Chocolate peanut butter pie pairs a crisp chocolate cookie crust with a silky, no bake peanut butter filling lightened with whipped cream.
The filling needs no eggs or gelatin, only a few minutes of mixing and a long chill. Most of the time is hands off, so you can make it the night before and slice it cold.
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Why This Chocolate Peanut Butter Pie Recipe Works
Crushed chocolate cookies make a crust that bakes crisp in 10 minutes and holds clean slices once chilled. The butter binds the crumbs without making them greasy.
Folding whipped cream into the peanut butter lightens the filling into a mousse like texture. Beating the peanut butter with powdered sugar first gives it body, so the pie sets firmly.
A long chill is the secret to neat slices. Four hours lets the cream firm up and the flavors settle, and shaved chocolate on top adds a bittersweet finish.
Ingredients for Chocolate Peanut Butter Pie
- 24 chocolate sandwich cookies, finely crushed
- 6 tablespoons unsalted butter, melted
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup cold heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup semisweet chocolate chips, shaved or finely chopped, for garnish
Chocolate sandwich cookies. Crush the whole cookies, filling included, in a food processor or a zip top bag until the crumbs look like wet sand.
Butter. Melt it and stir it in until every crumb is damp, which helps the crust hold together when sliced.
Creamy peanut butter. Use a regular creamy style, not natural, since natural peanut butter can leave the filling oily and loose.
Powdered sugar and cream. Sift the sugar to avoid lumps, and whip the cold cream only to soft peaks so it folds in easily.
Chocolate garnish. Shave a chocolate bar with a vegetable peeler or chop the chips for a clean, dark finish.
How to Make Chocolate Peanut Butter Pie
1. Make the crust Heat the oven to 350 degrees F. Stir the cookie crumbs with the melted butter until damp, then press firmly into a 9 inch pie dish and up the sides.
2. Bake and cool Bake the crust 10 minutes, then cool it completely on a rack, about 30 minutes.
3. Mix the peanut butter Beat the peanut butter and powdered sugar together until smooth and thick.
4. Whip the cream In a chilled bowl, whip the cream with the vanilla to soft peaks, about 2 to 3 minutes.
5. Fold and fill Fold a third of the whipped cream into the peanut butter to loosen it, then fold in the rest gently. Spread the filling into the cooled crust.
6. Chill and garnish Refrigerate at least 4 hours until set, then top with shaved chocolate just before serving.
How to Serve Chocolate Peanut Butter Pie
Slice the pie cold and serve it with hot coffee or a glass of cold milk. A scoop of malted milk toffee crunch ice cream adds a frozen contrast, and a drizzle of silky chocolate ganache makes each slice richer. On a dessert table, set it beside dark chocolate mousse and peanut butter cookie bark.
How to Store and Reheat Chocolate Peanut Butter Pie
Refrigerate the pie, covered, for up to 3 days. Whipped cream should not sit out for more than 2 hours, and the pie does not freeze well because the filling turns grainy. Keep the pie cold until just before slicing, and wipe the knife between cuts for clean edges.
Tips and Variations for Chocolate Peanut Butter Pie
Chill the bowl. A cold bowl and cold beaters help the cream whip faster and hold its shape.
Sift the sugar. Sifting keeps the peanut butter mixture smooth and free of lumps.
Press the crust firmly. Use the bottom of a measuring cup to pack the crumbs tightly so slices hold together.
Cool the crust fully. A warm crust melts the filling and makes the pie sag.
Warm the knife. Dip the blade in hot water and wipe it dry before each cut for clean slices.
Flag the allergens. This pie contains peanuts, dairy, and wheat, so label it clearly for guests.
Swap the crust. Graham cracker crumbs work in place of the cookies, with the same amount of butter.
Chill leftovers quickly. Refrigerate within 2 hours, and see Purdue Extension guide to storing leftovers for general storage guidance.
Frequently Asked Questions About Chocolate Peanut Butter Pie
Can I make chocolate peanut butter pie the day before?
Yes. It tastes even better after a night in the refrigerator, and the slices are cleaner once the filling is fully set.
Why is my chocolate peanut butter pie runny?
Warm crust, under whipped cream, or too short a chill are the usual causes. Cool the crust and chill at least 4 hours.
How do I slice chocolate peanut butter pie cleanly?
Chill it fully, dip a sharp knife in hot water, dry it, and wipe it between each cut.
Can I use crunchy peanut butter?
Yes. Crunchy peanut butter adds texture, and the filling still sets the same way.
Can I use a graham cracker crust?
Yes. Use about 1 1/2 cups graham cracker crumbs with 6 tablespoons melted butter, and bake it 8 to 10 minutes.
Chocolate Peanut Butter Pie
Equipment
- 9-inch pie dish
- Electric mixer
- Food processor
- Rubber spatula
Ingredients
Main Ingredients
- 24 chocolate sandwich cookies finely crushed, about 9 ounces
- 6 tbsp unsalted butter melted
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup heavy cream cold
- 1 tsp vanilla extract
- ¼ cup semisweet chocolate chips shaved or finely chopped, for garnish
Instructions
Cooking
- Make crust. Mix the cookie crumbs with the melted butter and press into a 9 inch pie dish.
- Bake. Bake at 350 degrees F for 10 minutes, then cool completely for about 30 minutes.
- Mix. Beat the peanut butter and powdered sugar until smooth.
- Whip and fold. Whip the cream with the vanilla to soft peaks and fold it into the peanut butter in two parts.
- Chill. Spread into the crust, chill at least 4 hours, and top with the chocolate.
