Introduction
Chocolate Peanut Butter Cream Pie is a luscious, no-bake dessert that combines the rich, nutty flavor of peanut butter with the smooth, indulgent taste of chocolate. It features a crisp cookie crust, a fluffy peanut butter filling, and a glossy chocolate ganache topping. Perfect for holidays, celebrations, or any time you’re craving a creamy, dreamy treat, this pie is a guaranteed crowd-pleaser and surprisingly easy to make!
Ingredients
For the Crust:
1½ cups chocolate cookie crumbs (like Oreos, without the filling)
¼ cup melted butter
For the Peanut Butter Filling:
1 cup creamy peanut butter
8 oz cream cheese, softened
¾ cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream (cold)
For the Chocolate Ganache Topping:
½ cup heavy cream
4 oz semi-sweet chocolate, chopped (or chocolate chips)
Optional Garnish:
Chopped peanuts
Mini peanut butter cups
Whipped cream
Chocolate shavings
Instructions
Step 1: Make the Crust
In a bowl, mix cookie crumbs and melted butter until fully combined.
Press the mixture into the bottom and sides of a 9-inch pie dish.
Refrigerate for 30 minutes, or bake at 350°F (175°C) for 8–10 minutes for a firmer crust. Cool completely.
Step 2: Prepare the Filling
In a large bowl, beat the peanut butter, cream cheese, powdered sugar, and vanilla until smooth and fluffy.
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
Spoon the filling into the prepared crust and smooth the top. Chill for at least 2 hours.
Step 3: Add the Chocolate Ganache
Heat ½ cup heavy cream in a small saucepan until just simmering (do not boil).
Pour over the chopped chocolate and let sit for 1 minute.
Stir until smooth and glossy.
Let the ganache cool slightly, then pour over the chilled peanut butter filling.
Spread gently and evenly, then refrigerate for at least 1 more hour until set.
Step 4: Garnish and Serve
Top with your favorite garnishes like chopped peanuts, whipped cream, or mini peanut butter cups. Slice and serve cold.
Description
This pie is the ultimate harmony of flavors and textures. The crisp chocolate crust supports a fluffy, lightly sweetened peanut butter mousse, all topped with silky, rich ganache. It’s elegant yet nostalgic—a dessert that feels both luxurious and comfortingly familiar. Each bite delivers a perfect mix of creamy, crunchy, sweet, and salty.
Tips
Room Temperature Cream Cheese: Ensures a smoother, lump-free filling.
Cold Cream for Whipping: Cold heavy cream whips better and holds shape.
Make Ahead: You can prepare the pie a day in advance—just cover and chill overnight.
Want it firmer? Freeze the pie for 1–2 hours before serving for an ice-cream-pie texture.
Variations
Nut-Free Option: Use sunflower seed butter instead of peanut butter.
Oreo Crust: Leave the cream in the cookies for a softer, more cookie-like base.
Layered Version: Add a layer of banana slices or crushed cookies between the filling and ganache.
Chocolate Peanut Butter Swirl: Swirl melted peanut butter into the ganache before it sets.
Corrections & Notes
If the ganache separates, whisk in a tablespoon of warm cream until it comes back together.
Don’t overmix the whipped cream into the peanut butter base—fold gently to keep the filling light.
Chill time is essential: the pie needs to set properly for clean slicing and firm texture.
Enjoy!
Serve up a chilled slice of this Chocolate Peanut Butter Cream Pie and watch it disappear in minutes. It’s rich yet light, elegant yet comforting, and always a showstopper. Perfect for chocolate and peanut butter lovers alike!