This chocolate peanut butter pie recipe is oh-so delicious. With a graham cracker crust, a smooth peanut butter filling, layer of chocolate ganache, and a whipped cream and candied peanut topping, this dessert is deluxe and irresistible.
I typically like to mix up the flavors and styles of the desserts I make on my website, so it is unusual for me to make two peanut butter and chocolate treats in a row. But, I just loved the Peanut Butter Cup Meringues I recently made and it set off a craving for this pie. Maybe it is the comfort food aspect as we enter into fall and the chilly weather has me hunkering for something rich, smooth and satisfying.
Chocolate Peanut Butter Pie Tips
- Be sure to chill your chocolate peanut butter pie for two hours or overnight before serving. If you’d like these into cute little mini pies, here’s a version I created for the Cooking Channel.
- You can watch me make this luscious pie in my instagram video and the recipe follows.
- Do you have pie questions or need to troubleshoot your recipe? Check out my guide on how to make pie crust.
Pie-Making Equipment
Below are affiliate links to the equipment I used to make my chocolate peanut butter pie.
Cuisinart Food Processor
Stand Mixer
Rosle Stainless Steel and Silicone Spatula
Offset Spatula
Balloon Whisk
9-inch Pie Plate by Emile Henry
Silicone Baking Mat
Chef’s Knife
Equipment
Ingredients
Crust
- 12 (185g) whole graham crackers
- 2 tbsp brown sugar
- 5 tbsp (71g) unsalted butter, melted
- pinch salt
- 2 oz (57g) milk chocolate melted, for painting on the finished crust
Filling
- 8 oz (227g) cream cheese softened
- 1 cup (260g) smooth or chunky peanut butter
- 1 cup (120g) confectioners’ sugar
- 1 14-ounce (396g) can sweetened condensed milk
- 3 tbsp sour cream creme fraiche or Greek yogurt will also work
- 1 tsp vanilla extract
- 1 tsp freshly squeezed lemon juice*
- 4 oz (113g) milk chocolate melted and cooled to room temperature
- 1 cup (240ml) heavy whipping cream whipped to stiff peaks
Chocolate Ganache
- ½ cup (120ml) heavy whipping cream
- 4 oz (113g) semisweet or bittersweet chocolate finely chopped
Candied Peanuts
- 1 cup (128g) salted peanuts
- ¼ cup (50g) sugar
Whipped Cream Topping
- 1 1/2 cups (350ml) heavy whipping cream whipped to stiff peaks for top of pie**
Instructions
Graham Cracker Crust
- Preheat oven to 350°F. Grind the graham crackers, brown sugar, butter and salt together until it is uniform and sticks together when squeezed. Dump it into a 9-Inch Pie Dish and press the crust into an even crust. Bake for 15 minutes, until set and toasted. Allow to cool.
- Paint with the melted milk chocolate. Chill the crust to set the chocolate for about 10 minutes.
Filling
- Beat the cream cheese in a stand mixer on medium speed using the paddle attachment, until it is light and fluffy. Add the peanut butter and confectioners’ sugar; continue beating on low speed for about 1 minute. Add the condensed milk, sour cream, vanilla and lemon juice, mix until smooth. Add the melted and cooled milk chocolate and mix until evenly distributed. Fold in half the whipped cream to lighten the batter, and then fold in the remaining cream until it is evenly distributed.
- Pour into the chilled crust. Place the pie into the refrigerator to chill uncovered for about an hour.
Chocolate Ganache
- In a small sauce pot heat the heavy cream on low to a gentle simmer. Turn off the heat and add the chopped chocolate, swirl together gently and then let it sit for one minute. Gently whisk until smooth. Allow to cool slightly, spoon the ganache over the chilled peanut butter filling. Return the pies to the refrigerator to chill for another hour.
Candied Peanuts
- In a large skillet mix together the raw peanuts, sugar and salt. Cook over medium-low heat until the sugar begins to melt and the nuts start to toast slightly, stirring constantly. Once the sugar starts to melt, turn the heat to low and cook until the nuts are lightly caramelized. The mixture may smoke a little, as they get darker.
