Peanut Butter Chocolate Pie Recipe

Prepare crust

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish or line with removable bottom if preferred. Place the chocolate sandwich cookies in a food processor and pulse until they are fine crumbs (about 1.5 cups).

Combine the melted butter and granulated sugar with the cookie crumbs in a bowl until evenly moistened and the mixture holds together when pressed. Press the crumb mixture firmly and evenly into the bottom and up the sides of the 9-inch pie dish to form a compact crust (use the bottom of a measuring cup for even pressing).

Bake the crust for 8 minutes to set. Remove from oven and let cool on a rack while you prepare the filling. Reduce oven temperature to 300°F (150°C) if you prefer a gentler set (optional).

Soften cream cheese and combine

In a large mixing bowl, beat the room-temperature cream cheese with an electric mixer on medium speed until smooth and creamy, about 1–2 minutes. Scrape down the bowl as needed.

Add the creamy peanut butter and vanilla extract to the cream cheese and continue mixing until well combined and smooth, about 1 minute.

Sweeten and lighten the filling

With the mixer on low, gradually add the powdered sugar and beat until incorporated and smooth. In a separate chilled bowl, whip the cold heavy whipping cream to medium-stiff peaks using a chilled whisk or beaters (about 2–3 minutes).

Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then gently fold in the remaining whipped cream until the filling is uniform and light. Be careful not to overmix to keep the filling airy.

Spoon or pipe the peanut butter filling into the cooled chocolate crust, smoothing the top with an offset spatula. Tap the pie dish lightly on the counter to release any air pockets. Chill the pie in the refrigerator for at least 2 hours (or up to overnight) to firm the filling before topping with ganache.

Make ganache

Place the semi-sweet chocolate chips in a small heat-proof bowl. In a small saucepan, heat 1/4 cup heavy cream over medium heat until it just begins to simmer and small bubbles form at the edge — do not boil. Pour the hot cream over the chocolate chips and let sit for 1 minute.

Stir the chocolate and cream together until smooth and glossy. Stir in the 1 tablespoon of room-temperature butter until incorporated, which will give the ganache extra shine and smoothness. Let the ganache cool at room temperature for 5–8 minutes until it thickens slightly but is still pourable.

Remove the chilled pie from the refrigerator. Pour the ganache over the center of the peanut butter filling and use a spatula to gently spread it toward the edges, allowing a little to drip over the sides if desired. For a thinner glaze, work more quickly while ganache is warm.

Return the pie to the refrigerator and chill for another 30–45 minutes until the ganache sets.

Before serving, sprinkle the top with mini chocolate chips or chopped peanuts and lightly scatter sea salt flakes over the ganache, if using.

Slice with a hot, clean knife (run under hot water and wipe dry between cuts) for clean slices. Serve chilled. Store leftovers covered in the refrigerator for up to 4 days.