Let Me Tell You About This Chocolate Peanut Butter Pie
Okay, so true story: the first time I made this pie, I was supposed to take it to a family picnic, but – and I kid you not – I ended up eating half of it while “just tasting for quality.” I told my sister it mysteriously shrank in the heat (she didn’t really buy it, but she let it slide). Anyway, whenever I whip this up now, I can’t help but laugh at that memory, mostly because I still catch myself snitching bites. Honestly though, who can resist chocolate and peanut butter together? Not me. My kids call it “the pie that disappears,” which is pretty much spot on.
Why I Think You’ll Love It Too
I make this pie when I need to convince a crowd that I’m a baking genius (when deep down I only had about an hour, tops). My family goes slightly loony for this because it’s the perfect mix of creamy, chocolatey, and not too fussy. Sometimes I try to pass it off as breakfast the next day (with a big mug of coffee – you can judge me). The only bit that used to annoy me was smoothing out the filling, but actually I found it works better if you just plop it in and swirl, rustic-style. Less stress, more flavor, and fewer judgmental kitchen gremlins.
What’s in It? (With Some Options)
- 1 chocolate cookie crust (I use store-bought when I’m feeling lazy; homemade is great with this method, but honestly, any brand works)
- 1 cup creamy peanut butter (Grandma swears by Jif, but any smooth kind will do – crunchy changes the vibe but still tasty)
- 225g (8 oz) cream cheese, softened (full-fat is best, but I’ve subbed in reduced fat in a pinch and, well, it was fine)
- 1 and 1/4 cups powdered sugar (or icing sugar – call it what you like)
- 1 cup heavy cream (if you’re out, Cool Whip actually isn’t terrible, though purists might side-eye you)
- 1 teaspoon vanilla extract (the fancier ones make it better, but budget bottles are fine too)
- 100g (about 2/3 cup) dark chocolate, chopped, for ganache (or just use chocolate chips—I always do if I can’t find the good stuff)
- 1/3 cup heavy cream (yep, more cream – don’t skimp here if you want that shiny top layer)
- Optional: handful of roasted peanuts or some flaky sea salt on top for crunch (I forget these half the time, so no pressure)
How I Throw It Together (Step by Step…ish)
- Get your base sorted: Grab a pie dish, press in your cookie crust, and set aside. If you made it yourself (show-off), make sure it’s cool before adding filling. No one likes a melty mess.
- Mix up the good stuff: In a big bowl, beat the peanut butter and cream cheese until it’s looking smooth. Sift in the powdered sugar and keep mixing – or don’t bother sifting, sometimes I skip it and just whack out the lumps with a fork.
- Add flavor: Pour in vanilla extract. This is where I usually sneak a taste (quality control, right?).
- Get the cream going: Whip the heavy cream until you have soft peaks. I use a hand mixer, but honestly? A sturdy whisk and some elbow grease will do. Fold this gently into your peanut butter mixture. It will look a bit strange at first – don’t panic. Keep folding until it’s even.
- Spread it in the crust: Dump the filling into your pie crust. Smooth the top, or swirl it to look fancy (it never comes out identical twice and, in my opinion, that’s the charm).
- Chill time: Stick it in the fridge for at least 2 hours (longer is better, but sometimes I get impatient). I’ve been known to pop it in the freezer for half an hour and pretend that’s the same. It’s not, but close enough.
- Ganache glory: Heat 1/3 cup heavy cream until hot but not boiling (microwave or stovetop – both work fine). Pour over the chopped chocolate, let it sit for a couple minutes, then stir until glossy. If it’s stubbornly lumpy, give it a few seconds in the microwave and try again.
- Final touches: Pour ganache over your chilled pie, tilt until it covers nicely. Add a sprinkle of peanuts or sea salt if you’re feeling extra. Back in the fridge it goes for another hour to set.
Little Notes That Might Help (Or At Least Make You Laugh)
- If your cream cheese is too cold, the filling gets clumpy. I learned this the hard way more than once.
- Actually, I find the flavor gets even better the next day—if you can hide it long enough.
- I once tried it with natural peanut butter; the filling came out weirdly oily. Not my best experiment!
