This peanut butter pie with chocolate ganache is creamy, chocolatey, and perfectly rich. The crust is made from chocolate graham crackers and gets a layer of melted chocolate before the filling even goes in. The peanut butter layer is smooth and dense in that just-one-more-bite kind of way, and there’s a secret ingredient that keeps it from turning into a total sugar bomb.
Once the whole thing is chilled, warm ganache gets poured over the top and down the sides like a shell. It’s over-the-top in the best way, and no one ever leaves a slice behind.
Chocolate and peanut butter together is one of my great loves — I’m old enough to remember the old commercials where a Hershey’s chocolate bar collided with a jar of peanut butter and voila, Reese’s Peanut Butter Cups were born! That’s why I added Reese’s to my Peanut Butter Pound Cake!
This pie is my version of that collision, with a creamy peanut butter filling, chocolate crust, and chocolate glaze topping. This no-bake chocolate peanut butter pie hits all the notes of flavor in a dessert!
Testing chocolate peanut butter pie
- We tested the crust with Oreo cookies but found that the texture is better with chocolate graham crackers.
- We tried this pie with natural peanut butter, but the pie doesn’t hold its shape well with natural peanut butter. Our preference is for Jif Creamy Peanut Butter.
I hope you make this recipe. I think you’ll love it!
P.S. Don’t miss our other delicious peanut butter favorites, like our Easy Peanut Butter Snack Cake, a favorite of my grandkids after school. Our delicious chocolate peanut butter chip cookies are another version of this perfect combo.
Ingredient notes
This pie uses standard ingredients, but there are a few things for you to know.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Cream cheese: If you’ve made any of my recipes using cream cheese, you know I only use Philadelphia Cream Cheese and the regular version, never the low-fat. Generic versions of cream cheese do not have the same flavor or texture, and baked goods do not turn out as well when using generic cream cheese.
Whipping cream: It’s important to use heavy whipping cream as regular whipping cream won’t give you the same luscious texture. And for the love of Pete, do not get a can of whipped cream and try to use that.
Chocolate: For this recipe, you need to use baking chocolate (not the fake melting chocolate). Don’t use chocolate chips as they won’t melt or blend as well. I like Ghirardelli chocolate, but Baker’s will work fine too.
Lemon juice: That little teaspoon of fresh lemon juice makes a world of difference in this pie. I can’t even tell you how, because you can’t taste it at all. I just know the pie does not taste as good without it. The tiny bit of acid seems to cut the overall sweetness just enough. I implore you not to skip it.
How to make peanut butter pie with chocolate ganache
I’ll be honest with you, making this chocolate peanut butter pie with chocolate ganache requires a time commitment. I make it the day before I plan to serve it, so that I don’t feel rushed or run out of time to chill the pie properly.
- Make the crust and bake for 10-15 minutes. Allow to cool completely. Place in the freezer for at least one hour.
- Spread melted chocolate over the cooled crust.
- Make whipped cream and set it aside in the refrigerator.
- Mix creamy peanut butter and cream cheese, then add the whipped cream.
- Refrigerate the pie for at least two hours.
- Top the chilled pie with chocolate ganache.
- Refrigerate for another two hours.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Chocolate Peanut Butter Pie
Equipment
Ingredients
- 2 cups chocolate graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 4 ounces semi-sweet chocolate, chopped
- 1 ¾ cup heavy cream plus 2 tablespoons, divided
- 8 ounces cream cheese
- 1 cup creamy peanut butter
- 1 cup confectioner’s sugar
- 1 teaspoon vanilla extract
- 1 teaspoon freshly squeezed lemon juice
- 6 ounces semi-sweet chocolate, chopped
Instructions
Make the crust – can be made several days in advance
- Spray the sides and bottom of a 9-inch springform pan lightly with non-stick baking spray and line the bottom with parchment paper. Preheat the oven to 375 degrees F.
- Combine 2 cups chocolate graham cracker crumbs and 6 tablespoons unsalted butter, melted in a small bowl and stir until well blended. Press crumb mixture firmly into a 9-inch springform pan. Bake the crust for 15 minutes, then remove from the oven and allow the crust to cool completely before filling.