- Pour the nuts onto a Silicone Baking Mat to cool. Once they are cool, you can chop them into small pieces or leave them whole.
- Once the pie is thoroughly chilled (about 2 hours or overnight) top with the whipped cream and candied peanuts.
Notes
*Don’t skip the lemon juice in the filling! Adding a bit of acid helps balance the sweetness of the pie and helps to set the proteins so it sets up well.
**I left the whipped cream for the topping unsweetened, since the pie is pretty sweet, but you can add a teaspoon or two of confectioners’ sugar if you prefer.
Want to make these as individual mini pies? Check out this recipe I developed for The Cooking Channel.
Tried this recipe?Let us know how it was!
Does natural peanut butter work for this recipe?
Hi Jess,
Yes, it will for this recipe. The texture may not be quite as smooth, but it will be delicious.
Thanks, Zoë
Oh my gosh that looks AMAZING!!!
This pie looks amazing! I love chocolate and peanut butter together!
Great!
Hi Zoe,
I just found your blog and I have to say YOU ARE AWESOME! Also your book, ABI5 is incredible. My husband, who doesn’t like sweets, is thrilled that I’m finally baking things he can enjoy.
I, too, made a pie for Mikey, though I got a little too creative with the ingredients and it was a little wobbly. But delicious nonetheless. I’ve just moved far away, so I couldn’t deliver it to friends or family, but I tried to send Jennie and her family prayers and wishes of healing as I baked it.
Anyway, thanks for being so awesome. I’m totally following this blog!
Thank you for the lovely note Raquel!
I’m sure Jennie felt all the love that was sent her way!
Cheers, Zoë
I have seen so many people bake for Mikey – what a wonderful bloggers world we are in….My mum and I are just loving this..I cook and take pictures and half write the blogs she finishes them and together we are a team….
Great cake
Weird question Zoe, but do you use just one of the disks for the crust or both?
Hi Pat,
Great question, I use only one and save the other. You can keep it in the refrigerator for a couple of days or freeze it.
Thanks, Zoë
Help! I am in the middle of making the crust and the instructions don’t mention the cream…I guess I’ll just add it and hope for the best 🙂
Hi Carrie,
Oh my, sorry! Good thing it doesn’t really matter on this one and it can be added just about any time. Hope all went well!
Enjoy, Zoë
Lovely. The individual pies are so cute!
Yum! Killer post.
her last post is poignant.
What a wonderful, personal spin on this touching movement. (And the pie, of course, looks and sounds fantastic – particularly the individually sized ones with the oreo crust!) It is so life-affirming to see how the food blogging community has responded to this terrible tragedy. For me, it represents the positive potential the internet has to remind us of what truly matters outside of cyberspace: love and compassion for our families, friends, and community.
Beautiful post, Zoe. Wonderful recipe. I´ll share the love for Mikey and Jennifer.
Your version sounds divine. I’m going to add it to the original (Jennie’s version) for future reference.
I made two of them yesterday using Jennie’s recipe, tweaked the crust on the second one a little. My 19 year old daughter and I even made them together! Shared the first one last night after we got back from seeing a play, my husband took the second one to work with him today. For the second one, I made a little extra crust, then put them in two 8×8 pans for my husband to take to work today. I had the day off, so he took both!
Beautiful pie Zoe… simply beautiful!
nicely done.
wonderful post indeed.
Wonderful post Zoe, I love how the food community is coming together to support Jennie and her family.
What a truly dreamy pie! I can’t wait to try it myself… and a lovely way to pay tribute to Jennie and her family.
Gosh, I am so sorry to hear about Mikey. But what a beautiful thing Jennie has decided to do and your tribute is absolutely gorgeous.
Your photos are mouth watering! The close up shows a texture that makes me think of PB ice cream!
And the individual portions are awesome.
That is one tempting looking pie, Zoe. I love the little individual ones. What a gift that would be to receive! You have blessed Jennifer and Mikey with your talent and this lovely post.
Beautiful post and recipe Zoe. You have such a kind and generous heart!
A beautiful and perfect pie. Thanks for sharing it Zoe. Today is a tough day, but it is amazing to see all the support.
Like I said on facebook. I just want to kiss you right now, hehe 🙂