Chocolate - Peanut Butter Pie Recipe

Name: Chocolate - Peanut Butter Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 2 1/2 cups finely crushed graham cracker crumbs (or substitute chocolate wafers); 1/3 cup packed brown sugar; 1/4 lb butter, melted (1 stick); Ganache; 3/4 cup heavy cream; 1 cup semi-sweet chocolate chips; Filling; 5 ounces cream cheese; 1 1/2 cups sifted confectioners' sugar; 1/3 cup milk; 1 1/2 cups smooth peanut butter; 1 tablespoon vanilla extract; 2 cups chilled heavy cream; Garnish; chocolate shavings or ganache, drizzled over top

Servings: persons

Crust
2 1/2 cups finely crushed graham cracker crumbs (or substitute chocolate wafers)
1/3 cup packed brown sugar
1/4 lb butter, melted (1 stick)
Ganache
3/4 cup heavy cream
1 cup semi-sweet chocolate chips
Filling
5 ounces cream cheese
1 1/2 cups sifted confectioners' sugar
1/3 cup milk
1 1/2 cups smooth peanut butter
1 tablespoon vanilla extract
2 cups chilled heavy cream
Garnish
chocolate shavings or ganache, drizzled over top

1
Crust:
2
Preheat oven to 350u00b0F and place rack in center of oven.
3
Combine cracker crumbs, brown sugar and melted butter in a deep 10-inch pie pan (or two shallow 9-inch pie pans).
4
Press evenly into pan and bake for 10-15 minutes.
5
Chill Crust.
6
Ganache:
7
Bring 3/4 cup heavy cream to boil in small pan over medium-high heat, or microwave for 2-3 minutes, and pour over chocolate chips.
8
Whisk together until smooth.
9
Pour 1/2 of the chocolate mixture into cooked and cooled pie shell(s) and spread evenly over bottom. (Save the rest for the garnish).
10
Refrigerate.
11
Filling:
12
In a large mixing bowl, with an electric mixer set on high, whip cream cheese and sugar until smooth.
13
Add milk, peanut butter, and vanilla.
14
Beat until well mixed.
15
In a separate bowl, whip chilled cream until stiff and fold into peanut butter mixture.
16
Spoon gently into chilled crust; using a spatula to smooth surface of pie.
17
Refrigerate for at least 4 hours.
18
Garnish with chocolate shavings, crushed peanuts, whipped cream or drizzle ganache over top.
19
Serve at once.
20
(Rumored to be even better the second day--like there is ever any left over!).

2278

kcal

Calories

168

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Crust, 2 1/2 cups finely crushed graham cracker crumbs (or substitute chocolate wafers), 1/3 cup packed brown sugar, 1/4 lb butter, melted (1 stick), and more.

Yes, Chocolate - Peanut Butter Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate - Peanut Butter Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions