Chocolate Peanut Butter Cream Pie
Chocolate Peanut Butter Cream Pie is a rich, no-bake dessert made with a creamy peanut butter filling, a crunchy graham cracker crust, and a smooth chocolate ganache topping. It’s the perfect sweet-and-salty treat for holidays, gatherings, or make-ahead entertaining.
Equipment
- Mixing bowls
- electric mixer or whisk
- rubber spatula
- microwave-safe bowl
- refrigerator
Ingredients
- 1 prepared graham cracker crust
- 1 cup creamy peanut butter
- 1 cup powdered sugar, sifted
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
- 1/2 cup milk
- 1 tsp vanilla extract
- chopped peanuts (optional garnish)
Instructions
- In a large bowl, beat the peanut butter, powdered sugar, and softened cream cheese until smooth and creamy.
- In a chilled mixing bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture until light and fluffy.
- Spoon the filling into the graham cracker crust and smooth the top evenly.
- Microwave the chocolate chips and milk in 30-second intervals, stirring between each, until smooth. Stir in the vanilla extract.
- Let the ganache cool slightly, then pour it evenly over the peanut butter filling.
- Refrigerate the pie for at least 4 hours or overnight until fully set.
- Garnish with chopped peanuts if desired, then slice and serve chilled.
Notes
Use full-fat cream cheese for best texture. Chill the pie completely before slicing for clean cuts. Let the chocolate ganache cool slightly before pouring to prevent it from sinking. Garnish just before serving for best presentation.