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Decadent Chocolate Peanut Butter Pie

A silky, indulgent chocolate peanut butter pie recipe featuring a buttery crust, fluffy filling, and glossy ganache—perfect for entertaining or treating yourself.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 3 hours
Total Time 3 hours 30 minutes
Course Dessert
Cuisine American
Servings 10
Calories 420 kcal

Ingredients
  

For the crust:

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • 6 tbsp unsalted butter, melted

For the peanut butter filling:

  • 1 cup creamy peanut butter
  • 8 oz (225 g) cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 1 cup heavy whipping cream, chilled

For the chocolate ganache topping:

  • 8 oz (225 g) semi-sweet chocolate, finely chopped
  • ¾ cup heavy cream
  • 2 tbsp unsalted butter
  • 1 tbsp corn syrup (or golden syrup)

Instructions
 

  • Prepare the crust
    In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
    Press the mixture firmly into the bottom and up the sides of a 9-inch (23 cm) pie plate, creating an even layer.
    Bake in a preheated oven at 350 °F (175 °C) for about 10 minutes, until lightly golden. Allow the crust to cool fully before adding the filling.
  • Make the peanut butter filling
    In a large bowl, beat together the softened cream cheese and peanut butter until completely smooth.
    Add the powdered sugar and vanilla extract, mixing until fully incorporated and lump-free.
    In a separate chilled bowl, whip the heavy cream until stiff peaks form.
    Gently fold the whipped cream into the peanut butter mixture, using a spatula to maintain airiness and a light, fluffy texture.
  • Assemble the base
    Spread the fluffy peanut butter filling evenly over the cooled crust using an offset spatula.
    Smooth the surface, then refrigerate for about 30 minutes to allow the layer to set slightly.
  • Prepare the chocolate ganache
    Place the chopped chocolate into a heatproof bowl.
    Warm the ¾ cup of heavy cream in a small saucepan until it just begins to simmer (do not boil).
    Pour the hot cream over the chocolate, letting it sit undisturbed for 2 minutes.
    Stir gently until the mixture becomes smooth and glossy.
    Stir in the butter and corn syrup until fully melted and the ganache has a shiny finish.
  • Finish the pie
    Pour the ganache over the chilled peanut butter layer, gently tilting the pie dish to ensure even coverage.
    Use a spatula to smooth the top.
    Refrigerate the assembled pie for at least 3 hours (ideally overnight) until fully firm.
  • Serve
    For clean, beautiful slices, dip your knife in hot water, wipe it dry, and then cut through the pie.
    Garnish with chopped peanuts or a dusting of powdered sugar, if desired.

Notes

  • For the smoothest filling, allow the cream cheese to sit at room temperature before mixing.
  • Clean, sharp slices come from wiping your knife between cuts.
  • Use high-quality chocolate for a richer ganache and better texture.
  • Refrigerate overnight when possible — chilled flavors deepen beautifully.