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This no-bake Chocolate Peanut Butter Pie is a decadently delicious dessert that everyone loves!
Whenever I make this Chocolate Peanut Butter Pie, the following scenario typically plays out: As everyone starts to eat this luscious dessert, the room falls silent. Then someone – usually with their mouth still full of pie – mutters, “Oh. My. GAWD! This pie is amazing!!”
And it is a really, REALLY good Chocolate Peanut Butter Pie! A light and creamy peanut butter filling made with creamy peanut butter, cream cheese and whipped cream is spooned into a sweet, buttery graham cracker crumb crust. Then, the pie is topped with a rich chocolate ganache. No matter how many times I’ve made (and eaten) this pie – it makes me swoon!
I first had this amazing Chocolate Peanut Butter Pie at the East Coast Grill in Cambridge, Massachusetts, the now-closed but once-legendary barbecue and seafood restaurant owned by grilling expert Chris Schlesinger. When he published his cookbook, The Thrill of the Grill
, I myself was thrilled to discover that the recipe for this pie was included.
Over the years, I’ve made this Chocolate Peanut Butter Pie so often that I know the recipe by heart. And every time I make this pie, I get asked for the recipe! My nephew Ryan loves this pie so much that every year for his birthday, he requests this dessert instead of a birthday cake.
(It’s seriously good…especially if you love the combination of chocolate and peanut butter together!)
We’ve gently adapted this pie recipe from the original found in the cookbook. At the restaurant, this Chocolate Peanut Butter Pie was served just slightly chilled so the filling was soft and creamy. But, we actually prefer this pie served slightly frozen with a firmer, almost ice cream-like consistency. Either way you eat it, this is one very memorable dessert!
You may also like these other decadent desserts:
- Chocolate Peanut Butter Cheesecake Bites
- Chocolate Bourbon Pecan Pie
- White Chocolate Banana Cream Pie
- No-Bake Chocolate Cheesecake Pie
- Chocolate Peanut Butter Pie Pops
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Chocolate Peanut Butter Pie
An amazingly good chocolate peanut butter pie! Graham cracker crumb crust, filled with a creamy peanut butter filling and topped with chocolate ganache.
Ingredients
For the crust
- 3/4 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 4 tablespoons melted butter
For the filling
- 1 1/2 cups heavy cream
- 8 ounces cream cheese softened
- 3/4 cup granulated sugar
- 1 cup creamy peanut butter
- 1 tablespoon vanilla
For the ganache topping
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- To prepare the crust, blend graham cracker crumbs, granulated sugar, brown sugar and melted butter in a bowl until fully combined. Press mixture into a 9″ pie plate, covering bottom completely and pushing the crumbs about 1-2 inches up the side of the pie plate. Put the pie crust into the freezer while preparing the filling.
- Whip the 1 1/2 cups heavy cream until it holds peaks. Set aside in refrigerator while preparing the rest of the filling.
- In a large bowl, beat cream cheese until smooth. Add sugar and mix until blended. Add peanut butter and vanilla, mixing well. (Scrape the sides of the bowl as needed to ensure that the ingredients are fully blended.)
- Fold whipped cream into the peanut butter mixture, blending well. Pour filling into the prepared pie crust. Place filled pie into the freezer.
- To prepare the ganache, in a small saucepan (use one with a lid), slowly bring the remaining 1/2 cup of heavy cream to a boil (be careful not to scald the cream). Turn off the heat and add chocolate chips, pushing the chips into the cream until almost completely covered. Put the lid on the pan and let sit on the stove.
- After 10 minutes, stir until the chocolate chips are melted and fully blended into the cream. Cool to room temperature, then pour sauce over pie. Place in freezer for 30 minutes before serving.
- Note: If serving pie more than 1/2 an hour after final preparation, store in the freezer. Thaw for 20 minutes before serving for a frozen, ice cream-like consistency. (If you are having difficulty cleanly removing the pie crust from your pie plate, submerge the very bottom of the dish in some hot tap water – about 1/2 inch water in your kitchen sink – to loosen the crust being careful not to get water in the pie itself.) Or thaw for longer in the refrigerator for a gooey, soft pie.
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By far the best pie I have ever had! I tired it before it was completely frozen and also when it was frozen, and I have to say it is way better frozen. Such a good consistency and was a hit in my family! Also very easy to make. Cannot wait to make it again this week!
★★★★★
Thanks Lauren – We agree, it’s better frozen! So glad you all enjoyed the pie as much as we do!
Print option does not work.
Hi Marilyn – I’ve been able to print on my end. Can you provide me with more information – were you trying to print from a computer or mobile device/tablet, what browser and operating system? That will help us troubleshoot the issue. Thank you
I’ve been doing a version of this for years. I like to vary the crust… regular pie crust, puff pastry, etc. I also add about 3 tbs butter. This helps make the filling more firm for cutting. For the chocolate, I spread hot fudge on bottom and top of the filling. I use cool whip if I’m feeling lazy instead of real cream. I find it tastes great in the filling, but I always prefer a real whip cream topping with a drizzle of chocolate and chopped peanuts. Makes the pie even more decadent.
★★★★★
Sound delicious Donna!
Made this for an event at work (which they always find actress to have one, birthday, holiday, retirement, or nothing at all). I am always asked to make a dessert. I made this and it is now the only thing they request. It’s a huge hit and pretty easy to make. Thank you.
★★★★★
You’re very welcome MaryRose – so glad the recipe is a hit!
Hello. How long should this “cure” in the freezer? Thank you! : )
Hi Dan – See instructions 6 and 7…it will firm up enough to slice after about 30 minutes in the freezer, or you can freeze for longer if you’ve made it ahead of time. #7 explains more…enjoy!
Our pie turned out perfectly! We used a 1/4 cup of peanut butter and a 3/4 cup of mixed nut butter with seeds from Costco. Absolutely amazing! Thank you for the recipe.
★★★★★
Great idea Amy! Sounds delicious!
The best peanut butter pie I’ve ever had. Just a little suggestion if you don’t want to make the ganache, I coated the crust with chocolate turtle shell before putting the filling in, and then drizzled more on top. I’ve done this pie both ways, and it is amazing!!!!!
★★★★★
Thank you! (Great idea!)
This recipe is great, and I’ve made it numerous times, but I can no longer stand to visit this page on my phone due to the numerous videos and ads. I realize that’s how you monetize this work, but seriously, visit it on your own phone to see how unusable it has become. The print recipe button doesn’t even work. I truly hate to complain, but you really should be aware of this issue.
★★★★★
Thanks for your feedback Mary – I’m not aware that the recipe won’t print. Would you be able to provide us with some additional information so we can fix that? What type of device are you using/ which browser/ etc? I did see a similar issue a while ago and it was a bug with our recipe card plugin – which they were able to fix. Any additional information you are willing to share would be appreciated. Thank you.
This looks great! I just have one quick question. I have organic granulated sugar, which is a little more coarse than regular granulated sugar. Will that make the texture gritty? Can I swap out the granulated sugar for powdered sugar?
★★★★★
Hi Melissa – I’d stick with the organic granulated sugar (powdered sugar will change the consistency). I’d just do a quick taste test to make sure that your sugar has dissolved before proceeding to the next step. Hope that helps!
Do you think this would taste good with a chocolate gram cracker crust instead? or do you think it would be too chocolatey?
Hi Angela – You could definitely use chocolate crumbs instead. While I do think that the graham crackers are a nice contrast – more chocolate is never a bad thing in my book!