Silky Chocolate Peanut Butter Pie
Indulge in the decadent delight of this Silky Chocolate Peanut Butter Pie, where creamy peanut butter meets rich, glossy chocolate ganache in a perfect marriage of flavors. This no-bake dessert starts with a buttery graham cracker crust, creating a crunchy base for the luscious, whipped peanut butter filling. Topped with a smooth layer of homemade chocolate ganache and optional garnishes like chopped peanuts or mini chocolate chips, this pie strikes the ultimate balance between sweet and salty. With just 25 minutes of prep time and no oven required, it’s an effortless yet impressive dessert that’s ideal for any occasion. Serve it chilled for a velvety-smooth, melt-in-your-mouth experience that will leave everyone craving more!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter
- 2 tablespoons Granulated sugar
- 8 ounces Cream cheese (softened)
- 1 cup Powdered sugar
- 1 cup Creamy peanut butter
- 1.5 cups Heavy cream
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Heavy cream (for ganache)
- 0.25 cup Chopped peanuts (optional for garnish)
- 2 tablespoons Mini chocolate chips (optional for garnish)
Instructions
In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until evenly combined.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Place in the freezer while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Add the peanut butter to the cream cheese mixture and beat until fully incorporated.
In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until evenly combined.
Remove the crust from the freezer and spoon the peanut butter filling into the crust, smoothing the top with a spatula. Place the pie back into the freezer for 30 minutes to firm up.
While the pie is chilling, make the chocolate ganache. Heat 0.5 cup of heavy cream in a small saucepan over medium heat until it just begins to simmer.
Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
Allow the ganache to cool for 5–10 minutes, then pour it over the chilled peanut butter filling, spreading evenly to the edges.
If desired, sprinkle chopped peanuts or mini chocolate chips on top as a garnish.
Refrigerate the pie for at least 2 hours, or until fully set, before slicing and serving.
Serve chilled and enjoy!
Nutrition Facts
Calories |
6792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 513.8 g | 659% | |
| Saturated Fat | 248.2 g | 1241% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 931 mg | 310% | |
| Sodium | 3037 mg | 132% | |
| Total Carbohydrate | 478.2 g | 174% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 318.9 g | ||
| Protein | 107.8 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 590 mg | 45% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2278 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
