Name: Chocolate Peanut Butter Pie
Prep time: 20 min
Cook time: 10 min
Total time: 3 h
Cuisine: American
Ingredients: 24 chocolate sandwich cookies, crushed; 6 tablespoons melted butter; 1 cup creamy peanut butter; 8 oz cream cheese, softened; 1 cup powdered sugar; 1 teaspoon vanilla extract; 1 1/2 cups heavy whipping cream, chilled; 1 cup semi-sweet chocolate chips; 1/2 cup heavy cream (for ganache topping)

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A silky and creamy chocolate peanut butter pie with a crunchy cookie crust that delivers everything I crave in a decadent dessert. It’s rich, indulgent, and incredibly easy to whip up. If I’m looking to impress guests or treat myself to something special, this pie never disappoints.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

24 chocolate sandwich cookies, crushed

6 tablespoons melted butter

1 cup creamy peanut butter

8 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 ½ cups heavy whipping cream, chilled

1 cup semi-sweet chocolate chips

½ cup heavy cream (for ganache topping)

Directions

I preheat the oven to 350°F (175°C).

In a medium bowl, I mix the crushed cookies with melted butter until evenly coated. Then I press the mixture firmly into the bottom and sides of a 9-inch pie dish to form the crust. I bake it for 8–10 minutes and let it cool completely.

In a large mixing bowl, I beat together the peanut butter, cream cheese, powdered sugar, and vanilla until the mixture is smooth and creamy.

In a separate bowl, I whip the chilled heavy cream until stiff peaks form. Then I gently fold it into the peanut butter mixture until fully combined.

I spread the filling evenly into the cooled crust and refrigerate it for at least 2 hours, or until firm.

For the ganache topping, I heat ½ cup heavy cream until it just starts to simmer. I pour it over the chocolate chips, let it sit for 2 minutes, then stir until smooth.

I pour the ganache over the chilled pie and spread it evenly. Then I chill the pie for at least 1 more hour before slicing and serving.

Servings and timing

This pie makes 10 generous slices. It takes about 20 minutes to prepare, 10 minutes to bake the crust, and at least 2 to 3 hours for chilling. Altogether, I allow about 3 hours total from start to finish.

Variations

I sometimes swap the chocolate cookie crust for a graham cracker or Oreo crust for a different flavor base. If I want to mix things up, I’ll add chopped peanuts on top of the ganache for a crunchy finish or swirl in some caramel sauce. Using dark chocolate chips instead of semi-sweet also gives the pie a richer, more intense chocolate flavor.

Storage/Reheating

I store this pie in the refrigerator, covered, for up to 5 days. It keeps its texture beautifully. For longer storage, I freeze individual slices and let them thaw in the fridge before serving. I don’t recommend microwaving it, as that affects the texture of both the filling and ganache.

FAQs

How can I make this pie ahead of time?

I often make it a day in advance. It holds up well overnight and even improves in texture as it chills longer.

Can I use natural peanut butter?

I prefer using creamy, no-stir peanut butter for a smoother texture. Natural peanut butter can separate and may affect the consistency.

What if I don’t have a food processor for the crust?

I place the cookies in a zip-top bag and crush them with a rolling pin. It works just as well.

Is there a dairy-free version?

I can use dairy-free cream cheese, coconut cream instead of heavy cream, and dairy-free chocolate to create a non-dairy version.

Can I use a store-bought crust?

Yes, if I’m short on time, a pre-made chocolate cookie crust works fine.

Conclusion

This chocolate peanut butter pie has become one of my go-to desserts for its incredible flavor and ease of preparation. It’s rich, creamy, and perfect for any occasion—whether I’m hosting a dinner party or just indulging in a sweet craving. I always find myself going back for seconds.

Recipe:

Chocolate Peanut Butter Pie

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Author: Cheryl
Total Time: 3 hours
Yield: 10 slices
Diet: Vegetarian

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Description

A rich and creamy no-bake chocolate peanut butter pie with a crunchy cookie crust, fluffy peanut butter filling, and luscious chocolate ganache topping—perfect for impressing guests or satisfying your sweet cravings.

Instructions

Preheat the oven to 350°F (175°C).
Mix crushed cookies with melted butter in a medium bowl until well combined.
Press the mixture into the bottom and sides of a 9-inch pie dish to form the crust.
Bake the crust for 8–10 minutes and let it cool completely.
In a large mixing bowl, beat peanut butter, cream cheese, powdered sugar, and vanilla until smooth.
In a separate bowl, whip the chilled heavy cream until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
Spread the filling evenly into the cooled crust and refrigerate for at least 2 hours until firm.
To make the ganache, heat ½ cup heavy cream until it begins to simmer.
Pour the hot cream over chocolate chips, let sit for 2 minutes, then stir until smooth.
Spread ganache evenly over the chilled pie.
Chill for at least 1 more hour before slicing and serving.