Chocolate Peanut Butter Pie Recipe

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) pie pan or line with a removable-bottom tart pan for easier slicing.

Combine 1.5 cups chocolate wafer crumbs and 2 tbs granulated sugar in a medium bowl. Add 6 tbs melted unsalted butter and 1/4 tsp fine salt; stir until mixture resembles wet sand and holds together when pressed.

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 it tightly (about 1/4–1/2 inch thick).

Bake the crust for 8–10 minutes until fragrant and set. Remove from oven and allow to cool completely on a wire rack while you prepare the filling. Reduce oven to 325°F if you prefer to pre-bake at lower temp (not necessary).

Prepare equipment

Chill a mixing bowl and beaters in the freezer for 5–10 minutes (optional) to help whip the cream faster.

In the bowl of a stand mixer (or using a hand mixer), beat 8 oz softened cream cheese on medium speed until smooth and free of lumps, about 1–2 minutes.

Add 1.5 cups room-temperature creamy peanut butter, 3/4 cup sifted powdered sugar, 1 tsp vanilla extract, and 1/4 tsp fine salt to the cream cheese. Beat on low to incorporate, then increase to medium and mix until smooth and homogeneous, scraping the bowl once or twice (about 1–2 minutes).

In a separate chilled bowl, pour 1 cup cold heavy cream. Whip on medium-high speed until soft peaks form (about 2–3 minutes).

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 in two additions until the filling is uniform and airy, taking care not to deflate the cream.

Spoon the peanut butter filling into the cooled crust and smooth the top with an offset spatula or the back of a spoon. Tap the pan gently on the counter to remove air pockets.

Chill the pie in the refrigerator for at least 2 hours (preferably 4 hours) to firm up before adding the ganache. For best results chill overnight.

Place 8 oz chopped semi-sweet chocolate (or chips) in a heatproof bowl.

Heat 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer and small bubbles form around the edge (do not boil). Remove from heat immediately.

Pour the hot cream over the chocolate and let sit undisturbed for 1–2 minutes to soften the chocolate. Add 1 tbs unsalted butter.

Whisk slowly from the center outward until the mixture is glossy and smooth. If there are small unmelted pieces, microwave in 10-second bursts, stirring between, until completely smooth.

Allow the ganache to cool for about 5 minutes so it thickens slightly but remains pourable.

Remove the chilled pie from the refrigerator. Pour the ganache over the center of the peanut butter filling and use an offset spatula to gently spread it to the edges. Let some ganache drip down the sides if desired.

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

Once the ganache is set, optionally pipe or dollop 1/2 cup whipped cream around the edge and sprinkle 2 tbs crushed roasted peanuts over the top. Finish with a light sprinkle of sea salt flakes (about 1/4 tsp) to heighten flavor contrasts.

Slice with a warm, clean knife (dip in hot water and wipe dry between cuts for clean slices). Serve chilled or at cool room temperature. Store covered in the refrigerator for up to 3 days; texture is best within 48 hours.