Go Back

Chocolate Peanut Butter Pie

5 from 7 votes
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!
Print Recipe Pin Recipe
Prep Time 30 minutes
Rest Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method

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 ½ 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

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

Method
 

To make the graham cracker crust
  1. Finely chop 12-14 graham cracker sheets using a food processor or rolling pin.
  2. Stir together crushed graham crackers, sugar and melted butter.
  3. 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.
  4. Set aside.
To make the chocolate ganache layer
  1. Heat ¼ cup of heavy cream in a small saucepan on low or heat in the microwave. Heat until almost boiling.
  2. 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.
  3. 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
  1. Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the cream cheese and peanut butter until smooth.
  2. Add the cup of powdered sugar. Mix until smooth & set aside.
To make the whipped cream mixture
  1. In a separate bowl, whip together heavy cream, powdered sugar and vanilla extract. Whip until stiff peaks form.
  2. 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.
  3. Coarsely chop ~30 miniature Reese's Peanut Butter Cups.
  4. Add the chopped Reese's to the mixture (reserving ~1 cup for the topping). Mix until combined.
Assembling the pie
  1. Remove the pie plate from the freezer once the chocolate layer has set.
  2. Spread the peanut butter filling mixture evenly over the chocolate layer.
  3. Put the remaining whipped cream in a piping bag fitted with a star tip and pipe small circles around the edge of the pie.
  4. Place the remaining chopped Reese's in the center of the pie, inside of the piped whipped cream circles.
  5. Drizzle the top of the pie with caramel and chocolate sauce.
  6. 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.