Go Back
–+ servings

Chocolate Peanut Butter Pie

This easy no bake chocolate peanut butter pie has creamy peanut butter filling and a rich layer of homemade chocolate ganache. It's loaded with Reese's Peanut Butter Cups and a caramel and chocolate drizzle. A family favorite dessert perfect for a peanut butter lover!
5 from 7 votes
Print Pin
Course: Dessert
Cuisine: American
Keyword: chocolate peanut butter pie, no bake peanut butter pie, no bake pie, peanut butter pie, reeses pie
Prep Time: 30 minutes
Rest Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 12 slices

Equipment

  • food processor or rolling pin
  • 9 inch deep dish pie pan **if you use a standard pie pan, you will have some extra filling
  • Stand mixer or hand mixer
  • Piping bags or gallon sized plastic bag
  • Star shaped piping tip

Ingredients

For the graham cracker crust (you can also use a store-bought crust if desired)

  • 1 ½ cups graham crackers 12-14 full sheets, finely crushed
  • ½ cup butter melted
  • ⅓ cup granulated sugar

For the chocolate layer

  • ¼ cup heavy whipping cream
  • ½ cup semi-sweet chocolate chips

For the peanut butter cream filling

  • 1 ¾ cups creamy peanut butter 14 ounces
  • 1 cup powdered sugar
  • 8 ounces cream cheese softened/room temperature
  • ½ bowl whipped cream mixture see below
  • 20 miniature Reese's cups coarsely chopped

For the whipped cream mixture (add 1/2 to peanut butter cream filling & reserve half for topping)

  • 2 cups heavy whipping cream
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract

For topping

  • 10 miniature Reese's cups coarsely chopped
  • caramel sauce drizzled over top, optional
  • chocolate sauce drizzle drizzled over top, optional

Instructions

To make the graham cracker crust

  • Finely chop 12-14 graham cracker sheets using a food processor or rolling pin.
  • Stir together crushed graham crackers, sugar and melted butter.
  • Press the mixture down on the bottom and edges of a 9-10" pie plate using your fingertips or the back of a measuring cup.
  • Set aside.

To make the chocolate ganache layer

  • Heat ¼ cup of heavy cream in a small saucepan on low or heat in the microwave. Heat until almost boiling.
  • Add ½ cup of chocolate chips to the hot cream and remove from heat. Stir constantly until all of the chocolate has melted and the mixture is smooth.
  • Pour the chocolate over the bottom of the crust and smooth until even. Place in freezer for 30-45 minutes or until the chocolate has set. Begin making the peanut butter filling while the chocolate is in the freezer cooling.

To make the peanut butter cream filling

  • Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the cream cheese and peanut butter until smooth.
  • Add the cup of powdered sugar. Mix until smooth & set aside.

To make the whipped cream mixture

  • In a separate bowl, whip together heavy cream, powdered sugar and vanilla extract. Whip until stiff peaks form.
  • Using a rubber spatula, fold half of the whipped cream into the peanut butter cream mixture. Reserve the rest of the whipped cream for the topping.
  • Coarsely chop ~30 miniature Reese's Peanut Butter Cups.
  • Add the chopped Reese's to the mixture (reserving ~1 cup for the topping). Mix until combined.

Assembling the pie

  • Remove the pie plate from the freezer once the chocolate layer has set.
  • Spread the peanut butter filling mixture evenly over the chocolate layer.
  • Put the remaining whipped cream in a piping bag fitted with a star tip and pipe small circles around the edge of the pie.
  • Place the remaining chopped Reese's in the center of the pie, inside of the piped whipped cream circles.
  • Drizzle the top of the pie with caramel and chocolate sauce.
  • Allow to set in the fridge for at least an hour before enjoying. Serve chilled. Store in the fridge for up to 1 week, or freeze for 6-8 weeks.