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Easy Chocolate Peanut Butter Pie

Easy Chocolate Peanut Butter Pie – Sweet and Irresistible

This Easy Chocolate Peanut Butter Pie has a rich chocolate cookie crust, creamy peanut butter filling, and smooth chocolate topping. It’s an easy make-ahead dessert that’s perfect for holidays, potlucks, family dinners, and chocolate peanut butter lovers.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings 8

Ingredients
  

Chocolate Cookie Crust

  • 24 chocolate sandwich cookies
  • 5 tablespoons unsalted butter melted

Peanut Butter Filling

  • 8 ounces cream cheese softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream cold

Chocolate Topping

  • 4 ounces semi-sweet chocolate finely chopped
  • ½ cup heavy whipping cream

Optional Toppings

  • ¼ cup roasted peanuts chopped
  • ¼ cup mini chocolate chips
  • ¼ cup peanut butter cups chopped
  • ½ cup whipped cream

Instructions
 

  • Make the Chocolate Cookie Crust: Crush the chocolate sandwich cookies into fine crumbs using a food processor. Add the melted butter and pulse until the crumbs are evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish. Chill the crust while preparing the filling.
  • Make the Peanut Butter Filling: Beat the softened cream cheese and creamy peanut butter in a large bowl until smooth and creamy. Add the powdered sugar and vanilla extract and beat again until fully combined. Scrape the sides of the bowl as needed to make sure the filling is smooth.
  • Whip the Heavy Cream: Pour the cold heavy whipping cream into a clean mixing bowl. Beat until firm peaks form. Be careful not to overwhip the cream, as it should remain smooth and fluffy.
  • Fold the Whipped Cream Into the Filling: Gently fold the whipped cream into the peanut butter mixture using a rubber spatula. Fold slowly until the filling is light, fluffy, and evenly combined.
  • Fill the Chocolate Crust: Spoon the peanut butter filling into the chilled chocolate cookie crust. Spread it evenly with a spatula and smooth the top.
  • Prepare the Chocolate Topping: Place the chopped semi-sweet chocolate in a heat-safe bowl. Warm the heavy cream until hot but not boiling, then pour it over the chocolate. Let it sit briefly before stirring until smooth and glossy. Allow the chocolate mixture to cool slightly.
  • Chill the Pie: Refrigerate the assembled pie until the filling and chocolate topping are completely firm, about 4 hours. For the best results, you can prepare the pie a day ahead and let it chill overnight.
  • Slice and Serve: Remove the chilled pie from the refrigerator. Add chopped peanuts, chocolate chips, peanut butter cups, chocolate shavings, or whipped cream if desired. Slice with a sharp knife and serve cold. For cleaner slices, briefly warm the knife with hot water, dry it completely, and then cut the pie.

Notes

 
  • Use creamy peanut butter for the smoothest, most consistent filling. Avoid natural peanut butter that separates easily.
  • Soften the cream cheese before mixing to help create a silky, lump-free peanut butter filling.
  • Chill the pie completely before slicing. For the best texture and cleanest slices, refrigerate it overnight.
  • Customize the topping with whipped cream, chopped peanuts, chocolate shavings, or peanut butter cups for extra flavor and crunch.
  • Store leftovers properly covered in the refrigerator for up to 3–4 days, or freeze the pie for longer storage.
 
 

Nutrition Facts

 
  • Calories: 837 kcal
  • Total Fat: 57 g
  • Saturated Fat: 27 g
  • Cholesterol: 105 mg
  • Sodium: 520 mg
  • Total Carbohydrates: 76 g
  • Dietary Fiber: 6 g
  • Total Sugars: 51 g
  • Protein: 13 g