature. Pour over top of pie and spread to edges. Return pie to freezer for about an hour.
- Prior to serving, top with mini peanut butter cups, peanuts, or other peanut butter chocolate inspired toppings. Slice and enjoy!
- Serve frozen or refrigerated. Store in the fridge or freezer, covered, for up to 3 days.
- This recipe calls for unsweetened peanut butter. If using sweetened peanut butter, your filling will be sweeter than mine unless you reduce the sugar. You can always add less sugar, taste, and then continue to add until you reach your desired level of sweetness if using sweetened peanut butter.
- The recipe calls for creamy peanut butter, but you can use chunky if you prefer.
- Recipe will make one large pie
- Nutritional info does not include optional toppings