Chocolate Peanut Butter Pie

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Chocolate Peanut Butter is creamy, decadent and is so easy to make! It comes together in 20 minutes and includes a gluten-free option!

Prep Time20

Cook Time0

Chilling time4

Total Time4 20

Course: Sweets

Cuisine: American

Servings: servings

Calories: 511kcal

Author: Marcie

1 1/2 cups chocolate graham cracker crumbs about 12-14 chocolate graham cracker sheets
6 tablespoons butter melted
8 ounces cream cheese softened
1 cup creamy peanut butter
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream
1/2 batch chocolate ganache for topping; optional
1/2 cup chopped peanuts for topping; optional

Process the graham crackers or cookies in a food processor until fairly fine and place in a bowl. Add the melted butter and stir until the crumbs are well coated with the butter and the mixture holds together.
1 1/2 cups chocolate graham cracker crumbs, 6 tablespoons butter
Pour the crumbs in a 9" pie plate and press evenly along the bottom and up the sides. Place the crust in the freezer while you prepare the filling.
Place the softened cream cheese in a large bowl. Beat at medium speed until smooth and creamy, about 2-3 minutes. Add the peanut butter, sugar and vanilla and beat until incorporated. If using natural peanut butter, it will appear oily, but it will come together once the whipped cream is added!
8 ounces cream cheese, 1 cup creamy peanut butter, 3/4 cup powdered sugar, 1 teaspoon vanilla extract
In a medium bowl, beat 1 cup of heavy cream until medium peaks just begin to form. Pour the cream into the peanut butter mixture and beat until combined and the mixture is smooth. It's important not to over beat the mixture as the cream can turn into butter.
1 cup heavy cream
Pour the filling into the chilled pie crust and spread evenly. Chill for 3-4 hours or overnight until set.
If using ganache, prepare it and pour it over the pie the day you plan to serve it. Top it with the chopped peanuts and chill until the ganache is set, about 30-40 minutes. Slice, serve and enjoy!
1/2 batch chocolate ganache, 1/2 cup chopped peanuts

Pro tip: It’s essential that the cream cheese is softened to room temperature before beating to get a creamy, smooth filling.
The filling will appear greasy once the peanut butter is beaten with the cream cheese, but once the whipped cream is beaten into it, the filling is perfectly smooth and creamy.
I highly recommend using homemade as it gives the pie a much fresher flavor. If you use store bought whipped topping, you'll need 2 cups.
This recipe works perfectly with chocolate graham crackers, but I also love using Simple Mills chocolate brownie sweet thins to make gluten-free peanut butter pie (you'll need a package and a half)I prefer to use natural peanut butter in this recipe as the ingredients are simply peanuts and salt.
Store chocolate peanut butter pie in the refrigerator for 3-5 days.