If you love creamy, rich, and chocolatey desserts, this Chocolate Peanut Butter Pie is the perfect indulgence. It’s a heavenly combination of silky peanut butter filling layered over a buttery graham cracker crust, topped with smooth chocolate ganache. This easy no-bake dessert (aside from a quick crust bake) tastes like something from a fancy bakery but comes together effortlessly in your own kitchen.
Each bite is the ultimate comfort food experience—sweet, salty, creamy, and decadent. The peanut butter layer is light yet rich, while the glossy chocolate ganache adds a touch of elegance. This dessert is ideal for holidays, potlucks, birthdays, or any time you want to impress without spending hours in the kitchen.
Whether you’re hosting a dinner party or craving a simple sweet fix, this pie is an easy dessert recipe that never fails to satisfy.
Why You’ll Love This Recipe
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No-bake convenience: Only the crust gets a quick bake—everything else comes together easily.
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Rich, creamy texture: The perfect balance of light peanut butter mousse and silky chocolate ganache.
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Family-approved flavor: Loved by kids and adults alike for its classic chocolate-peanut butter combo.
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Make-ahead friendly: Ideal for preparing a day before gatherings or special occasions.
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Budget-friendly ingredients: Uses pantry staples that deliver a bakery-quality dessert.
Ingredient Breakdown
Graham Cracker Crumbs – Create the perfect buttery, crunchy base for the pie. You can substitute with digestive biscuits or chocolate graham crackers for extra flavor.
Granulated Sugar – Adds a touch of sweetness and helps bind the crust together.
Butter – The melted butter binds the crust and gives it a rich, golden flavor when baked.
Creamy Peanut Butter – The heart of this dessert. It provides a smooth, nutty flavor that perfectly complements the chocolate. Use creamy, not chunky, for a velvety texture.
Cream Cheese – Adds structure and tang to the peanut butter filling, keeping it rich but not overly sweet.
Powdered Sugar – Sweetens the filling without grittiness and ensures a smooth texture.
Vanilla Extract – Enhances the overall flavor and balances the sweetness.
Heavy Whipping Cream – Whipped to soft peaks and folded in for a fluffy, mousse-like filling.
Semi-Sweet Chocolate – The perfect chocolate for ganache—deep flavor without overpowering sweetness.
Heavy Cream (for ganache) – Gives the chocolate topping a silky, smooth finish.
Butter & Corn Syrup – Add shine and softness to the ganache, making it glossy and sliceable.
Pro Tips
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Use room temperature cream cheese: This ensures a smooth, lump-free filling.
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Don’t overmix the whipped cream: Fold gently to keep the filling light and airy.
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Cool the crust completely: A warm crust can melt the filling and affect texture.
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Use high-quality chocolate: Good chocolate makes a huge difference in flavor.
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Chill overnight: It helps the layers set perfectly for clean slices.
Ingredient Swaps or Variations
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Oreo crust: Replace graham crackers with crushed Oreos for a richer chocolate base.
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Nut-free option: Substitute sunflower seed butter or cookie butter instead of peanut butter.
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Mini pies: Use a muffin tin to create individual servings—great for parties or meal prep desserts.
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Low-carb version: Use almond flour for the crust and a sugar-free sweetener blend.
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Frozen variation: Freeze the pie for a cool summer treat similar to an ice cream cake.
Serving Suggestions
Serve slices of Chocolate Peanut Butter Pie with:
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Whipped cream or chocolate shavings for an elegant presentation.
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Crushed peanuts for added crunch and a salty contrast.
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Fresh berries to balance the richness with a fruity note.
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A drizzle of caramel or peanut butter sauce for extra indulgence.
Make Ahead + Storage Tips
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Make Ahead: The pie can be made up to 2 days in advance. Cover and refrigerate until ready to serve.
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Storage: Keep leftovers covered in the refrigerator for up to 5 days.
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Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
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Refrigeration Tip: Always serve chilled for the best creamy texture.
Cultural or Historical Notes
The combination of chocolate and peanut butter is a beloved American classic, made famous by candy favorites like Reese’s. The Chocolate Peanut Butter Pie celebrates that same flavor harmony, offering a homemade twist on the timeless pairing. With its creamy filling and smooth ganache, this pie brings together two of the most comforting ingredients in dessert history—making it a true piece of American comfort food.
Frequently Asked Questions (FAQ)
Can I make this pie without baking the crust? Yes, simply chill the crust for 1 hour before filling. The butter will firm up and hold it together.
Can I use natural peanut butter? You can, but stir well before using. It may make the filling slightly softer since it lacks stabilizers.
How long should I chill the pie? At least 3 hours, but overnight is best for a firm texture and clean slices.
Can I make this pie in advance for a party? Absolutely. This is an excellent make-ahead dessert since it holds up beautifully in the fridge.
What’s the best chocolate to use for ganache? Use high-quality semi-sweet or dark chocolate for a rich, smooth finish.
Chocolate Peanut Butter Pie
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter until mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes until lightly golden. Cool completely.
- In a large mixing bowl, beat cream cheese and peanut butter until smooth. Add powdered sugar and vanilla extract, mixing until well combined and creamy.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold whipped cream into the peanut butter mixture until fully incorporated. Spread evenly into the cooled crust.
- Place chopped chocolate in a heatproof bowl. Heat 3/4 cup heavy cream until just simmering, then pour over chocolate. Let sit for 2 minutes, then stir until smooth. Add butter and corn syrup, stirring until glossy.
- Pour ganache over the peanut butter layer, spreading evenly to the edges. Refrigerate for at least 3 hours or overnight until completely set. For clean slices, dip knife in hot water before cutting.
