This Chocolate Peanut Butter Pie is simply sinful! It consists of a soft peanut butter cookie-like crust, a creamy peanut butter mousse and chocolate ganache. I have a hard time not eating the peanut butter mousse by the spoonful when I am making this pie, so whip up a double batch and make some parfaits or freeze the mousse to use as a cake filling later.
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I seldom duplicate the decorations on the top of this pie. I am of the mindset almost everything goes well with peanut butter! Be creative in decorating your pie and consider including items such as torched bananas, peanut brittle, caramel popcorn, chocolate chips, honey combs, etc…
Tips for the Perfect Chocolate Peanut Butter Pie
- Cream cheese should be brought to room temperature before beginning to create the mousse.
- Peanut butter: So many choices for peanut butter! Use your choice of chunky or creamy – I prefer texture in the mousse so I usually use chunky peanut butter. Be sure to mix the peanut butter well if using natural peanut butter so the oil and peanuts are homogenous.
- Check out my Peanut Butter Crust recipe if you would like more information making the crust. Its an easy crust to create and I also use this for chocolate cream and banana cream pies.
Chocolate Peanut Butter Pie
Peanut Butter Mousse
- 8 Ounces Cream Cheese, room temperature Use full fat cream cheese
- 8 Ounces Peanut Butter (crunchy or smooth) (1 Cup)
- 4 ½ Ounces Confectioner's Sugar (1 Cup)
- 1 Can Sweetened Condensed Milk (14 ounces)
- 1 ½ Cup Heavy Whipping Cream
- 8 Ounces Dark Chocolate
- 6 Fluid Ounces Heavy Cream
Make Pie Crust
- In a small bowl, whisk together flour, baking soda and salt.
- Add brown sugar and room temperature butter to a mixing bowl of a stand mixer. Using the paddle attachment cream together until light and fluffy (approximately 3 minutes), scraping side of bowl as needed.
- Add the peanut butter to the butter/sugar and mix until combined, scraping the side of bowl as needed.
- Add a room temperature egg to butter/sugar/peanut butter and mix until combined, scraping the side of bowl as needed.
- Add flour/baking soda/salt to mixing bowl and mix on low speed until combined.
- Press the dough evenly into the bottom and up the sides of a 9" pie pan. Use your hands, a dough tamper or the flat bottom of a glass dipped in flour.
- Pierce bottom and sides of pie crust with a fork about 15 times.
- Place pie crust in the refrigerator and heat oven to 350°.
- Once oven has reached 350°, bake pie crust for 12 minutes.
- Cool completely before adding pie fillings.
- Bring 6 ounces cream to a boil and pour over chocolate. Let sit for 5 minutes then stir until smooth.
- Pour ½ of the chocolate ganache in the bottom of the peanut butter crust. Reserve the other half for the pie topping.
Peanut Butter Mousse
- Place cream cheese and peanut butter in the bowl of a stand mixer fitted with the paddle attachment (a hand mixer may also be used). Mix together until well combined, scraping the bowl and needed.
- Add powdered sugar to the bowl and mix until combined, scraping the bowl as needed.
- Add sweetened condensed milk to the bowl and mix until combined, scraping the bowl as needed.
- Using a clean bowl, whip the heavy cream until medium peaks form. Gently fold into the peanut butter mixture.
Assembling the Pie
- Pour the peanut butter mousse into the cooled pie shell over the ganache.
- Drizzle the remaining chocolate ganache over the pie top and run a toothpick through the chocolate to create a swirl effect.
- Add any additional toppings you desire (e,g. peanut brittle, whipped cream, torched bananas, etc…)