Creamy Chocolate Peanut Butter Pie

Chocolate Peanut Butter Pie first made its way into our weekend rotation during a Saturday game night with neighbors. My husband was deep into card strategy with the twins from next door, and I needed something that felt special but didn’t keep me stuck in the kitchen. While the crust baked, I whipped the filling in just ten minutes.

A few weeks later, I brought it to my friend Anika’s backyard birthday lunch. She had one of those charmingly mismatched tables bowls of wildflowers, tiny bees hovering around lemonade glasses, and guests lounging in the spring sun.

I sliced the Chocolate Peanut Butter Pie with a hot knife and served it on paper plates, and the silence that followed said it all. Not a crumb left. Even her dad, who “doesn’t do dessert,” asked for another piece.

More recently, my cousin Mina made it after seeing a photo on our family chat. She texted me: “Made it with gluten-free grahams, worked great.” That’s the thing this pie is indulgent but endlessly flexible. No bake-heavy steps, no overly fussy layers. Just familiar flavors, layered together into something you’ll want to serve on repeat.

Short Description

Chocolate Peanut Butter Pie combines a buttery graham crust, a creamy peanut butter filling, and a silky chocolate ganache topping for a no-fuss, crowd-pleasing dessert.

Key Ingredients

For the Crust

• 1½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tablespoons butter, melted

For the 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

For the Chocolate Ganache

• 8 oz semi-sweet chocolate, chopped
• ¾ cup heavy cream
• 2 tablespoons butter
• 1 tablespoon corn syrup

Tools Needed

• 9-inch pie dish
• Hand mixer or stand mixer
• Mixing bowls
• Spatula
• Saucepan or microwave-safe bowl
• Whisk
• Knife and offset spatula for smoothing

Cooking Instructions

Step 1: Make the Crust
Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly coated. Press firmly into the bottom and sides of a 9-inch pie dish. Bake for 10 minutes, then let cool completely.

Step 2: Prepare the Filling
In a large bowl, beat peanut butter and cream cheese until smooth. Add powdered sugar and vanilla, mixing until fluffy. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the peanut butter mixture. Spread evenly over the cooled crust.

Step 3: Make the Ganache
Heat heavy cream until just simmering (not boiling) and pour over chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth. Add butter and corn syrup, stirring again until glossy.

Step 4: Assemble the Pie
Pour the ganache over the peanut butter layer and smooth with a spatula. Chill in the refrigerator for at least 3 hours or overnight for best results.

Step 5: Slice and Serve
Use a warm, dry knife to cut clean slices. Wipe between each cut for sharp edges.

Why You’ll Love This Recipe

No-fuss, no fancy tools required

Rich and creamy layers of peanut butter and chocolate

Perfect make-ahead dessert

Customizable crust and toppings

A guaranteed crowd-pleaser for gatherings

Mistakes to Avoid & Solutions

Crust crumbling apart
Happens if pressed too loosely or not baked long enough.
Solution: Press crust firmly into dish and bake the full 10 minutes. Cool completely before filling.

Filling too soft
Overmixing can deflate the whipped cream.
Solution: Gently fold whipped cream into the peanut butter mixture with a spatula.

Ganache seizing or splitting
Too-hot cream or over-stirring can ruin texture.
Solution: Let the cream sit briefly before stirring, and add butter at the end for smooth finish.

Uneven ganache layer
Can ripple if poured too quickly.
Solution: Use a spoon to gently spread from the center outward.

Slicing messily
Cold ganache can crack under pressure.
Solution: Run knife under hot water, wipe dry, then slice.

Serving and Pairing Suggestions

Serve chilled with a dollop of whipped cream

Pair with cold brew coffee or a glass of milk

Garnish with crushed peanuts, shaved chocolate, or sea salt flakes

Add a drizzle of caramel or warm peanut butter before serving

Serve plated for dinner parties or buffet-style for casual events

Storage and Reheating Tips

Store in the fridge covered for up to 4 days

Freeze slices individually and wrap well for up to 1 month

Thaw in the fridge overnight before serving

Do not microwave serve chilled for best texture

FAQs

1. Can I use crunchy peanut butter instead of creamy?
Yes, but expect a more textured filling.

2. What’s a good substitute for corn syrup in the ganache?
Use honey or leave it out for a slightly less glossy finish.

3. Can I make this ahead of time?
Yes, it’s even better after chilling overnight.

4. Can I use a store-bought crust?
Absolutely. A pre-made graham or chocolate crust works well for shortcuts.

5. How do I make it gluten-free?
Use gluten-free graham crackers for the crust, all other ingredients are naturally gluten-free.

Tips & Tricks

Let cream cheese fully soften before mixing for smooth texture

Use a measuring cup to press the crust evenly into the pan

Make ganache while the filling chills to save time

Keep the pie chilled until ready to serve

Use mini chocolate chips in the filling for surprise texture

Recipe Variations

Oreo Crust: Replace graham crumbs with crushed Oreos for a richer chocolate base.

Nut-Free Version: Use sunflower seed butter in place of peanut butter.

Mocha Twist: Add ½ teaspoon espresso powder to the ganache.

Frozen Pie: Freeze the assembled pie and serve like an ice cream cake.

Salted Caramel Swirl: Drizzle caramel between filling and ganache before chilling.

Final Thoughts

Chocolate Peanut Butter Pie has become a quiet staple in our dessert lineup not flashy or overdecorated, just confidently rich and always welcome. It’s the kind of dessert that never stays on the table long, no matter the season or occasion. The mix of creamy peanut butter, soft chocolate ganache, and graham crust hits that balance between nostalgic and indulgent.

I’ve brought it to birthdays, potlucks, and slow Sunday nights alike, and it fits in all of them. There’s a kind of generosity baked into this pie maybe it’s in the layers, maybe it’s in the ease of it all. But once you slice in, you’ll see exactly why it always disappears first.