Chocolate Peanut Butter Pie Recipe

Preheat oven to 350°F (175°C). In a medium bowl combine chocolate wafer crumbs, granulated sugar and a pinch of salt. Stir in melted butter until mixture is evenly moistened and holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch (23 cm) pie pan (or springform pan for easier removal). Use the bottom of a measuring cup to compact the crust.

Bake crust for 8–10 minutes until set. Remove from oven and let cool completely on a wire rack while you make the filling. (You can chill to speed cooling.)

In a large bowl, beat the softened cream cheese with a hand mixer or in a stand mixer on medium speed until smooth and free of lumps, about 1–2 minutes.

Add the smooth peanut butter and beat until fully combined and silky, scraping down the bowl as needed.

With the mixer on low, gradually add the confectioners' sugar so it incorporates without puffing out dust. Add the heavy cream, vanilla extract and fine salt. Increase speed to medium-high and beat until the mixture is lighter and fluffy, about 1–2 minutes. Taste the filling and adjust sweetness if needed (add up to 2–4 more tablespoons powdered sugar if you want milder peanut butter flavor).

Spoon or pipe the filling into the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to remove any air pockets.

Chill the filled pie in the refrigerator for at least 1 hour (2–3 hours is better) to firm the filling before adding the ganache.

Place the chocolate chips in a heatproof bowl. In a small saucepan, heat the 1/2 cup heavy cream over medium heat until it just begins to simmer around the edges (do not boil).

Pour the hot cream over the chocolate and let sit undisturbed for 1–2 minutes to melt the chocolate. Stir gently until smooth and glossy. Stir in the tablespoon of butter, if using, for extra sheen and smoothness. Taste and if the ganache seems too bitter, add a teaspoon of honey or 1–2 teaspoons granulated sugar and stir until dissolved.

Let the ganache cool for 5–8 minutes so it thickens slightly but is still pourable. Pour or spoon the ganache over the chilled peanut butter filling, quickly spreading it to the edges so it sinks slightly into the filling and creates a smooth top.

Return the pie to the refrigerator for at least 30 minutes to set the ganache.

Before serving, sprinkle flaky sea salt if desired and add optional whipped cream, chopped roasted peanuts, and a peanut butter drizzle for garnish. If using melted peanut butter for drizzle, heat the 2 tablespoons gently until pourable and drizzle with a spoon.