Creamy Chocolate Peanut Butter Pie Bliss
A silky, rich pie combining classic chocolate and peanut butter flavors in a creamy, airy dessert that’s easy to make and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 10 full sheets)
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 ½ cups heavy whipping cream, cold
- 1 tsp vanilla extract
- 4 oz bittersweet or semisweet chocolate, chopped
- ½ cup heavy cream
- 1 tbsp unsalted butter (optional)
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until mixture resembles wet sand. Press evenly into bottom and sides of a 9-inch pie dish. Bake 8-10 minutes until fragrant and lightly golden. Cool completely.
- In a large bowl, beat softened cream cheese and peanut butter with an electric mixer until smooth, about 2-3 minutes. Add powdered sugar and vanilla extract; mix until combined.
- In a separate chilled bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into peanut butter mixture in three additions, keeping mixture light and airy.
- Spoon peanut butter filling into cooled crust and smooth top. Refrigerate at least 1 hour to set (or freeze 30 minutes for faster setting).
- For ganache, place chopped chocolate in heatproof bowl. Heat heavy cream in saucepan until simmering, then pour over chocolate. Let sit 2 minutes, then stir until smooth and glossy. Stir in butter until incorporated.
- Pour ganache over chilled peanut butter layer, spreading evenly. Refrigerate at least 2 hours or overnight to set and meld flavors.
- Before serving, let pie sit at room temperature 10-15 minutes. Use a sharp knife dipped in hot water and wiped dry for clean slices.
Notes
Press crust firmly with a glass bottom for a sturdy base. Use room-temperature cream cheese and peanut butter for smooth filling. Whip cream to stiff peaks but avoid over-whipping. Let ganache sit on chocolate before stirring to avoid scorching. Chill pie overnight for best slicing. Use a sharp knife dipped in hot water for clean slices.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 400
- Fat: 30
- Carbohydrates: 25
- Protein: 7
Keywords: chocolate peanut butter pie, creamy pie, easy dessert, homemade pie, peanut butter dessert, chocolate ganache, no-bake pie option