This post may contain affiliate links. Please read our disclosure policy.
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
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
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.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Can I make this pie and keep in freezer three days before I put in refrigerator that day to use it on thanksgiving?
Hi Emilia – You sure can! You can serve it still frozen (or slightly thawed so you can more easily slice it) or allow it fully thaw for a soft, creamy texture.
Love peanutbutter and chocolate together I exchanged cram crackers for chocolate animal crackrs .delicious. will make again soon.
Thanks Kimberley!
Amazing pie! Thank you for taking the time to share it. For the ganache I found that a double broiler method worked to make not scalding the cream easier.
And when cutting I put hot water in a second pie plate and placed the pan with the pie in it for approx 60 seconds. Made for easier serving.
Wonderfully scrumptious recipe. Will definitely be adding this one to my recipe box! Thank you
Great suggestions Dawn! Thank you!
Several years ago my husband and I discovered Chocolate Peanut Butter Pie as a dessert special at a local barbecue restaurant. My husband was such a fan that the pie would be the reason we went to the restaurant for dinner. About a year after our discovery, your recipe showed up on my Facebook feed – I knew I had to make it. Not only is it good, it is so good that my peanut-butter-hating daughter loves this pie as well!
I pretty much follow the recipe with just a few subtle “personal preference” changes, I:
–Increase the amount of crust as the original amount didn’t cover my large pie plate.
–Add a pinch of salt when mixing the cream cheese and peanut butter to enhance the peanut flavor; and
–Make slightly less ganache – cutting ingredients by 1/4 for a slightly thinner chocolate layer (3/8 cup cream and 3/4 cup chips).
As for the refrigerated or frozen debate, we store the pie in the freezer (covered with plastic wrap). It does keep well for 2-3 weeks which is ideal since it is just the two of us and serving sizes for this pie are pretty small because it is so rich. We typically move it to the counter about 30 minutes before dinner, that way it is still frozen but has just started to soften… I’ve found it easier to slice when frozen vs. refrigerated; and it is even more flavorful (to me) when it has thawed a bit. Either way a great pie!
Thanks Annette! So glad the recipe is a hit with your family! (We too cut down on the ganache these days – it’s super rich)
Too heavy and rich. No one finished first piece and had to throw out the rest.
Thanks for your feedback Joan
Absolutely awesome. Great instructions. Thank you
You’re welcome Ed! So glad you enjoyed the pie as much as we do!
I added 1/2 cup monk fruit sugar and 1/4 cup regular cane sugar. The filling came out wonderful and fluffy – but very grainy – the sugar had a sandy-like crunch to it before I put it in the freezer. Does this dissolve ? Anyone else have this problem? Other than this – very easy and delicious – except for the grit.
Hi Chandra – When this pie is made according to the directions, the filling isn’t grainy and the sugar does dissolve. I suspect the monk fruit you swapped in is the culprit.
Omg this was freaking amazing. Ty so much! It was definitely a hit at my house. This will definitely be a regular pie I make ALL THE TIME!
Thanks Shannon – so glad you enjoyed this pie as much as we do!
Can this stay in the free about a week before or no
As long as you wrap it well to avoid freezer burn, it should last a week.
Made this tonight for Thanksgiving tomorrow. Actually, made 2 because I want one for our household and one to put towards our Thanksgiving drive thru! I tasted the filling and the ganache separately. This is going to be really good! I used Smucker’s natural pb, a pre-made crust, made sure the heavy cream was whipped to stiff peaks, got an arm workout folding the filling and whipped cream together lol I suggest letting the ganache cool 5 minutes before pouring on top. When ganache cools, it hardens up with a smooth to the tooth bite.
Thanks Megan! I suspect the natural peanut butter made it a little more difficult to mix…but glad you were able to make it all work! Happy Thanksgiving!