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.
Catalina says
Yum! I've made it and my family loved it so much!
Monica says
Peanut butter is my favorite. I could eat this entire pie!
Jean says
The filling is super delicious, but making the pie with a peanut butter crust really makes this special.
Lana T says
Yup! This pie is sinful! We're made it twice and it disappeared each time.
Michelle says
This peanut butter pie was so creamy! I love peanut butter, so having it in the filling and crust is perfect
Larry says
Peanut butter freak here! Really liked this pie. I used torched bananas to top it off.
JEANIEl says
This is one of those desserts I just want to dive into and eat my way out of. I used a store bought chocolate crust , will try your peanut butter crust next time
Ally Ginger says
Mention peanut butter and chocolate and I will follow any one anywhere! This is such a creamy pie - will certainly make again and try next time with your peanut butter crust recipe.
Ally says
OMG! We devoured this pie! I plan to make more of the mousse and use it for dessert cups.
Sara says
Oh my! This is the best pie ever!