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sliced chocolate peanut butter pie showing the creamy filling.
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5 from 1 vote

The Best Peanut Butter Pie (with Chocolate)

Incredibly creamy peanut butter pie with cream cheese and chocolate, this is the best pie for peanut butter lovers. A super easy, 3-step recipe!
Prep Time30 minutes
Cook Time10 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 655kcal
Author: Adina

Equipment

  • Pie dish or springform about 8-9 inches/ 20-22 cm

Ingredients

Crust:

  • 8 oz wafer chocolate cookies 240 g, Note 1
  • ½ cup unsalted butter 4 oz/ 115 g

Filling:

  • 1 cup heavy cream 230 ml
  • 1 8 oz package cream cheese softened 226 g, Note 2
  • 1 cup peanut butter chunky 9 oz/ 250 g
  • ½ cup granulated sugar 3.5 oz/100 g
  • 2 teaspoons vanilla extract
  • a tiny sprinkle of fine sea salt

Topping:

  • 3.5 oz dark chocolate 100 g Note 3
  • ½ cup heavy cream 125 ml
  • 1 tablespoon peanuts roasted, lightly salted, chopped
  • 1 tablespoon grated dark chocolate or semisweet chocolate

Instructions

  • Preheat the oven to 400°F/ 200°C.

Cookie crust:

  • Food processor: Place the soft butter and the wafer chocolate cookies in the food processor and process until the mixture comes together and resembles wet sand.
  • Without a food processor: Melt the butter in a small pan. Place the cookies in a freezer bag (Ziploc bag) and crush them with a rolling pin. Mix with the melted butter.
  • Press the crumbs into the pie dish or springform.
  • Bake for 10 minutes and let cool completely.

Peanut butter and cream cheese filling:

  • Whip the heavy cream until soft peaks form, don’t overbeat it.
  • Mix the cream cheese, peanut butter, sugar, and vanilla extract until smooth (no lumps).
  • Fold the whipped cream into the mixture.
  • Refrigerate: Pour the filling into the baked and cooled pie shell, sprinkle lightly with salt, and refrigerate until set for at least 4 hours or overnight.
  • Once set, transfer the pie to a wire rack placed on a baking sheet lined with parchment paper. When you pour the ganache on top, the drops will fall on the paper, making cleaning easier.
    If you made the pie in a pie dish, leave it in the dish and serve it directly from the pie dish.

Topping:

  • Chop the chocolate and place it into a small bowl (Note 4).
  • Ganache: Bring the heavy cream to a soft boil and pour immediately over the chocolate. Let sit for 2 minutes, then stir thoroughly until the chocolate is completely melted.
  • Decorate pie: Pour the ganache over the pie and refrigerate the pie until just firm, about 10 -15 minutes. Sprinkle with the chopped peanuts and the grated chocolate (or chocolate swirls).
  • Refrigerate: Carefully transfer the pie onto a serving platter and refrigerate again until ready to serve.

Notes

  1. Substitute wafer chocolate cookies with graham crackers, Oreos, or other cookies. You can also use pre-made graham crust or regular pie crust of a similar size (8-9 inches/ 20-22 cm).
  2. One block of Philadelphia cream cheese works best.
  3. Dark chocolate with 80 % cocoa. But you can use semisweet chocolate instead, about 60% cocoa.
  4. I prefer to chop the chocolate used to make the ganache in the food processor until it is almost a fine powder. This helps the chocolate melt faster and more evenly in the hot heavy cream.

Nutrition

Serving: 1slice | Calories: 655kcal | Carbohydrates: 40g | Protein: 11g | Fat: 52g | Saturated Fat: 25g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 89mg | Sodium: 329mg | Potassium: 353mg | Fiber: 3g | Sugar: 26g | Vitamin A: 1132IU | Vitamin C: 0.2mg | Calcium: 78mg | Iron: 3mg