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Chocolate Peanut Butter Pie
Emily

Chocolate Peanut Butter Pie

This Chocolate Peanut Butter Pie combines a buttery graham cracker crust, creamy peanut butter cheesecake filling, and silky chocolate ganache topping for the ultimate no-fuss dessert that’s always a crowd favorite.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 3 hours 15 minutes
Servings: 10 slices
Course: Dessert, Pie
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tbsp butter, melted
  • 1 cup creamy peanut butter
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 8 oz semi-sweet chocolate, chopped
  • 3/4 cup heavy cream
  • 2 tbsp butter
  • 1 tbsp corn syrup

Equipment

  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • 9-inch pie dish
  • Saucepan
  • Whisk
  • offset spatula or spoon

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

For extra crunch, stir chopped peanuts into the filling or sprinkle on top. Substitute Oreo crumbs for the crust for a richer flavor. Store covered in the fridge for up to 5 days or freeze for up to 1 month.