If December had a signature dessert for chocolate lovers, it would be this chocolate peanut butter pie: creamy, silky, full of textures, flavors, and layers.
This chocolate peanut butter pie leans into contrast: an easy graham cracker crust, a peanut-butter-forward filling that’s mousse-like instead of heavy, a thin chocolate ganache layer that snaps when sliced, topped with a smooth mountain of whipped cream sprinkled with candied peanuts.
And because it’s fully make-ahead, it doesn’t add to the chaos of holiday cooking. It’s the calm before the storm of your holiday menu – and it’ll vanish just as quickly as the storm arrives.
12 Days of Desserts
Our 12 Days of Desserts is built around the idea of having something ready for every kind of gathering, and this pie fills the “I need a chilled, make-ahead showpiece” slot perfectly. It’s the dessert you pull out when you want something cold, creamy, and undeniably crowd-pleasing. It feels special, serves beautifully, and disappears faster than anything else on the table.
Nothing screams luscious and comforting like a thick chocolate pie, and this one checks all the boxes: staple ingredients and bold, familiar flavors. Adapted from Zoe Bakes, I knew I had to try it the moment I first laid eyes on it. Unlike other pies that use all-butter doughs, this one has a classic graham cracker crust, making it very easy to prepare.
The filling is a creamy mixture of cream cheese and peanut butter, folded with whipped cream for an airy, mousse-like texture. A thin layer of chocolate ganache seals it all, and along with the candied peanuts, adds a lovely crunch to this silky dessert.
This pie does juggle several components, but once you break it down, it’s all fairly manageable. The crust can be made ahead and stored in an airtight container; the filling needs a few hours in the fridge to set; and the candied peanuts can also be prepared in advance and stored separately. Assembling is then just a matter of whipping the cream and shaving the chocolate.
The best thing about this pie is the wow factor. Despite using mostly earthy-colored ingredients – chocolate, peanut butter, and graham crackers – the final result is a feast for the eyes. If you can, make it even more festive with a brightly colored pie plate, like this Staub one I’m using. When it comes to the holidays, I’m anything but subtle.
Step-By-Step Overview
This pie is easier to make if you break it down into parts. Here’s a quick overview for prepping it:
1. Build the Crust
Press the graham cracker crumb mixture evenly into the pie dish. Bake until set, golden, and lightly toasted, then set aside to cool. Brush with a thin layer of chocolate.
2. Prepare the Filling
This filling uses a mix of sweet, creamy, tangy, and acidic ingredients. Start by beating the softened cream cheese until very light and fluffy, then add peanut butter, confectioners’ sugar, sweetened condensed milk, and sour cream. Fold in the melted chocolate and gently incorporate the whipped cream. Once poured into the crust, chill in the fridge until fully set.
3. Make the Candied Peanuts
While the pie chills, you can get started on the candied peanuts. Cook the peanuts along with the sugar and salt over medium-low heat, until the peanuts are toasted and the sugar has melted. Keep stirring until the nuts are caramelized. Then those little ornaments need an hour in the fridge to set.
4. Make the Chocolate Ganache
Like a standard ganache, simmer the heavy cream over medium-low heat and pour it over the chopped chocolate. Let it sit for a minute or so, then whisk until smooth. Allow the ganache to cool slightly before spooning it over the chilled peanut butter filling. Then the pie needs a little more time to chill!
5. Finish Assembling
Chop the candied peanuts into pieces or leave them whole, whatever suits you. Top the pie with the whipped cream and sprinkle with the chocolate shaving and candied peanuts. Then it’s time to devour.
FAQ
Q: Can this pie be made in advance?
A: Yes, it can be made up to two days ahead and stored in the fridge before serving.
Q: Do I have to include the lemon juice in the filling?
A: Yes – don’t skip the lemon! It adds a bit of acid that balances the sweetness and helps the filling set. You can also substitute vinegar if needed.
Q: Can I swap in different chocolate?
A: This recipe uses milk chocolate in the filling and semisweet or bittersweet in the ganache layer. If you find the filling too sweet, you can use dark chocolate instead of milk chocolate. It should work fine, though I haven’t tested it myself.
Q: Should the whipped cream for the topping be sweetened?
A: Because the filling is quite sweet, the whipped cream is left unsweetened. You can add a teaspoon or two of powdered sugar if you prefer, or, if like me you enjoy a slightly tangy taste, a bit of crème fraîche or sour cream balances all the sweetness.
