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
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.
- Prep Time: 30 mins
- Cook Time: 60 mins
- Total Time: 1 hour 30 minutes
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: no-bake
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.
My goodness, you guys hit it out of the park with this one. I had it in my collection for a long time, and I just made it this past weekend. Why did I wait so long. This pie is perfect.
So glad you enjoyed the pie!
so excellent!!!!
Thanks Vicki!
Had a PB/Chocolate pie at a restaurant in DC and wanted to try and replicate it – this is it!!! Followed the recipe exactly and it is sooooo delicious. Will definitely make again. Thanks!
You’re welcome Phillip – so glad you enjoyed the pie!
This pie is so incredibly yummy. The family loves it and they request it for their birthday dinners all the time. We use a little light whipped cream on the top.thanks for the great recipe!
You’re welcome Debbie!
I have made this peanut pie several time, everyone just love it! Easy to make and the instructions are perfect. I. Almost have the memorized.
So glad to hear the pie is a hit Gladys!
What can use in place heavy cream
Whipping cream would be a comparable swap.
This is one of the only desserts that my boyfriend asks me to make. He’s completely obsessed with it!
Thanks Maddy!
This is my son’s FAVORITE pie!!
So glad to hear that he enjoys the pie Cheryl!
I have made this recipe a ridiculous amount of times and it’s always perfect! This is a family favorite and is made for every holiday and special occasion. I use a pre made chocolate cookie crust…so easy. This pie is so rich and creamy. Thank you for this fam favorite recipe!
So glad to hear that you enjoy the pie as much as we do Kelly!
Sounds delicious, I can’t wait to try it for Easter!
Hope you love the pie Miss Jo!