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Chocolate Peanut Butter Pie

Chocolate Peanut Butter Pie
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★★★★★

5.2 from 5 reviews

This luscious Chocolate Peanut Butter Pie features a crisp graham cracker crust layered with a creamy peanut butter and cream cheese filling, topped with a rich, glossy chocolate ganache. Perfectly balanced between sweet and nutty flavors, this no-bake pie is a decadent dessert ideal for gatherings and special occasions.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tablespoons butter, melted

Peanut Butter Filling

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

Chocolate Ganache

  • 8 oz semi-sweet chocolate, chopped
  • 3/4 cup heavy cream
  • 2 tablespoons butter
  • 1 tablespoon corn syrup

Instructions

  1. Prepare Crust: Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter, mixing until the texture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes until lightly golden. Remove from oven and allow the crust to cool completely.
  2. Make Peanut Butter Filling: In a large mixing bowl, beat the softened cream cheese and creamy peanut butter until smooth and creamy. Add powdered sugar and vanilla extract, then mix until fully combined with no lumps remaining.
  3. Add Whipped Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter and cream cheese mixture until fully incorporated and smooth. Spread this filling evenly into the cooled graham cracker crust.
  4. Make Chocolate Layer: Place the chopped semi-sweet chocolate in a heatproof bowl. Heat 3/4 cup heavy cream until it just starts to simmer, then pour it over the chocolate. Let it sit for 2 minutes to soften, then stir gently until the mixture is smooth and glossy. Stir in the butter and corn syrup until fully combined.
  5. Finish and Chill: Pour the chocolate ganache over the peanut butter layer, spreading it evenly to the edges. Refrigerate the pie for at least 3 hours, or preferably overnight, until completely set. For clean slices, dip a knife in hot water before cutting each slice.

Notes

  • For the best texture, use full-fat cream cheese and heavy cream.
  • Ensure the pie is fully chilled before slicing to maintain clean cuts.
  • Store leftover pie in the refrigerator for up to 3 days.
  • You can substitute semi-sweet chocolate with dark or milk chocolate according to your preference.
  • For a firmer crust, bake an additional 3-5 minutes but avoid over-browning.

Nutrition

Keywords: Chocolate Peanut Butter Pie, Peanut Butter Pie, Chocolate Ganache Pie, No-bake Pie, Cream Cheese Pie, Dessert Pie

Find it online: https://thehungrymason.com/chocolate-peanut-butter-pie/