Chocolate Peanut Butter Pie

Lush chocolate peanut butter pie with crunchy Graham cracker crust, fluffy chocolate peanut butter filling, and whipped cream topping.

My best tip to make irresistible peanut butter and chocolate pie filling is to use both cream cheese and heady cream – it will be lush and silky almost like a cheesecake.

This pie filling is the ultimate combination of 4 crowd-favorite flavors and textures in every bite: chocolate ganache, creamy or chunky peanut butter, cream cheese, and, finally, fluffy whipped cream. You will have to control yourself to not inhale this pie in one go. It is that good.

If you can’t live without peanut butter, try my other recipes, like this quick Peanut butter cake with Maple frosting, rich peanut butter cups ice cream cake, or no-bake Peanut butter pie with Reese’s pieces.

Why You’ll Love This Recipe

• It is a great make-ahead dessert and a freezer-friendly one!
• Easy to customize with your favorite crust: Graham cracker crust, Oreo pie crust, or other!
• Almost no-bake dessert (we just need to bake the crust for 10 min to prevent it from getting soggy).
• There is no pudding layer – it saves time and leaves only a mousse-like texture that is closer to classic chocolate pie.
• Affordable dessert for a crowd! Plus, kids are absolutely in love with it. This makes it a great option for potluck.

Ingredients Notes

Pie Crust

• Graham cracker crumbs
• Granulated sugar
• Melted butter. I use unsalted butter for pie crust, but salted butter works amazingly too, and balances out the sweetness of chocolate and peanut butter layer.

Chocolate Peanut Butter Pie Filling

• Semi-sweet chocolate chips – my go-to chips, not too sweet, not too bitter, not overpowering. You can use high-quality chopped chocolate too.
• Heavy cream makes richer and denser filling. If you want it to be lighter you can use heavy whipping cream.
• The confectioner’s sugar works better than powdered sugar in this recipe.
• Cream cheese, softened, brick-style. Take it out of the fridge about an hour or 40 minutes before making the pie.
• Peanut butter, store-bought creamy peanut butter is best, natural peanut butter doesn’t really work for pie recipes (it will separate and give lots of grease). Smooth peanut butter is easy to mix and it incorporates well with all the ingredients. Skippy or Jif will be great.
• Whipped topping. Store-bought fresh or frozen, or homemade. Thawed whipped topping has a risk of making the pie filling runny, so make sure to remove any excess liquid.

Kitchen Equipment

• Mixing bowl
• 9” pie dish greased with cooking spray
• Heat-safe bowl
• Food processor (you can also make crumbs with a zip-top bag and a rolling pin)
• Electric mixer or stand mixer with a whisk attachment

How To Make Chocolate Peanut Butter Pie Recipe

1: Prepare The Crust

1. Preheat the oven to 350 degrees F.
2. Combine the finely ground graham cracker crumbs and sugar in a large mixing bowl.
3. Pour the melted butter into the crumb mixture and stir to combine. It should resemble wet sand.
4. Transfer the moist crumbs to a 9” pie plate – press them into a smooth even layer along the bottom and up the sides.
5. Bake for 10 minutes. Remove and let cool while you make the filling.

2: Make The Chocolate Ganache

1. Place the chocolate chips in a heat-safe bowl.
2. Measure out the heavy cream and heat it in the microwave for 45 seconds OR until very warm to the touch.
3. Pour the warm cream over the chocolate chips. Let it sit for 5 minutes – DO NOT STIR DURING THIS TIME. Then stir until fully melted and glossy.

3: Add Peanut Butter Mixture

1. Combine 8 ounces of the cream cheese, 1 cup of confectioner’s sugar, and the peanut butter. Whip until creamy.
2. Gently fold in half of the whipped topping. Set aside.

4: Add Whipped Cream Cheese To The Filling

1. Add the remaining 4 ounces of cream cheese to a separate bowl. Whip well with an electric mixer until fluffy.
2. Continue whipping while you add the chocolate ganache.
3. Then fold in the remaining whipped topping.

5: Assemble The Pie

1. Spread ¾ of the peanut butter mixture into the bottom of the pie crust.
2. Top with the chocolate mixture in a smooth, even layer.
3. Transfer the remaining peanut butter mixture into a piping bag and pipe swirls around the edge of the pie.
4. Chill in the refrigerator for at least 4 hours to set before serving.

Storage

Store leftover chocolate peanut butter pie covered with plastic wrap or in an airtight container for 3 days in the fridge.

You can also freeze individual slices tightly wrapped in plastic wrap for 1 month. Thaw overnight and serve. Can also serve frozen, especially during summer heat.

Substitutions & Variations

• Pie crusts. This can be made with a store-bought graham cracker crust or with Oreo cookie crust store-bought Oreo crust or homemade). You can use a gluten-free crust as well.
• Use dark chocolate or milk chocolate for the chocolate layer. Unsweetened cocoa powder works too.
• Use crunchy peanut butter for the filling in a pinch.
• Add a chocolate pudding layer. You can make it with boxed chocolate pudding (instant pudding), milk, and cool whip, and spread the pudding mixture over the pie.
• Toppings: chopped peanut butter cups, Reese’s Pieces, M&Ms, chocolate drizzle, salted peanuts, or crushed cookies.
• Add vanilla extract to the filling for extra flavors.
• Layer it. Instead of mixing everything in one rich filling, you can make individual layers of peanut butter mousse, chocolate peanut butter pudding, and chocolate ganache. Pipe some whipped cream as a topping.

Popular Questions

What Is A Good Substitute For Cream Cheese In Peanut Butter Pie?

You can use heavy whipping cream, blended cottage cheese, or Greek yogurt to replace cream cheese in peanut butter pie.

Should Peanut Butter Pie Be Refrigerated?

Yes, once assembled, peanut butter pie should be stored for 3 days in the fridge. After the 3rd day, it will start to lose its texture.

What Is The Difference Between Chocolate Pie And French Silk Pie?

French silk pie is the original chocolate pie with a richer texture closer to chocolate mousse, and traditional American chocolate pie is similar to pudding.

Why Is My Chocolate Pie Watery?

If you use frozen whipped cream, it can add too much liquid to the pie filling and make it runny. If you are using a baked pie recipe, a pie will be jiggly and watery if it is undercooked. 

I think you’ll love this easy pie recipe, so you’re going to love these other pies too. Please click each link below to find the easy, printable recipe!

More Peanut Butter and Chocolate Recipes

Brownie Cake

Chocolate Chip Peanut Butter Bars

Peanut Butter Cup Ice Cream Cake

Buckeye Cookies

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