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Home » My Latest Recipes

Easy Chocolate Peanut Butter Pie

Apr 28, 2022 · 30 Comments

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This Chocolate Peanut Butter Chocolate Pie is simply sinful! It consists of a soft peanut butter cookie-like crust, a creamy peanut butter mousse and chocolate ganache.

slice of peanut butter pie with chocolate ganache on a plate

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Jump to:
  • Peanut butter pie ingredients
  • Instructions
  • Pie decorations
  • FAQs
  • More peanut butter desserts
  • 📋 Recipe
overhead view of a chocolate peanut butter pie with whipped cream

Peanut butter pie ingredients

Pie crust

I like using my peanut butter pie crust with this recipe, but you can try other options too, like: 1) Use a purchased chocolate or graham crust if you prefer a no-bake peanut butter pie. 2) My sweet pie dough and chocolate pie crust recipes are also great options.

If you want to use my peanut butter pie crust recipe, here’s what you’ll need:

Peanut Butter Crust Recipe
  • Unsalted butter - bring butter to room temperature before starting recipe.
  • Brown sugar
  • Peanut butter - use creamy or crunchy peanut butter - whichever you prefer
  • Large egg - bring to room temperature before starting recipe
  • All-purpose flour, baking soda and salt

Chocolate peanut butter pie filling ingredients

overhead view of a jar filled with PB
  • Cream cheese - bring to room temperature before beginning the peanut butter pie filling.
  • 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 (my favorite is Smucker's All Natural Chunky). Be sure to mix the peanut butter well if using natural peanut butter so the oil and peanuts are homogenous.
  • Powdered sugar - sift to remove any lumps
  • Sweetened condensed milk - you need one 14-ounce can - most often found in the baking aisle at your grocers.
  • Heavy whipping cream - used both in the pie filling and to make chocolate ganache
  • Chocolate - Use a high-quality dark, bittersweet chocolate and chop it into small chunks, about ¼ inch in size.

Instructions

stirring together cream and chocolate to finish chocolate ganache

1 - Make chocolate ganache: Place chocolate in a heat-resistant bowl. Bring cream to a low boil and pour over chocolate. Let sit for 5 minutes then stir until smooth.

using an offset spatula to spread chocolate ganache into a peanut butter pie crust

2 - Pour ½ of the chocolate ganache in the bottom of your crust. Reserve the other half for the pie topping.

cream cheese and peanut butter in a mixing bowl

3 - Put the cream cheese and peanut butter in a large mixing bowl. Use a stand mixer with the paddle attachment, or a hand mixer if that’s what you have. Mix them together until smooth, stopping to scrape down the sides of the bowl when needed.

sweetened condensed milk added to mixing bowl to make filling for chocolate peanut butter pie

4 - Add sweetened condensed milk to the bowl and mix until combined, scraping the bowl as needed.

powdered sugar added to mixing bowl

5 - Add the powdered sugar to the bowl and mix until everything is well blended. Scrape down the sides of the bowl as needed to make sure it all gets mixed in.

heavy cream in a bowl being mixed to medium peaks

6 - In a separate bowl, whip the heavy cream until medium peaks form. This means when you lift the beater out of the cream, it should hold its shape but the tip should curl over just a little.

folding whipped cream into bowl with peanut butter pie filling

7 - Gently fold the whipped cream into the peanut butter mixture. Keep folding until you don’t see any streaks. Be careful not to overmix, or the whipped cream might lose its fluffiness.

using an offset spatula to spread peanut butter filling in pie crust

8 - Pour the peanut butter mousse into the pie crust on top of the chocolate ganache. Use an offset spatula to gently smooth out the top.

drizzling top of pie with chocolate ganache

9 - Drizzle the remaining chocolate ganache over the pie top and run a toothpick through the chocolate to create a swirl effect.

slice of decorated chocolate peanut butter pie on a plate

10 - Add any toppings you like, such as peanut brittle, whipped cream, or torched bananas. Place the pie in the refrigerator for at least 2 hours so the mousse can set.

Chocolate Peanut Butter Pie for pinterest

Pie decorations

Be creative in decorating your pie and consider including items such as torched bananas, peanut brittle, caramel popcorn, chocolate chips, honey combs, etc...

FAQs

Can you freeze a chocolate peanut butter pie?

Yes, this pie freezes well. Wrap the pie in plastic wrap after it has set and freeze. It may be frozen for up to three months.

Does this peanut butter pie with chocolate ganache need to be refrigerated?

Yes, keep the pie refrigerated. It may be kept uncovered in the refrigerator for up to five days.

I hope you enjoy this Chocolate Peanut Butter Pie recipe as much as my customers, family and friends have!

More peanut butter desserts

Love peanut butter and want some new dessert recipes? Check out these:

  • overhead view of a caramel peanut butter tart with one slice cut out
    Caramel Peanut Butter Tart - Easy and Delicious
  • puff pastry braids with peanut butter chocolate
    Chocolate Peanut Butter Puff Pastry Twists Recipe
  • crunchy peanut butter cookies
    Crunchy Peanut Butter Cookie Recipe
  • peanut butter sandwich cookies with chocolate ganache filling
    Peanut Butter Chocolate Sandwich Cookie Recipe

📋 Recipe

Peanut Butter Pie Recipe

Chocolate Peanut Butter Pie Recipe

This Chocolate Peanut Butter Pie consists of a soft peanut butter cookie-like crust, a creamy peanut butter mousse and chocolate ganache
5 from 20 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 12 minutes mins
Setting Time: 2 hours hrs
Total Time 2 hours hrs 42 minutes mins
Course Dessert
Cuisine American
Servings 10
Calories 978 kcal

Equipment

  • Stand Mixer or hand mixer
  • Pie Pan 9"
  • Bowls, measuring cups and spoons
  • Silicone spatula

