Chocolate Peanut Butter Pie Recipe

Prepare and bake crust

Preheat the oven to 350°F (175°C). In a medium bowl combine graham cracker crumbs (or chocolate cookie crumbs), cocoa powder (if using), granulated sugar and salt. Pour in melted butter and stir until all crumbs are evenly moistened and mixture holds together when pressed. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch (23 cm) springform pan or pie dish (use a flat-bottomed measuring cup to compact). Bake for 8–10 minutes until set and fragrant. Remove from oven and cool completely on a wire rack. If you prefer a no-bake crust, press into the pan and chill for at least 1 hour instead of baking.

Bloom gelatin (optional)

If using gelatin for extra stability, sprinkle 1 tsp gelatin over 2 tablespoons cold water in a small bowl and let sit 5 minutes to bloom. Warm gently (10–15 seconds) in the microwave or over a double boiler until liquid and set aside to cool slightly but stay pourable.

Make peanut butter base

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), beat the room-temperature cream cheese until smooth and creamy, about 1–2 minutes. Add the peanut butter, powdered sugar and vanilla extract and beat on medium until fully incorporated and smooth, scraping the bowl once or twice, about 1–2 minutes more. If using bloomed gelatin, drizzle it in slowly while mixing to incorporate.

Whip cream

In a chilled mixing bowl with the whisk attachment (or using a hand mixer), whip the cold heavy cream until soft peaks form. Take care not to overbeat; you want light, billowy peaks.

Fold mousse

Fold one-third of the whipped cream into the peanut butter mixture to loosen it, using a rubber spatula. Gently fold in the remaining whipped cream until homogeneous and airy with no streaks. Do not overmix or deflate the cream.

Assemble mousse layer

Spoon or pipe the mousse into the cooled crust and smooth the top with an offset spatula. Chill in the refrigerator while you prepare the ganache, at least 20–30 minutes (longer if you used gelatin—chill until set).

Chop chocolate

Place the finely chopped bittersweet chocolate in a heatproof bowl so it's ready when the cream is hot.

Heat cream

In a small saucepan, bring the heavy cream just to a simmer over medium heat (do not boil). Remove from heat immediately when edges bubble.

Make ganache

Pour the hot cream over the chopped chocolate and let sit undisturbed for 2–3 minutes to soften the chocolate. Add the corn syrup (or honey) and stir gently from the center outward with a spatula until smooth and glossy. If using, stir in the tablespoon of room-temperature butter for extra sheen. If the ganache seems too thick, warm it gently over a bain-marie and stir until pourable but slightly cooled.

Top pie with ganache

Remove the chilled pie from refrigerator. Pour the ganache over the mousse, starting in the center and letting it spread to the edges; use an offset spatula to smooth and encourage a slight drip over the edges if desired. Tap the pan gently on the counter to remove air bubbles and level the surface. Chill for at least 30 minutes to allow the ganache to set (longer for cleaner slices).

Finish and serve

Just before serving, sprinkle chopped peanuts, chocolate shavings and sea salt flakes on top. If you used a springform pan, release the ring carefully. For neat slices, run a hot knife (dip in hot water and wipe dry) between cuts. Serve chilled. Pie keeps covered in the refrigerator for up to 3 days; if left longer, the crust may soften.