Chocolate Peanut Butter Cream Pie Recipe

Introduction

This Chocolate Peanut Butter Cream Pie is a luscious dessert that combines rich peanut butter filling with a smooth chocolate ganache topping. With its creamy texture and perfect balance of flavors, it’s an irresistible treat for any occasion.

Ingredients

• Graham cracker crust
• 1 cup creamy peanut butter (full-fat for best texture)
• 1 cup powdered sugar (sifted for smoothness)
• 8 oz cream cheese (softened)
• Heavy whipping cream
• 1 cup semi-sweet chocolate chips
• 1 ½ cups milk
• 1 tsp vanilla extract
• Chopped peanuts (optional, for garnish)

Instructions

1. Step 1: In a mixing bowl, beat the creamy peanut butter, powdered sugar, and softened cream cheese together until smooth and well combined.
2. Step 2: In a chilled bowl, whip the heavy cream until stiff peaks form.
3. Step 3: Gently fold the whipped cream into the peanut butter mixture until there are no visible streaks.
4. Step 4: Spoon the peanut butter filling into the graham cracker crust, smoothing the top with a spatula.
5. Step 5: To make the ganache, microwave the chocolate chips and milk in 30-second intervals, stirring after each until smooth. Stir in the vanilla extract.
6. Step 6: Pour the ganache evenly over the peanut butter filling, tilting the pie to cover the surface.
7. Step 7: Refrigerate the pie for at least 4 hours or overnight to set.
8. Step 8: Before serving, garnish with chopped peanuts if desired. Slice and enjoy chilled.

Tips & Variations

• Use full-fat cream cheese for a creamier and richer filling texture.
• Allow the ganache to cool slightly before pouring to avoid it sinking into the filling.
• For clean slices, warm your knife under hot water and wipe it dry between cuts.
• Try adding a layer of crushed peanuts or peanut butter cups between the crust and filling for extra crunch.

Storage

Store the pie covered in the refrigerator for up to 2 days to maintain freshness. For longer storage, freeze the pie for up to 1 month; thaw it in the fridge before serving. Reheat ganache toppings are not recommended, so serve chilled for best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, you can substitute crunchy peanut butter if you prefer some added texture, but creamy peanut butter will give a smoother filling.

Is it possible to make this pie dairy-free?

To make a dairy-free version, try substituting the cream cheese and heavy cream with plant-based alternatives and use dairy-free chocolate chips. Keep in mind the texture and flavor might vary slightly.

Chocolate Peanut Butter Cream Pie Recipe

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4.6 from 118 reviews

This luscious Chocolate Peanut Butter Cream Pie features a creamy peanut butter filling nestled in a crisp graham cracker crust, topped with a silky chocolate ganache. Perfectly balanced between sweet and rich, this no-bake pie is ideal for dessert lovers craving a decadent treat that’s easy to prepare and chill.

• Author: Clara
• 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

For the Graham Cracker Crust

• 1 graham cracker crust (9-inch)

For the Filling

• 1 cup creamy peanut butter, full-fat
• 1 cup powdered sugar, sifted
• 8 oz cream cheese, softened
• 1 cup heavy whipping cream, chilled

For the Chocolate Ganache Topping

• 1 cup semi-sweet chocolate chips
• 1 ½ cups milk
• 1 tsp vanilla extract

Optional Garnish

• Chopped peanuts

Instructions

1. Make the Filling: In a large bowl, beat the creamy peanut butter, sifted powdered sugar, and softened cream cheese together until the mixture is smooth and lump-free.
2. Whip the Cream: Using a chilled bowl and beaters, whip the heavy cream until stiff peaks form, ensuring the cream holds its shape when lifted.
3. Combine: Gently fold the whipped cream into the peanut butter mixture, carefully mixing until fully incorporated and no streaks remain, maintaining a light and airy texture.
4. Fill the Crust: Spoon the peanut butter filling evenly into the prepared graham cracker crust and smooth the top with a spatula for an even layer.
5. Make Ganache: In a microwave-safe bowl, combine the semi-sweet chocolate chips and milk. Microwave in 30-second intervals, stirring thoroughly after each burst, until the chocolate is fully melted and the mixture is smooth. Stir in the vanilla extract.
6. Top the Pie: Pour the warm ganache evenly over the peanut butter filling, tilting the pie gently to coat the surface completely.
7. Chill: Refrigerate the pie for at least 4 hours or overnight to allow it to set properly and develop flavors.
8. Serve: Just before serving, optionally garnish with chopped peanuts. Slice with a knife warmed under hot water and wiped clean between cuts for neat slices. Serve cold.

Notes

• Use full-fat cream cheese for a richer, creamier filling texture.
• Let the ganache cool slightly before pouring over the filling to prevent it from sinking in.
• For clean slices of pie, heat the knife under hot water and wipe it dry between each cut to avoid dragging.
• The pie can be prepared up to 2 days in advance and stored in the refrigerator.
• This pie freezes well for up to 1 month; thaw it in the refrigerator before serving.

Keywords: chocolate peanut butter cream pie, no-bake pie, peanut butter pie, chocolate ganache pie, easy dessert