Chocolate Peanut Butter Pie Recipe

1. Prepare crust

Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) pie pan or springform pan. In a medium bowl combine 1 1/2 cups chocolate wafer crumbs, 2 tablespoons cocoa powder, 2 tablespoons granulated sugar, and 1/4 teaspoon salt. Stir to combine.

2. Pour 6 tablespoons melted butter over crumbs and mix with a fork until the texture resembles wet sand and holds together when pressed. If too dry, add up to 1 tablespoon more melted butter.

3. Press the crumb mixture evenly into the bottom and up the sides of the prepared 9-inch pie pan, using the bottom of a measuring cup to compact the crust firmly and evenly.

4. Bake crust for 8–10 minutes until set and fragrant. Remove from oven and let cool completely on a wire rack while preparing the filling. (For a no-bake variation: chill crust in refrigerator for at least 30 minutes instead of baking.)

5. Make filling

In a large mixing bowl, beat 8 ounces softened cream cheese with an electric mixer on medium speed until smooth and lump-free, about 1–2 minutes.

6. Add 1 1/2 cups creamy peanut butter, 1 cup powdered sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla extract to the cream cheese. Beat on low to combine, then increase speed to medium and beat until the mixture is smooth and homogenous, scraping the bowl as needed.

7. With the mixer running on low, slowly pour in 1/2 cup heavy cream and continue to beat until the filling is light, airy, and slightly fluffy (about 1–2 minutes). The filling should be spreadable but hold its shape.

8. Spoon the peanut butter filling into the cooled chocolate crust and smooth the top with an offset spatula or the back of a spoon. Chill the pie in the refrigerator while you prepare the ganache, at least 30 minutes to firm up (longer is fine).

9. Prepare ganache

Place 8 ounces chopped semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat 3/4 cup heavy cream just to a simmer (small bubbles at the edge), then remove from heat. Pour hot cream over the chocolate and let sit undisturbed for 1–2 minutes to soften the chocolate.

10. Add 1 tablespoon butter and 1 teaspoon light corn syrup (if using). Gently whisk from the center outward until the mixture is completely smooth and glossy. If necessary, microwave in 10–15 second bursts, stirring between, until fully melted and smooth.

11. Let the ganache cool 5–10 minutes until slightly thickened but still pourable. Carefully pour the ganache over the chilled peanut butter filling, starting in the center and working to the edges so it spreads evenly. Tilt the pan to help the ganache coat the top and create a smooth finish.

12. Return the pie to the refrigerator and chill at least 1 hour, until the ganache is set and the filling is firm. For best slicing, chill 2–4 hours or overnight.

13. Whip cream

In a chilled medium bowl, combine 3/4 cup cold heavy cream, 1 1/2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract. Whip with an electric mixer on medium-high speed until soft to medium peaks form (do not overwhip).

14. Pipe or dollop whipped cream around the edge of the pie or in the center as desired just before serving.

15. Sprinkle 2 tablespoons chopped roasted peanuts and 2 tablespoons chocolate shavings or extra cookie crumbs over the top of the ganache or on the whipped cream. Optionally add a light sprinkle of flaky sea salt to balance the sweetness.

16. Slice the pie with a sharp knife wiped clean between cuts for neat slices. Serve chilled. Store leftover pie covered in the refrigerator for up to 3–4 days.