This Chocolate Peanut Butter Pie is everything dessert dreams are made of — rich, creamy peanut butter filling, a buttery graham cracker crust, and a silky chocolate ganache topping that melts in your mouth. It’s an easy homemade dessert that looks bakery-level impressive but comes together with simple ingredients and minimal effort. Perfect for holidays, family gatherings, or whenever chocolate cravings hit, this is one of those crowd-pleasing sweets that disappears fast.
Why You’ll Love This Recipe
- Easy, beginner-friendly dessert with simple steps
- No-fail creamy texture every time
- Perfect balance of chocolate and peanut butter
- Budget-friendly ingredients
- Ideal make-ahead dessert for parties
- A guaranteed hit with chocolate lovers
About the Ingredients
- Graham Cracker Crumbs – Create a buttery, slightly crunchy base
- Butter & Sugar – Bind the crust and add rich flavor
- Creamy Peanut Butter – The star ingredient for smooth, nutty richness
- Cream Cheese – Adds structure and a tangy balance to sweetness
- Powdered Sugar – Sweetens without graininess
- Heavy Whipping Cream – Whipped for a light, mousse-like filling
- Semi-Sweet Chocolate – Creates a deep, glossy ganache topping
- Corn Syrup & Butter – Give the ganache its smooth, shiny finish
These affordable baking ingredients work together to create a luxurious dessert with minimal effort.
Tips & Tricks
- Press the crust firmly using the bottom of a measuring cup
- Let the crust cool completely before adding filling
- Use room-temperature cream cheese for smooth blending
- Chill thoroughly for clean, professional-looking slices
These easy kitchen hacks ensure perfect results every time.
Pro Tips
- Use high-quality chocolate for best ganache flavor
- Chill overnight for the best texture and flavor
- Dip your knife in hot water before slicing for clean cuts
- For extra peanut flavor, drizzle melted peanut butter on top
- Use an offset spatula for smooth, even layers
Step-by-Step Instructions
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand.
- Press mixture into a 9-inch pie dish. Bake for 10 minutes. Cool completely.
- Beat cream cheese and peanut butter until smooth.
- Add powdered sugar and vanilla extract; mix until creamy.
- Whip heavy cream to stiff peaks and gently fold into peanut butter mixture.
- Spread filling evenly into cooled crust.
- Heat heavy cream until simmering and pour over chopped chocolate.
- Let sit 2 minutes, then whisk until smooth. Stir in butter and corn syrup.
- Pour ganache over filling and spread evenly.
- Refrigerate at least 3 hours or overnight until fully set. Slice and serve chilled.
This easy step-by-step recipe delivers bakery-quality results at home.
Variations
- No-Bake Version – Skip baking the crust and chill instead
- Oreo Crust – Swap graham crackers for crushed Oreos
- Dark Chocolate Ganache – Use dark chocolate for deeper flavor
- Mini Pie Cups – Make individual servings for parties
- Healthier Twist – Use reduced-fat cream cheese and natural peanut butter
These customizable dessert options make the recipe versatile for any occasion.
How to Store Chocolate Peanut Butter Pie
- Store covered in the refrigerator for up to 4 days
- Freeze slices individually for up to 2 months
- Thaw overnight in the fridge before serving
- Always serve chilled for best texture
This pie is perfect for make-ahead desserts and leftovers.
Frequently Asked Questions
Can I make Chocolate Peanut Butter Pie ahead of time?
Yes, it’s ideal to make a day in advance.
Can I use crunchy peanut butter?
Yes, for added texture.
Can I freeze this pie?
Absolutely — freeze individual slices for easy serving.
What chocolate works best for ganache?
Semi-sweet or dark chocolate gives the best balance.
Can I skip the corn syrup?
Yes, but the ganache will be slightly less glossy.
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.
