Looking for a hassle-free, scrumptious dessert? Chocolate Peanut Butter Pie is just for you! With minimal baking time and pantry ingredients, you can create a creamy, velvety peanut butter pie. Chocolate graham crackers and butter combine to make the perfect crust for the fluffy cream cheese and peanut butter filling. Top it all off with additional whipped cream and chopped peanut butter cups and dig in!
What You Need to Make Chocolate Peanut Butter Pie
First off, this pie is so appealing because you most likely have most of the ingredients on hand! Even if you don’t, you won’t have an extravagant grocery list to gather what you need to whip up this Chocolate Peanut Butter Pie. Here is what you need:
- Chocolate graham crackers (or chocolate sandwich cookies)
- Butter
- Peanut butter
- Cream cheese
- Heavy cream
- Powdered sugar
- Chocolate peanut butter cups for garnish
Let’s Talk Peanut Butter
Secondly, if you’re anything like me, you most likely have a couple jars of peanut butter stashed in your cupboards – what a great way to help use them up! That’s partly how this recipe came to be: I realized I had a problem when I found four jars of PB in mine…
When making this recipe, I highly recommend that you use a creamy peanut butter. The reason being: you want a super duper creamy filling! If you’re dead-set on using crunchy peanut butter, you can give it a try, but you will have peanut speckles in your filling.
Are you Team Skippy or Team Jif for your peanut butter of choice? Comment below and tell me! 🙂
How to Make the Chocolate Crust
Thirdly, the other main thing you’re going to notice about this pie (besides the creamy, peanut butter filling, is the chocolate crust! I love to use finely crushed chocolate graham crackers becuase they are just the right amount of sweetness and chocolatey goodness. If you don’t have chocolate graham crackers on hand, you can also use finely crushed chocolate sandwich cookies, such as Oreos! Keep in mind that they tend to be a litte more sweet, so they will definitely add more decadence to this pie!
Looking for tips on crushing your chocolate graham crackers? I got you! There’s a couple ways to go about it:
- Put all chocolate graham crackers in a large, sealable plastic bag with the air pushed out of it. Use a rolling pin or something sturdy to crush the graham crackers.
- Use a food processor! Pulse until they are perfectly crumbly.
Tips for Making Chocolate Peanut Butter Pie
Finally, when it comes to actually making this decadent pie, you’ll be surprised by how easily it comes together! Here are some of my tips for when you are whipping together this Chocolate Peanut Butter Pie:
- Make sure the crust is completely cooled before you pour the filling into it. Otherwise, the heat will melt your filling!
- Refrigerate for at least a couple hours before serving so that you have clean slices and a set filling.
- I like to wait until just before serving to add on the whipped cream topping and chopped peanut butter cups for garnish. Otherwise, the whipped cream can “deflate” when sitting in the refrigerator.
We couldn’t get enough of this Chocolate Peanut Butter Pie. In fact, it quickly became our go-to midnight snack! You could catch us hiding behind the refrigerator door, fork in hand and snacking away on this beauty. Whether you’re serving it for a crowd, family gathering or just to have a peanut butter pie on hand, it’s pretty irresistible!
Looking for other dessert ideas? Look here!
PS: I snagged this fun, ruffled pie dish from Crate & Barrel and am in love!
Chocolate Peanut Butter Pie
(6 votes, average: 5.00 out of 5)
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- Total Time: 2 hours, 35 minutes
- Yield: 8 servings 1x
Description
Looking for a hassle-free, scrumptious dessert? Chocolate Peanut Butter Pie is just for you! With minimal baking time and pantry ingredients, you can create a creamy, velvety peanut butter pie. Chocolate graham crackers and butter combine to make the perfect crust for the fluffy cream cheese and peanut butter filling. Top it all off with additional whipped cream and chopped peanut butter cups and dig in!
Ingredients
For the crust:
- 1 1/2 cups chocolate graham crackers, finely crushed
- 6 tablespoons melted butter
For the filling:
- 1 cup heavy cream
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
For the topping:
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- Chocolate peanut butter cups, roughly chopped for garnish
Instructions
For the crust:
- Preheat your oven to 350 degrees. In a small bowl, combine the crushed chocolate graham crackers with the butter. Pour into your 9-inch pie dish and use a measuring cup or glass to gently, but firmly press the crust into the bottom and sides of the pie dish. You want an even crust on all sides and on the bottom of the pie dish.
- Bake for 5 minutes. Remove from the oven and allow to cool completely before adding in your filling.
For the filling:
- In the bowl of an electric mixer fitted with the whisk attachment, whisk the heavy cream on medium speed until stiff peaks form, about 3-5 minutes. Gently transfer the whipped cream to a separate bowl for later use.
- Switch to the paddle attachment, and, in the same bowl that you whipped the cream in, beat together the peanut butter and cream cheese on medium speed until light and fluffy, about a minute. Add in the powdered sugar and mix to combine completely.
- Using a rubber spatula, gently fold the whipped cream back into the peanut butter filling until creamy and combined. Pour the filling into the cooled crust and smooth out to an even layer. Refrigerate for at least a couple hours before serving, or 24 hours in advance.
For the topping:
- In the bowl of an electric mixer fitted with the whisk attachment, whisk together the heavy cream and powdered sugar on medium speed until stiff peaks form, about 3-5 minutes.
- Gently top the peanut butter pie with the whipped cream and chopped peanut butter cups. Enjoy!
Notes
- If you don’t have chocolate graham crackers, you can use regular graham crackers or chocolate sandwich cookies.
- Creamy peanut butter is recommended for this recipe.
- Waiting to top the pie with the whipped cream topping until right before serving helps keep the whipped cream from “deflating” in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 5 minutes baking + 2 hours refrigeration
Share the love!
If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂
Thanks for following and cooking along with me!
Hi, I’m KJ!
Here you’ll find simple, delicious recipes for the home cook. I strive to make wholesome meals with easy-to-find ingredients that you feel comfortable making in your own kitchen—but I won’t shy away from a few indulgences! (I see you: butter, bacon, cookies!)
