Description
Indulge in the rich and creamy Chocolate Peanut Butter Pie, featuring a crisp chocolate wafer crust, luscious peanut butter cream cheese filling, and a glossy chocolate ganache topping. This decadent dessert is perfect for chocolate and peanut butter lovers and is chilled to perfection for a smooth, melt-in-your-mouth experience.
Ingredients
Scale
Crust
- 1 ½ cups chocolate wafer crumbs (about 36 wafers)
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- Pinch of salt
Peanut Butter Filling
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter (no-stir variety preferred)
- 1 cup powdered sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Chocolate Ganache
- 8 ounces semi-sweet chocolate, finely chopped
- ½ cup heavy cream
- 1 tablespoon light corn syrup (optional, for shine)
Garnishes
- Chopped peanuts
- Chocolate shavings
- Peanut butter cups, halved
Instructions
- Prepare the Crust: In a food processor, pulse chocolate wafers until they reach a sand-like consistency, or crush them in a zip-top bag with a rolling pin. Combine the crumbs with melted butter, granulated sugar, and salt in a bowl, mixing until evenly moistened.
- Shape and Bake the Crust: Press the crumb mixture firmly and evenly into a 9-inch pie plate, covering the bottom and sides. Bake at 350°F (175°C) for 8-10 minutes until fragrant and slightly firm, then let cool completely.
- Chill the Crust: Place the cooled crust in the refrigerator for at least 30 minutes to firm up while you prepare the filling.
- Make the Peanut Butter Filling: Using an electric mixer, beat softened cream cheese until smooth. Add peanut butter and beat until combined. Gradually add powdered sugar on low speed, then add heavy cream and vanilla extract, beating on medium until light and fluffy. Stir in salt.
- Fill the Pie: Remove the crust from the fridge and pour in the peanut butter filling, spreading evenly. Cover with plastic wrap pressed gently on the surface to prevent a skin, and refrigerate for at least 4 hours or overnight to set.
- Prepare the Chocolate Ganache: Finely chop the semi-sweet chocolate and place in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until just simmering. Pour hot cream over the chocolate and let sit for one minute. Stir gently until smooth and glossy. Add corn syrup if using and stir to combine.
- Cool and Pour Ganache: Allow ganache to cool for 10-15 minutes, then pour it over the chilled peanut butter filling, spreading evenly with a spatula.
- Chill the Pie Again: Return the pie to the refrigerator and chill for at least 30 minutes until the ganache is set.
- Garnish: Before serving, decorate the pie with chopped peanuts, chocolate shavings, and halved peanut butter cups for added texture and flavor.
- Serve: Slice the pie using a sharp knife dipped in warm water and wiped clean between cuts for clean wedges. Serve chilled and enjoy!
Notes
- For best results, use no-stir creamy peanut butter to ensure a smooth filling.
- Pressing plastic wrap directly onto the filling prevents a skin from forming.
- If you prefer a sweeter ganache, add the optional light corn syrup for a shiny finish.
- The pie must chill for at least 4 hours to properly set; overnight chilling yields the best texture.
- Use a warm knife and clean between slices for neat servings.
