This chocolate peanut butter pie recipe is oh-so delicious. With a graham cracker crust, a smooth peanut butter filling made with cream cheese, a layer of chocolate ganache, and a whipped cream and candied peanut topping, this dessert is deluxe and irresistible. Be sure to chill your chocolate peanut butter pie for two hours or overnight before serving. If you’d like these into cute little mini pies, here’s a version I created for the Cooking Channel.
I typically like to mix up the flavors and styles of the desserts I make on my website, so it is super unusual for me to make two peanut butter and chocolate treats in a row. But, I just loved the Peanut Butter Cup Meringues I recently made and it set off a craving for this pie. Maybe it is the comfort food aspect as we enter into fall and the chilly weather has me hunkering for something rich, smooth and satisfying.
You can watch me make this luscious pie in my instagram video and the recipe follows.
Do you have pie questions or need to troubleshoot your recipe? Check out my guide on how to make pie crust.
Below are affiliate links to the equipment I used to make my chocolate peanut butter pie.
- 12 (185g) whole graham crackers
- 2 tbsp brown sugar
- 5 tbsp (71g) unsalted butter, melted
- pinch salt
- 2 oz (57g) milk chocolate melted, for painting on the finished crust
- 8 oz (227g) cream cheese softened
- 1 cup (260g) smooth or chunky peanut butter
- 1 cup (120g) confectioners’ sugar
- 1 14-ounce (396g) can sweetened condensed milk
- 3 tbsp sour cream creme fraiche or Greek yogurt will also work
- 1 tsp vanilla extract
- 1 tsp freshly squeezed lemon juice*
- 4 oz (113g) milk chocolate melted and cooled to room temperature
- 1 cup (240ml) heavy whipping cream whipped to stiff peaks
- ½ cup (120ml) heavy whipping cream
- 4 oz (113g) semisweet or bittersweet chocolate finely chopped
- 1 cup (128g) salted peanuts
- ¼ cup (50g) sugar
Whipped Cream Topping
- 1 1/2 cups (350ml) heavy whipping cream whipped to stiff peaks for top of pie**
Graham Cracker Crust
- Preheat oven to 350°F. Grind the graham crackers, brown sugar, butter and salt together until it is uniform and sticks together when squeezed. Dump it into a 9-Inch Pie Dish and press the crust into an even crust. Bake for 15 minutes, until set and toasted. Allow to cool.
- Paint with the melted milk chocolate. Chill the crust to set the chocolate for about 10 minutes.
- Beat the cream cheese in a stand mixer on medium speed using the paddle attachment, until it is light and fluffy. Add the peanut butter and confectioners’ sugar; continue beating on low speed for about 1 minute. Add the condensed milk, sour cream, vanilla and lemon juice, mix until smooth. Add the melted and cooled milk chocolate and mix until evenly distributed. Fold in half the whipped cream to lighten the batter, and then fold in the remaining cream until it is evenly distributed.
- Pour into the chilled crust. Place the pie into the refrigerator to chill uncovered for about an hour.
- In a small sauce pot heat the heavy cream on low to a gentle simmer. Turn off the heat and add the chopped chocolate, swirl together gently and then let it sit for one minute. Gently whisk until smooth. Allow to cool slightly, spoon the ganache over the chilled peanut butter filling. Return the pies to the refrigerator to chill for another hour.
- In a large skillet mix together the raw peanuts, sugar and salt. Cook over medium-low heat until the sugar begins to melt and the nuts start to toast slightly, stirring constantly. Once the sugar starts to melt, turn the heat to low and cook until the nuts are lightly caramelized. The mixture may smoke a little, as they get darker.
- Pour the nuts onto a Silicone Baking Mat to cool. Once they are cool, you can chop them into small pieces or leave them whole.
- Once the pie is thoroughly chilled (about 2 hours or overnight) top with the whipped cream and candied peanuts.