Chocolate Peanut Butter Pie Recipe
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. If you prefer a no bake peanut butter pie simply use a store-bought chocolate or graham cracker crust.
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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 (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.
Tips to ensure you have a peanut butter ‘silk’ pie:
- Ensure there are no lumps remaining when you finish mixing the cream cheese and peanut butter together.
- Gently fold, don’t stir, the whipped cream into the peanut butter mixture. Continue to fold the mousse until no streaks remain.
- Check out my Peanut Butter Crust recipe if you would like more information making the crust. It’s an easy crust to create and I also use this for chocolate cream and banana cream pies. You may use a purchased chocolate or graham crust if you prefer a no-bake peanut butter pie.
I hope you enjoy this dessert as much as my customers, family and friends do!
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.
Chocolate Peanut Butter Pie
- Hand Mixer or
- Pie Pan 9"
- 56 Grams Unsalted Butter, room temperature (½ Stick)
- 106 Grams Brown Sugar (½ Cup)
- 112 Grams Peanut Butter (Chunky or Creamy) (½ Cup)
- 1 Large Egg, room temperature
- 120 Grams All Purpose Flour (1 Cup)
- ¼ tsp Baking Soda
- ½ tsp Salt
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…)