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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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Theresia says
Love this recipe! Thank you
Martha says
You’re welcome Theresia!
Guilianna Howiler says
This is one of my very very very most favorite desserts!! My family loves it, and even if they didn’t I’d make it just for me!!!!!!😂😂😂😂😂😂
Martha says
🙂 Thank you so much Guilianna!
E. says
Hey, I made this pie last week with only half the amount of sugar in the crust and 1/2 cup of sugar in the filling. It was perfectly sweet that way and indeed better frozen. Everyone who tried it enjoyed it.
It wasn’t nearly frozen after half an hour in the freezer though. And I have to say that the amount of ganache is too much. I poured on a thick layer like on your pictures and still had some left over. Would make only 2/3 of it next time.
Martha says
Thanks for your feedback E
Kim says
This pie is AMAZING!! When I was in my mid-twenties there was a small restaurant in Detroit that a group of us would go for lunch. This place had this pie on the menu and it was incredible, I just couldn’t resist eating this for a special treat. This recipe is just what I remember this pie was and the taste is exactly what I remember. Thank you for bringing this special dessert back into my life! ☺️YUMMY
Martha says
You’re very welcome Kim! 🙂 So glad you enjoyed the pie!
JoAnne Barco says
I made this a couple of years ago and it was delicious and so easy to make. How do you think it would taste if I use a chocolate Oreo crust this time?
Martha says
I think it would equally delicious JoAnne! 🙂
Angie says
Love this recipe! Wondering what could be changed so the filling is a little more dense so leftovers could be stored in refrigerator .
Martha says
Hi Angie – Without some kitchen testing, I’d just be guessing. Options could be more cream cheese, adding in a thickening agent, etc – but then you might lose some of the flavor.
Denean says
Comes out perfect every time! Perfect for chocolate/peanut butter lovers.
Martha says
Thanks Denean!
Rose says
Hello my name is Rose and I have a question. Can I sub heavy whipping cream for the heavy cream in the peanut butter pie recipe? Thank you
Martha says
Hi Rose – Yes you can!
Sarah says
How long will this stay “fresh” in the refrigerator? If making ahead, will it thaw back to the creamy texture?
Martha says
Hi Sarah – It will stay fresh in the refrigerator for a day or two. I’d suggest storing it in the freezer and thawing before serving – and yes, it will be creamy once thawed.
Kirsten says
What kind of smooth peanut butter should I use? I normally buy natural, but will have no problem getting something else if that’s best for the recipe.
Martha says
Hi Kristen – We’ve used Jif or Skippy’s, but have also used the smooth Teddy’s as well. It doesn’t mix quite as evenly as the other two brands but still works well. Enjoy!