Different Ways to Tweak It (Some Good, Some… Not So Much)
- I swapped the chocolate cookie crust for a plain one once and honestly, it just wasn’t right—the chocolate makes it magic.
- If you’re allergic to peanuts, almond or cashew butter works, though the taste definitely changes. Once I even did a Nutella swirl, which was over-the-top but pretty epic.
- One time I tried drizzling caramel on top; it looked better than it tasted, so I’d skip that unless you’re caramel obsessed!
Helpful Equipment (But Don’t Stress If You Don’t Have Everything)
- Mixing bowls – at least two, but you can rinse and reuse
- Hand mixer, or a sturdy whisk if you’ve got the forearms for it
- Spatula (if not, a big spoon’s fine – I used a soup ladle in a pinch once)
- Pie dish (disposable foil ones work too – I won’t tell)
Storing Your Pie (If You’re Lucky Enough to Have Leftovers)
Covers up well in the fridge for 3-4 days—though honestly, in my house it never lasts more than a day! On the rare occasion there’s a slice lingering, I sometimes sneak it for a midnight snack (with a fork straight from the pan, sorry not sorry).
How I Love to Serve This Pie
I like to serve thick slices with a dollop of whipped cream (or, okay, spray can stuff if I’m feeling lazy). Sometimes we scatter M&Ms on top for my youngest, and at Christmas, I’ve even crumbled candy canes over it. Apparently that’s controversial, but y’know, it’s festive and fun. Oh! A hot cup of tea is mandatory in our house alongside, but you do you.
Things I’ve Learned The Hard Way (Pro Tips from My Messy Kitchen)
- I once tried rushing the chilling time and regretted it—soft filling, slippery ganache, not a good look. Patience. Or as my uncle says, keep your shirt on.
- Let the ganache cool just a bit before pouring—if it’s too hot, it’ll melt into the peanut butter layer and look wonky.
- If you taste-test with a spoon, maybe flatten the spot with your spatula so no one catches on. Just saying.
Chocolate Peanut Butter Pie FAQ (from Folks Who’ve Asked)
- Can I make it ahead? You bet! I actually think it tastes better the next day (once the flavors get cozy together).
- Do I have to use heavy cream? Most of the time, yeah, but I’ve seen recipes like this one that use Cool Whip if you’re in a hurry.
- My filling is too runny. What gives? Usually it’s warm ingredients, or not whipping the cream enough. Or sometimes, it’s just a humid day and you have to roll with it!
- What if I don’t have a chocolate crust? Graham cracker works, or make a quick one by smashing up digestives and mixing with butter, but the chocolate flavor really ties it together.
- Can I freeze the pie? Technically yes, but the texture goes a bit odd. (I did it once when I needed to hide leftovers, ha.)
So, there you go—my probably way-too-detailed guide to Chocolate Peanut Butter Pie. If you need more baking inspiration, King Arthur has a fancier version I’ve eyed up, but honestly, I’m sticking to mine. Let me know how yours turns out (bonus points for pie photos with missing slices—you know the feeling).
Oh, and if you’re curious why peanut butter and chocolate even works so well together, check out this article on the science behind the combo! Science or magic, who knows?
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/3 cup unsalted butter, melted
- 1 cup creamy peanut butter
- 225 g cream cheese, softened
- 1 cup powdered sugar
- 1 1/2 cups whipped topping
- 3/4 cup semisweet chocolate chips
- 1/2 cup heavy cream
Instructions
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1Combine chocolate cookie crumbs and melted butter in a bowl. Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form the crust. Chill in the refrigerator for 10 minutes.
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2In a large mixing bowl, beat together the peanut butter, cream cheese, and powdered sugar until smooth and creamy.
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3Fold the whipped topping into the peanut butter mixture until well combined. Spread the filling evenly over the chilled crust.
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4For the chocolate ganache, heat the heavy cream in a small saucepan until just simmering. Remove from heat and stir in chocolate chips until melted and smooth.
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5Pour the chocolate ganache over the peanut butter filling and spread evenly. Chill the pie in the refrigerator for at least 2 hours before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
510 caloriescal
Protein:
9 gg
Fat:
35 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
43 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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