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.
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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:
- 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
- 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
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.
2 - Pour ½ of the chocolate ganache in the bottom of your crust. Reserve the other half for the pie topping.
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.
4 - Add sweetened condensed milk to the bowl and mix until combined, scraping the bowl as needed.
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.
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.
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.
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.
9 - Drizzle the remaining chocolate ganache over the pie top and run a toothpick through the chocolate to create a swirl effect.
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.
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
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.
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:
📋 Recipe
Chocolate Peanut Butter Pie Recipe
Equipment
- Stand Mixer or hand mixer
- Pie Pan 9"
- Bowls, measuring cups and spoons
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 used½ 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.
susanna says
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
dessertswithstephanie says
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
DeAnna L. says
would like to try this. What other crust can I use besides peanut butter?
dessertswithstephanie says
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.
Elisa says
Love this Chocolate Peanut Butter Pie recipe, so delicious and creamy. Will make it for the family soon. Thanks for sharing 🙂
Beth says
This is one amazing pie. The classic combination of peanut butter and chocolate is so good, and the texture is off the charts.
Katie Kalet says
Curious, if your peanut butter is sugar-free no fake sugars either, would you think I need to add sugar to the crust?
dessertswithstephanie says
I use all natural peanut butter and use the same amount of sugar called for in the recipe. Thanks for stopping by!