It’s pretty hard to top the combination of peanut butter and chocolate in my book. This Peanut Butter & Chocolate Pie is so rich and delicious, and it is a great dessert to serve to guests. There’s a thin pure chocolate layer topped with a creamy peanut butter filling, and to top it all off, add even more chocolate and some whipped cream.
Start by making the crust. In a deep dish pie plate, combine the graham cracker crumbs and some sugar. If you want even more chocolate flavor, use chocolate graham crackers.
Add some melted butter and mix until it’s crumbly. Press the crumbs onto the sides and bottom. Refrigerate until you’re ready for the next step.
Melt the chocolate chips in a small bowl in the microwave on high, 15 seconds at a time, stirring well until melted. Pour the chocolate into the graham crust. Refrigerate.
In a large mixing bowl, beat together the peanut butter and cream cheese until smooth.
Add 1 cup of powdered sugar, 1/2 cup at a time, stirring between each addition.
In another mixing bowl, whip the cream, adding 1/2 cup of powdered sugar while mixing slowly. Whip until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture until it’s well mixed.
Spread the peanut butter cream into the crust on top of the chocolate layer. Refrigerate for at least 1 hour.
If desired, top with some extra melted chocolate and whipped cream.
Peanut Butter & Chocolate Pie
Ingredients
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons sugar
- 6 tablespoons butter melted
- 3/4 cup milk chocolate chips
- 1 1/2 cups peanut butter
- 12 oz cream cheese at room temperature
- 1 1/2 cups heavy whipping cream
- 1 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- extra chocolate and cream if desired, for topping
Instructions
Crust
- In a deep dish pie plate, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter until crumbly. Press onto the sides and bottom. Refrigerate.
Chocolate Layer
- Melt chocolate chips in microwave on high, 15 seconds at a time, stirring well until melted. Pour chocolate into crust. Refrigerate.
Peanut Butter Mousse
- In a large mixing bowl, beat together peanut butter and cream cheese until smooth. Add 1 cup of powdered sugar 1/2 cup at a time, stirring between each addition. In another mixing bowl, whip cream, adding 1/2 cup of powdered sugar while mixing slowly. Whip until stiff peaks form.
- Gently fold whipped cream into peanut butter mixture. Pour into crust on top of chocolate layer. Refrigerate at least 1 hour. If desired, top with extra melted chocolate and whipped cream.
Recipe adapted from Buttercream Blondie