Chocolate Peanut Butter Cream Pie Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Top the Pie: Pour the warm ganache evenly over the peanut butter filling, tilting the pie gently to coat the surface completely.
- Chill: Refrigerate the pie for at least 4 hours or overnight to allow it to set properly and develop flavors.
- 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
