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!
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 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
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.