Tips for a Successful Pie
Use room-temperature cream cheese: softened cream cheese is essential for a smooth filling, so make sure to take it out of the fridge a few hours before you start.
Chill between layers: if there’s one thing you can’t rush in this recipe, it’s the chilling time. So patience is an important ingredient here!
Warm your knife under hot water for perfect, clean slices.
You Might Also Like…
Homemade Peanut Butter Twix Bars: buttery shortbread, silky peanut butter caramel, and a snappy chocolate shell. Everything the real thing wishes it were.
Chocolate Tahini Tart: dark chocolate meets nutty tahini in a glossy, grown-up tart that looks far more complicated than it is.
Chocolate Rolls: soft, cloud-like dough spiraled with rich chocolate filling, the kind of bake that disappears the second it hits the table.
Chocolate Pots de Crème: lush, spoon-coating chocolate custards that feel like a chef’s dessert but take almost no effort.
If you make this Chocolate Peanut Butter Pie, let me know how it goes! I love hearing what becomes the unexpected favorite at your table.
See you tomorrow for Dessert 8!
Chocolate Peanut Butter Pie
1
9-inch pie40
minutes5
minutes3
hours15
minutesEquipment:
- Ingredients
- Crust:
12 (185g) whole graham crackers
2 tbsp brown sugar
5 tbsp (60g) unsalted butter, melted
1 tbsp (15g) smooth peanut butter
¼ tsp salt
2 oz (57g) semisweet or bittersweet chocolate chocolate, melted, ( for brushing the finished crust)
- Filling:
8 oz (227g) cream cheese, at room temperature
1 cup (260g) smooth peanut butter
1 cup (120g) confectioners’ sugar
1 14-ounce (396g) can sweetened condensed milk
3 tbsp sour cream (or crème fraîche or Greek yogurt)
1 tsp vanilla
1 tsp freshly squeezed lemon juice
4 oz (113g) milk chocolate, melted and cooled to room temperature
1 cup (240ml) heavy whipping cream, whipped to stiff peaks
- Chocolate Ganache:
½ cup (120ml) heavy whipping cream
4 oz (113g) semisweet or bittersweet chocolate, finely chopped
- Candied Peanuts:
1 cup (128g) salted peanuts
¼ cup (50g) granulated sugar
- Whipped Cream Topping:
1 1/2 cups (350ml) heavy whipping cream
2 tbsp crème fraîche or sour cream
chocolate shavings
Directions
Graham Cracker Crust: Preheat the oven to 350°F/ 175°C.
Using a blender or food processor, grind the graham crackers with the brown sugar, melted butter, peanut butter, and salt until the mixture is uniform and holds together when squeezed. Press it evenly into a 9-inch pie dish.
Bake for 15 minutes, until the crust is set, golden, and toasted. Let it cool.
Brush the melted chocolate over the cooled crust and pop it in the fridge for about 10 minutes to let the chocolate set.
Filling: add the cream cheese to a large bowl, and using a stand mixer, beat on medium speed until light and fluffy. Add the peanut butter and confectioners’ sugar, mixing on low for about a minute. Blend in the sweetened condensed milk, sour cream, vanilla, and lemon juice until smooth. Stir in the melted milk chocolate until evenly incorporated.
Fold in half of the whipped cream to lighten the mixture, then fold in the remaining cream until fully combined.
Pour the filling into the chilled crust and refrigerate uncovered for about at least an hour.
Chocolate Ganache: heat the heavy cream in a small saucepan over low heat until it just begins to simmer. Add the chopped chocolate to a heatproof bowl. Remove cream from heat and pour over the chopped chocolate and let it sit for a minute. Whisk until smooth, let it cool slightly, then spoon over the chilled peanut butter filling.
Return the pie to the fridge for another hour to set.
Candied Peanuts: in a large skillet, combine the peanuts, sugar, and salt. Cook over medium-low heat, stirring constantly, until the sugar melts and the peanuts start to toast. Reduce the heat slightly and continue cooking until the peanuts are lightly caramelized; a little smoke is normal as they darken.
Spread the nuts onto a silicone baking mat to cool. Once cooled, chop into small pieces or leave whole.
Assembly: after the pie has chilled thoroughly (at least 2 hours or overnight). Whip the heavy cream first to medium to stiff peaks, then gently fold in the crème fraîche or sour cream. Taste as you go and fold in more if you want extra tang. Top pie with the whipped cream, chocolate shaving, and candied peanuts. Serve.
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