Chocolate Peanut Butter Pie: A Perfect Marriage

Shaina Olmanson | Food for My Family

This chocolate peanut butter pie marries one perfect flavor with another. Try it today!

Chocolate Peanut Butter Pie Photo

I don't know what it is about peanut butter and chocolate that I find so alluring. But I'm not the only one. A quick browse through the photos of Pinterest can tell me immediately that peanut butter and chocolate are meant to be married together for all time, living in a life of sweet seduction.

I'm not complaining by any stretch of the imagination. I will gladly roll peanut butter balls and dip them into silky bittersweet chocolate each and every holiday season. I will try not to cry when my relatives gobble them up as if each one didn't take 60 seconds of my life to form and fashion into the sweet confection.

Chocolate Peanut Butter Pie Picture

No. I think rather than cry as small bite-sized balls disappear from the cookie tray, I will celebrate with a pie. Pies are far less fussy when made with cookie crusts than small peanut butter balls. They slice nicely and fill the plate, and pies seem like good everyday food. Pies are the kind of dessert you whip up because it's your eldest child's birthday, to celebrate the end of the school year or a stellar report card, to serve to the baseball team after a big tournament. 

This particular chocolate and peanut butter pie combines a chocolate cookie crust, a thin layer of ganache, and the creamy peanut butter you are likely to expect in a peanut butter pie. Keep it simple with a sprinkle of mini chocolate chips as garnish, or do it up elegantly with piped whipped cream and a chocolate sauce drizzle, if you prefer.

    12 Servings


  • 8 ounces chocolate wafers, crushed into fine crumbs
  • 4 tablespoons butter, melted
  • 6 ounces dark chocolate, chopped finely
  • 1/3 cup heavy cream
  • 4 ounces cream cheese, room temperature
  • 4 tablespoons unsalted butter, room temperature
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 14 fluid ounces sweetened condensed milk
  • 2 tablespoons milk chocolate chips


  1. Preheat oven to 350°F. Mix together the wafer cookie crumbs and the butter until evenly coated.
  2. Press the crumbs into the bottom of a 9" pie plate, pressing firmly to keep in place. Bake for 10 minutes. Remove and cool.
  3. In a double boiler, melt the dark chocolate. Once melted, remove from heat and immediately whisk in 1/3 cup heavy cream; continue whisking until thick. Pour the ganache over the bottom of the pie crust, gently spreading with an offset spatula to cover the entire bottom.
  4. In a large mixing bowl, whip together the cream cheese, remaining 4 tablespoons butter, and the peanut butter until smooth. Stir in the powdered sugar, followed by the sweetened condensed milk.
  5. Pour the peanut butter mixture into the pie plate.
  6. Refrigerate for 3 hours or until ready to eat. Top the pie with the chocolate chips as garnish. Serve cold.


1 can of sweetened condensed milk contains 14 ounces.


Rate This Recipe!

Rating: 4.7 / 5.0 (3 Votes)
Tags: , , , , ,
Like Us On Facebook

About Shaina

Shaina has four kids and a drive to see them eating well for the rest of their lives. Food for my Family chronicles her adventures in feeding them, and she shares Family Meals here too.

Around the Web

    More From Food Fanatic


    Chambord Marshmallows: Boozy Good Fun

    Chambord marshmallows are gently laced with Chambord. These boozy raspberry marshmallows are fluffy pillows of delight! Fun for both adults and kids, you'll be amazed at how easy marshmallows are to make in your own kitchen.

    Homemade Graham Crackers for Crazy Good S'mores

    These homemade graham crackers taste just like store-bought - only better! The sugar and spice blend that tops them is optional, but adds an extra special touch.

    Paleo Ice Cream with Raspberries and Cacao Nibs

    Paleo Ice Cream to cure the cravings of your sweet tooth. With raspberries and cacao nibs, it's truly something special.

    Irresistible Pumpkin Cookies Paired with Coconut

    Pumpkin Cookies aren't just for autumn. Pair them with coconut, and you've got a summery, tropical treat!


    @Kay: That was our mistake. Please re-check the recipe now and you'll see the proper ingredient amounts listed. Thanks!


    I would love to make this, but the recipe is confusing! There is no water listed in the ingredients, but tells you to mix it in. You list 1 1/3 cups heavy cream, but tell you to mix in 1/3 cup with the chocolate. What do you do with the other cup??


    One of the best possible combinations.. :)


    Looks fantastic! I would love to try some.