Ingredients
 
 

Pie Crust

  • ½ Cup Unsalted Butter softened
  • ½ Cup Brown Sugar
  • ½ Cup Peanut Butter chunky or creamy
  • 1 Large Egg room temperature
  • 1 Cup All Purpose Flour
  • ¼ teaspoon Baking Soda
  • ½ teaspoon Salt

Peanut Butter Mousse

  • 1 Cup Cream Cheese, room temperature (8 ounce package) Use full fat cream cheese
  • 1 Cup Peanut Butter chunky or creamy
  • 1 Cup Powdered sugar
  • 1 Can Sweetened Condensed Milk 1 14-ounce can
  • 1 ½ Cups Heavy Whipping Cream

Chocolate Ganache

  • 8 Ounces Dark Chocolate
  • ¾ Cup Heavy Cream

Instructions
 

Peanut Butter Pie Crust

  • In a small bowl, whisk together flour, baking soda and salt. Set aside for later.
    1 Cup All Purpose Flour, ¼ teaspoon Baking Soda, ½ teaspoon 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. Note - a hand mixer may also be used
    ½ Cup Unsalted Butter, ½ Cup Brown Sugar
  • Add peanut butter to the mixing bowl. Mix until combined, scraping the side of bowl as needed.
    ½ Cup Peanut Butter
  • Add a room temperature egg to the mixing bowl. Mix until combined, scraping the side of bowl as needed.
    1 Large Egg
  • 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. Note - this helps the crust stay flatter and bakes more uniformly across the bottom and sides.
  • Place pie crust in the refrigerator and heat oven to 350℉ (180℃). Note - chilling firms up the dough so it holds its shape better in the oven. Warm dough can slump, shrink, or slide down the sides of the pie pan.
  • Once oven has reached 350℉ (180℃), bake pie crust for 12 minutes.
  • Cool completely before adding pie filling.

Chocolate Ganache

  • Place chocolate in a heat-resistant bowl.
    8 Ounces Dark Chocolate
  • Bring cream to a low boil and pour over chocolate. Let sit for 5 minutes then stir until smooth.
    ¾ Cup Heavy Cream
  • Pour ½ of the chocolate ganache in the bottom of the peanut butter crust. Reserve the other half for the pie topping. Set aside to allow ganache to set.

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 as needed.
    1 Cup Cream Cheese, room temperature (8 ounce package), 1 Cup Peanut Butter
  • Add sweetened condensed milk to the bowl and mix until combined, scraping the bowl as needed.
    1 Can Sweetened Condensed Milk
  • Add powdered sugar to the bowl and mix until combined, scraping the bowl as needed.
    1 Cup Powdered sugar
  • Using a clean bowl, whip the heavy cream until medium peaks form. Gently fold into the peanut butter mixture. Note - medium peaks hold their shape but curl slightly at the tips when the beaters are lifted.
    1 ½ Cups Heavy Whipping Cream

Assembling the Pie

  • Pour the peanut butter mousse into the pie shell over the ganache.
  • Drizzle 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...)
  • Place in refrigerator for 2 hours to allow mousse to set.

Video

Nutrition

Calories: 978kcalCarbohydrates: 76gProtein: 19gFat: 70gSaturated Fat: 35gPolyunsaturated Fat: 7gMonounsaturated Fat: 23gTrans Fat: 0.4gCholesterol: 141mgSodium: 534mgPotassium: 646mgFiber: 5gSugar: 56gVitamin A: 1517IUVitamin C: 1mgCalcium: 222mgIron: 4mg
Keyword chocolate peanut butter pie, chocolate peanut butter pie with chocolate ganache, chocolate peanut butter silk pie, peanut butter chocolate mousse pie, peanut butter cookie crust, peanut butter pie crust
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. susanna says

    June 14, 2025 at 5:44 pm

    Curious if anyone has made this without so much powdered sugar in the peanut butter mousse filling. I would like to decrease the amount to about 2/3 or even 1/2 cup but I am concerned it might effect the texture

    Reply
    • dessertswithstephanie says

      June 15, 2025 at 8:53 am

      Yes, reducing the powdered sugar by 1/3 cup will make the filling slightly less thick, but it will still hold its shape when you cut into it

      Reply
  2. DeAnna L. says

    January 18, 2025 at 5:52 pm

    would like to try this. What other crust can I use besides peanut butter?

    Reply
    • dessertswithstephanie says

      January 18, 2025 at 6:19 pm

      Hi DeAnna - use any crust you would like paired with peanut butter. Consider a graham cracker crust, chocolate crust or a sweet pie dough crust. I have recipes for all these on this site.

      Reply
  3. Elisa says

    March 14, 2024 at 7:02 pm

    5 stars
    Love this Chocolate Peanut Butter Pie recipe, so delicious and creamy. Will make it for the family soon. Thanks for sharing 🙂

    Reply
  4. Beth says

    January 23, 2024 at 8:40 pm

    5 stars
    This is one amazing pie. The classic combination of peanut butter and chocolate is so good, and the texture is off the charts.

    Reply
    • Katie Kalet says

      November 20, 2024 at 4:33 am

      Curious, if your peanut butter is sugar-free no fake sugars either, would you think I need to add sugar to the crust?

      Reply
      • dessertswithstephanie says

        November 20, 2024 at 12:48 pm

        I use all natural peanut butter and use the same amount of sugar called for in the recipe. Thanks for stopping by!

        Reply
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Pastry Chef Stephanie

Welcome to Desserts With Stephanie. I hope you enjoy your visit. All the recipes and techniques I discuss on this site have been fully tested in my bakery for more than 15 years. Let's have some fun in the kitchen and put a smile on someone's face with a little sweetness.

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