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Chocolate Peanut Butter Cream Pie
Emily

Chocolate Peanut Butter Cream Pie

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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • Graham cracker crust
  • Creamy peanut butter
  • Powdered sugar
  • Cream cheese
  • Heavy whipping cream
  • Semi-sweet chocolate chips
  • Milk
  • Vanilla extract
  • Chopped peanuts optional

Equipment

  • For the Filling: 1 cup creamy peanut butter full-fat for best texture
  • 1 cup powdered sugar sifted for smoothness
  • 8 oz cream cheese softened
  • For the Chocolate Topping: 1 cup semi sweet chocolate chips
  • 1 ½ cup milk
  • 1 tsp vanilla extract

Method
 

  1. Make the Filling: Beat peanut butter, powdered sugar, and softened cream cheese until smooth.
  2. Whip the Cream: In a chilled bowl, whip heavy cream to stiff peaks.
  3. Combine: Fold whipped cream into peanut butter mixture gently until no streaks remain.
  4. Fill the Crust: Spoon filling into graham cracker crust and smooth top.
  5. Make Ganache: Microwave chocolate chips and milk in 30-second bursts, stirring until smooth. Stir in vanilla.
  6. Top the Pie: Pour ganache over filling, tilting to coat evenly.
  7. Chill: Refrigerate for at least 4 hours, or overnight.
  8. Serve: Garnish with peanuts if desired. Slice and serve cold.

Notes

  • Use full-fat cream cheese for a creamier filling.
  • Let ganache cool slightly before pouring to prevent sinking into filling.
  • For clean slices, heat knife under hot water and wipe between cuts.
  • Can be made up to 2 days ahead; store in fridge.
  • Freezes well for up to 1 month (thaw in fridge before serving).