Reese's created peanut butter cups in 1928, but this no-bake pie technique wasn't invented until 1967 Pennsylvania.
Chocolate Peanut Butter Pie
Indulge in a slice of bliss with this irresistible chocolate peanut butter pie! Featuring a creamy layer of rich chocolate and a velvety peanut butter filling, this dessert is perfect for satisfying your sweet tooth. Whip it up with simple ingredients and watch it disappear at your next gathering!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(4)
- 8 ounces of softened cream cheese (227 g)
- 1 cup of milk (240 ml)
- 1 cup of whipped cream (240 ml)Cool Whip or homemade
- 1 1/2 cups of whipped cream (360 ml)
🫙Pantry Staples(4)
- 2 ounces of baker's chocolate (56.7 g)
- graham cracker cruststore-bought or homemade
- 1 small box packet of instant vanilla pudding
- 1/2 cup peanut butter (114 g)
👨🍳 Instructions
- 1
Cream together a half cup of peanut butter with eight ounces of softened cream cheese.
- 2
Add one small box packet of instant vanilla pudding and one cup of milk, and whip for a good minute until creamy.
- 3
Fold in one cup of whipped cream.
- 4
Pour the mixture into a graham cracker crust and smooth it out.
- 5
Refrigerate while preparing the ganache.
- 6
In a microwave-safe bowl, add one and a half cups of whipped cream and two ounces of baker's chocolate.
- 7
Microwave and stir in 15-second increments until thick and chocolatey.
- 8
Pour the ganache over the pie and smooth it out.
- 9
Optionally, microwave peanut butter at 10-second intervals until melty for decoration.
💡 Pro Tips
- ✓Ensure cream cheese reaches exactly 65-70°F before creaming with peanut butter to prevent lumpy texture and achieve proper emulsion without overbeating.ingredient65-70°F
- ✓Whip the peanut butter mixture for exactly 60-90 seconds to incorporate air without breaking the emulsion, as overwhipping causes separation and grainy texture.timing60-90 seconds
- ✓Fold whipped cream using only 8-12 gentle strokes in a J-motion to maintain 70% of the air volume and prevent deflation of the mousse-like texture.technique8-12 strokes
- ✓Heat ganache cream to 185°F before adding chocolate to ensure proper cocoa butter crystallization and achieve glossy finish without graininess.technique185°F
- ✓Chill the filled pie for minimum 4 hours before adding ganache so the peanut butter layer firms to support the weight without mixing layers.timing4 hours minimum
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Reese's created peanut butter cups in 1928, but this no-bake pie technique wasn't invented until 1967 Pennsylvania.
Chocolate Peanut Butter Pie
Indulge in a slice of bliss with this irresistible chocolate peanut butter pie! Featuring a creamy layer of rich chocolate and a velvety peanut butter filling, this dessert is perfect for satisfying your sweet tooth. Whip it up with simple ingredients and watch it disappear at your next gathering!
📝 Ingredients
Serves 4🥛Dairy & Eggs(4)
- 8 ounces of softened cream cheese (227 g)
- 1 cup of milk (240 ml)
- 1 cup of whipped cream (240 ml)Cool Whip or homemade
- 1 1/2 cups of whipped cream (360 ml)
🫙Pantry Staples(4)
- 2 ounces of baker's chocolate (56.7 g)
- graham cracker cruststore-bought or homemade
- 1 small box packet of instant vanilla pudding
- 1/2 cup peanut butter (114 g)
👨🍳 Instructions
- 1
Cream together a half cup of peanut butter with eight ounces of softened cream cheese.
- 2
Add one small box packet of instant vanilla pudding and one cup of milk, and whip for a good minute until creamy.
- 3
Fold in one cup of whipped cream.
- 4
Pour the mixture into a graham cracker crust and smooth it out.
- 5
Refrigerate while preparing the ganache.
- 6
In a microwave-safe bowl, add one and a half cups of whipped cream and two ounces of baker's chocolate.
- 7
Microwave and stir in 15-second increments until thick and chocolatey.
- 8
Pour the ganache over the pie and smooth it out.
- 9
Optionally, microwave peanut butter at 10-second intervals until melty for decoration.
💡 Pro Tips
- ✓Ensure cream cheese reaches exactly 65-70°F before creaming with peanut butter to prevent lumpy texture and achieve proper emulsion without overbeating.ingredient65-70°F
- ✓Whip the peanut butter mixture for exactly 60-90 seconds to incorporate air without breaking the emulsion, as overwhipping causes separation and grainy texture.timing60-90 seconds
- ✓Fold whipped cream using only 8-12 gentle strokes in a J-motion to maintain 70% of the air volume and prevent deflation of the mousse-like texture.technique8-12 strokes
- ✓Heat ganache cream to 185°F before adding chocolate to ensure proper cocoa butter crystallization and achieve glossy finish without graininess.technique185°F
- ✓Chill the filled pie for minimum 4 hours before adding ganache so the peanut butter layer firms to support the weight without mixing layers.timing4 hours minimum