Description
A flaky pastry crust, fluffy peanut butter layer, and chocolate ganache make this easy chocolate peanut butter pie one not to miss!
Ingredients
Scale
- 1 rolled 9-inch pie crust (premade or homemade)
- 1 cup no-stir natural creamy peanut butter
- 4-ounces (half a block) cream cheese, softened
- 1 8-ounce container frozen whipped topping, thawed
- 1 1/2 cups (12 ounce bag) semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- Optional: miniature peanut butter cups, chopped peanuts, and extra peanut butter for decorating and drizzling.
Instructions
- Preheat oven to 375. Place the pie crust in an ungreased 9" glass pie plate and press firmly against the bottom and sides of the plate. It is okay if the crust doesn't reach the top of the pan.
- Use a fork and prick the sides and bottom of the crust at least 50 times. Bake for 10-12 minutes or until lightly golden. Remove crust from oven and allow to completely cool.
- In a large mixing bowl, use a hand mixer to combine the peanut butter and cream cheese, mixing until smooth. Fold in the whipped topping and mix until smooth.
- Spread peanut butter filling into the cooled pie crust and place into the refrigerator while you make the ganache.
- Add the heavy cream to a medium-sized microwave safe bowl. Microwave in 20-second increments until the cream is hot but not boiling.
- Sprinkle the chocolate chips over the cream and cover. Let sit for 3-4 minutes so that the chocolate begins to melt.
- Use a nonstick spatula to stir the chocolate and encourage it to finish melting. Continue stirring until mixture is completely smooth. Allow the ganache to cool to almost room temperature.
- Give the ganache a final stir and then spread it onto the pie. It's okay if the ganache covers the edges of the pie crust, but if you want the crust to show just discard the extra ganache.
- Decorate pie with miniature peanut butter cups, chopped peanuts, and/or drizzled warm peanut butter.
- Chill for about 30 minutes uncovered, then cover with foil or plastic wrap and chill 3-4 hours before serving.
- To help with making even slices, use a sharp knife run under hot water.
Notes
I prefer a standard pie crust to keep the pie from being too sweet, but you can absolutely use a graham cracker or Oreo cookie crust for this pie.
Recommended Equipment: 9" glass pie plate, nonstick spatula, mixing bowls, hand mixer
Cool Whip is the favorite frozen whipped topping, but I have found that I love Tru Whip for its more natural list of ingredients.
You can use regular creamy peanut butter if you don't have natural. I don't recommend using natural peanut butters that are very thin with lots of oil separation, as this can cause the peanut butter layer to be too runny.
- Prep Time: 10 minutes
- Cook Time: 11 minutes (pie crust bake) + 3 hours chill time.
- Category: Dessert
- Method: Oven + No Bake
