Chocolate Peanut Butter Cream Pie Recipe

Introduction

Chocolate Peanut Butter Cream Pie is a luscious dessert that combines rich peanut butter filling with a smooth chocolate topping, all nestled in a crunchy graham cracker crust. This no-bake pie is creamy, indulgent, and perfect for any occasion.

Ingredients

• 1 9-inch graham cracker crust
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 8 oz cream cheese, softened
• 1 cup heavy whipping cream
• 1 cup semi-sweet chocolate chips
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/4 cup chopped peanuts (optional, for garnish)

Instructions

1. Step 1: In a large mixing bowl, beat together the peanut butter, powdered sugar, and cream cheese until smooth and creamy.
2. Step 2: In a separate bowl, whip the heavy cream until stiff peaks form.
3. Step 3: Gently fold the whipped cream into the peanut butter mixture until well combined.
4. Step 4: Spread the peanut butter filling evenly into the graham cracker crust.
5. Step 5: In a microwave-safe bowl, combine the chocolate chips and milk. Microwave in 30-second intervals, stirring between each, until the chocolate is melted and smooth.
6. Step 6: Stir the vanilla extract into the melted chocolate.
7. Step 7: Pour the chocolate mixture over the peanut butter filling, spreading it evenly.
8. Step 8: Refrigerate the pie for at least 4 hours, or until set.
9. Step 9: Before serving, sprinkle chopped peanuts on top for garnish, if desired.

Tips & Variations

• Use crunchy peanut butter for added texture in the filling.
• Substitute semi-sweet chocolate with dark chocolate for a richer topping.
• Add a pinch of sea salt on top for a salty-sweet flavor contrast.
• For a lighter version, use reduced-fat cream cheese and whipped topping instead of heavy cream.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat, let it sit at room temperature for 10-15 minutes before serving to soften slightly, but this pie is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie can be prepared up to a day in advance and kept refrigerated until serving. This allows the flavors to meld and the pie to set perfectly.

What if I don’t have a microwave for melting the chocolate?

You can melt the chocolate and milk gently over a double boiler on the stove, stirring until smooth. Avoid overheating to prevent burning the chocolate.

Chocolate Peanut Butter Cream Pie Recipe

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4.7 from 56 reviews

Indulge in this luscious Chocolate Peanut Butter Cream Pie featuring a creamy peanut butter filling nestled in a crisp graham cracker crust, topped with a rich, silky chocolate ganache and garnished with crunchy chopped peanuts. Perfect for a no-bake dessert that combines the classic flavors of chocolate and peanut butter in a smooth, decadent pie.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 4 hours 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 9-inch graham cracker crust

Peanut Butter Filling

• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 8 oz cream cheese, softened
• 1 cup heavy whipping cream

Chocolate Topping

• 1 cup semi-sweet chocolate chips
• 1/2 cup milk
• 1 teaspoon vanilla extract

Garnish (Optional)

• 1/4 cup chopped peanuts

Instructions

1. Prepare the Peanut Butter Filling: In a large mixing bowl, beat together the peanut butter, powdered sugar, and softened cream cheese until the mixture is smooth and creamy, ensuring no lumps remain.
2. Whip the Cream: In a separate cold bowl, whip the heavy cream using an electric mixer until stiff peaks form to create a light and airy texture.
3. Combine Filling and Cream: Gently fold the whipped cream into the peanut butter mixture to keep the filling light and fluffy without deflating the whipped cream.
4. Fill the Crust: Spread the peanut butter cream mixture evenly into the ready-made graham cracker crust to form the base layer of the pie.
5. Melt the Chocolate: In a microwave-safe bowl, combine the semi-sweet chocolate chips and milk. Microwave in 30-second intervals, stirring thoroughly each time until the chocolate is completely melted and smooth.
6. Add Vanilla: Stir in the vanilla extract into the melted chocolate mixture to enhance the flavor.
7. Top the Pie: Pour the chocolate mixture over the peanut butter filling in the crust, spreading evenly to create a smooth top layer.
8. Chill the Pie: Refrigerate the pie for at least 4 hours, or until the filling and topping are set and firm.
9. Garnish and Serve: Before serving, sprinkle chopped peanuts over the top for added crunch and a decorative touch, if desired.

Notes

• For best results, soften the cream cheese to room temperature before mixing to avoid lumps.
• Microwave chocolate in short intervals and stir frequently to prevent burning.
• This pie is best served chilled and consumed within 2-3 days for freshness.
• Can be made ahead and stored in the refrigerator.
• Substitute dairy whipping cream with coconut cream for a dairy-free option, adjusting whipping technique accordingly.

Keywords: chocolate peanut butter pie, no-bake pie, peanut butter cream pie, graham cracker crust dessert, easy chocolate pie