Chocolate layer
- Using a double-boiler, slowly melt 4 ounces semi-sweet chocolate, chopped. If you don't have a double boiler, you can fill a pot about 1/3 with water. Set the pot over high heat and place a heavy, glass or metal bowl over the top of the pot. Bring the water to a boil, then add the chocolate and turn the heat down so the water just simmers. Stir frequently until the chocolate is completely melted. Remove from the heat and immediately stir in 2 tablespoons heavy cream. Spread the melted chocolate over the cooled cookie crust.
Make the peanut butter filling
- Pour one cup of the heavy cream into a bowl or stand mixer and whip until stiff peaks form. Stick the whipped cream in the fridge until the filling is ready.
- In a large bowl or stand mixer bowl, add 8 ounces cream cheese and beat on medium-high until fluffy with no discernible lumps. Add 1 cup creamy peanut butter and and mix until creamy and blended. Reduce speed to low and gradually 1 cup confectioner’s sugar, 1 teaspoon vanilla extract and 1 teaspoon freshly squeezed lemon juice.
- Increase speed to medium and beat until filling is creamy and smooth. Using a spatula, fold in the chilled whipped cream about a quarter cup at a time.
Assemble the pie and chill
- Pour filling over the prepared crust and refrigerate for two hours or until the pie is set.
Make the chocolate ganache
- Place 6 ounces semi-sweet chocolate, chopped in a large heat-proof glass or metal bowl. Heat the remaining 3/4 cup heavy cream in a saucepan until just beginning to simmer. Do not allow the cream to boil. As soon as the cream begins to simmer (you'll see little bubbles forming around the perimeter of the pot), remove it from the heat and pour it over the chopped chocolate. Allow the warm cream and chocolate to sit for a couple of minutes, then stir with a spatula (don't use a whisk) until it's smooth and creamy.
- Remove the chilled and set pie from the refrigerator and remove the springform pan. To remove the springform pan, run a knife around the edges of the pan to help loosen and remove the sides. Use an offset spatula to gently loosen the pie from the bottom of the pan, and then remove the parchment paper and place the pie on a platter or a wire rack.
- Tear strips of parchment paper and line the platter around the edges of the pie, as you would when frosting a cake. This is to catch extra ganache.
- Pour and spread the chocolate ganache over the pie, covering the top and sides.
- Refrigerate another 2 hours or until the chocolate ganache is set.
Notes
- For best results when slicing this pie, use a hot, wet knife.
- You can make the crust up to two weeks in advance and store it in the freezer.
- You can also make the peanut butter filling 1-2 days ahead to save time.
- This pie freezes well. Before freezing, allow the pie to chill properly so the filling and ganache are set. To freeze, place the whole pie on a baking sheet overnight in the freezer. The next day, wrap the frozen pie tightly in parchment or wax paper, followed by plastic wrap, then a layer of tin foil. Store the pie in the freezer for up to three months.
Nutrition
Questions and tips
- You can make the crust up to two weeks in advance and store it in the freezer.
- When serving this pie, use a hot, wet knife to get cleaner slices.
This Easy Chocolate Peanut Butter Pie is actually better if you make it a couple of days ahead since it requires time chilling in the refrigerator. You can make the pie up to 3 days ahead if needed.
You can freeze this whole pie once it’s put together. First, be sure the pie has chilled and the filling and ganache are set. To freeze, place the whole pie on a baking sheet overnight in the freezer. The next day, wrap the frozen pie tightly in parchment or wax paper, followed by plastic wrap, then a layer of tin foil. Store the pie in the freezer for up to three months.
Allow the frozen pie to thaw 30 minutes before serving.
Recipe adapted from Jennifer Perillo’s Creamy Peanut Butter Pie and Emeril Lagasse’s Chocolate Covered Peanut Butter Pie.
Hey Rebecca,
Joan made the pie this past weekend at the lake. We took a cute picture with all of us and a slice of the pie. Really sweet story! Hope you are doing well!
This is absolutely beautiful, Rebecca…Glad all of you foodies have figured out what really matters in this short life that we live! Can’t wait to make the pie for my high school friends at the lake this weekend!
Thanks, Joanie! Enjoy, love you.
Stunningly, beautifully worded…
Shamefully, I admit that I glanced something about this on Friday but, in all my whining about 4 weeks away from home, I didn’t digest what happened. Thanks for putting it in prospective.
There will be prayers & pie today 🙂
OOOH! I meant “perspective”
Thanks, Shawn. A sad, wakeup call for all of us to appreciate each day more.