Posted by on Apr 13, 2009 in | 21 Comments

If you like chocolate and peanut butter, this pie is for you.

A simple chocolate cookie crust is filled with a rich peanut butter mousse.  The mousse is a blend of cream cheese, crunchy peanut butter, sugar and vanilla, mixed until smooth then lightened with whipped cream.  It is covered with a thick layer of ganache and garnished with a halo of chopped chocolate and golden peanuts.  Pure heaven.

Chocolate Peanut Butter Pie
Recipe adapted from Food & Wine
Serves 8-10

Chocolate Crust

1/2 stick unsalted butter, cut into tablespoons
8 ounces chocolate wafer cookies, finely ground (2 cups)

Peanut Butter Filling

8 ounces cream cheese, softened
1 cup chunky peanut butter
1/2 cup sugar
2 teaspoons pure vanilla extract
1 cup well-chilled heavy cream
Kosher salt

Chocolate Topping

4 ounces semisweet chocolate, chopped (1/2 cup)
1/2 cup heavy cream


1/4 cup Chopped Peanuts, chopped

1/4 cup semi sweet chocolate, chopped

MAKE THE CHOCOLATE CRUST: Preheat the oven to 375°. Melt butter and stir into the cookie crumbs. Press the cookie crumbs over the bottom of a 9-inch springform pan and 1 1/2 inches up the side. Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools.

MEANWHILE, MAKE THE PEANUT BUTTER FILLING: In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using the same beaters, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream. Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours.

MAKE THE CHOCOLATE TOPPING: Place chopped chocolate in a medium bowl.  Heat cream over medium heat until simmering.  Add cream to chocolate and stir until melted.

Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes. Sprinkle the chopped peanuts and chocolate around the edge of the pie. Carefully run a thin knife around the pie crust to loosen it, then remove the springform ring. Using a sharp knife, cut the pie into wedges. Run the knife under hot water and dry it between each cut.




  1. Coffee and Vanilla
    April 21, 2009

    Wow, that sounds divine!! My husband loves peanut butter and I made once chocolate peanut butter cake with pistachios for him… I may use your recipe for his next birthday ;))))


  2. Jessie
    April 21, 2009


    Mmmm… peanut butter cake with pistachios, yum. This dessert is a winner, too, highly addictive!

  3. beach real estate
    May 24, 2009

    Loooveeee your peanut butte cake with pistachios..

    September 8, 2012


  5. Vanea
    April 1, 2013

    It’s chilling right now! I may have tasted the filling…amazing! :)

  6. Paige
    April 9, 2013

    Is it just white sugar or powder sugar, I have always made it with powder sugar?

    • Jessie
      April 9, 2013

      I use white sugar but if powdered sugar works for you then use it! Taste the mixture to make sure it is sweet enough as powdered sugar not the same volume as white sugar.

  7. Suzanne Holt
    April 17, 2013

    This looks amazing! I can’t wait to make this for my family! I hope it tastes as good as it looks!!

  8. Crystal
    April 20, 2013

    This dessert looks amazing! Do you think I could make it ahead and refrigerate overnight?

    • Jessie
      April 22, 2013

      Of course! I would wait until just before serving to add the whipped cream but the pie is good for a few days in the refrigerator. Hope you enjoy!

      • April
        February 24, 2015

        Whipped Cream? I don’t see whipped cream in the picture? Do you mean just as a dollop? Maybe I missed something? :-/

  9. Denise
    May 16, 2013

    What are chocolate wafer cookies? I am not that into baking but I can do some just never heard of them to need them.

    • Jessie
      May 20, 2013

      Nabisco makes chocolate wafer cookies, they are sold in the cookie aisle in a yellow rectangular box. If you can’t find those, use Oreos in a pinch!

  10. Jess
    November 27, 2013

    This has become my thanksgiving dessert go to! My family loves it and there was not a crumb remaining! I have always had a difficult time finding chocolate wafers and have used the chocolate graham crackers! It is fantastic!

    • Jessie
      December 16, 2013

      Great! So happy to hear you and your family are enjoying it!

  11. Trixia
    January 8, 2014

    Thanks for the recipe. My brothers loved it.
    I had a difficulty finding wafers that’s why instead I use Oreos but My crust was a little bit hard.

  12. stephanie
    March 14, 2014

    After searching all over the internet for a pie to bring to work for “Pi day,” I chose this one. Turned out perfect! I appreciate that this recipe is much simpler than many of the others out there and does not involve raw eggs. I made it in a regular store-bought pie crust so it would look more like a pie as opposed to a cheesecake. Also, instead of sprinkling chocolate/nuts on top I formed “3.14” and the Pi symbol in rainbow-colored nonpareils – a little tacky perhaps, but it fit with the theme of the day. Thanks so much for posting this!

  13. Anne
    April 26, 2014

    I made this and used 8oz of crushed pretzels with 4 Tbls of sweeten cocoa powder and the butter for the crust and that was amazing!

    • Jessie
      April 27, 2014

      Ooohhhh! What a delicious idea, will be trying that next time. Thanks!

  14. Whitney
    July 14, 2014

    This was super easy and delicious! I was in a hurry so I did it in a pre-made cookie crust and it was great! Thanks for the recipe it’s a keeper!

  15. adina
    November 14, 2014

    Hi Jessie,

    I made your wonderful pie, posted it on my blog and linked it to you. hope that is ok.
    it was really good, the kids loved it.


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