Peanut Butter Pie with Chocolate Ganache
Peanut Butter Pie with Chocolate Ganache is one of those easy, no-fuss desserts that feels a little fancy but comes together fast. With just 15 minutes of prep and a short crust bake time, it’s a big win for busy days or when your sweet tooth hits.
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This chocolate peanut butter ganache pie is one of those desserts you can’t stop thinking about. Creamy peanut butter filling, a chocolate cookie crust, and just a little ganache chocolate on top pull it all together. If you love chocolate and peanut butter together, you’re gonna be hooked.
I don’t know about you, but I think peanut butter makes just about everything better. If you’re as obsessed as I am, you’ll definitely want to check out my Bacon Butterfinger Cheesecake with Peanut Butter, Reese’s Peanut Butter Cup Cookies Bars, or Peanut Butter Banana Chocolate Bark.
Why You’ll Love It
- Quick prep: Just 15 minutes to get everything together, no complicated steps, it’s great for even beginners.
- Minimal baking: Only the crust goes in the oven, so you don’t have to spend hours in the kitchen.
- Make-ahead friendly: You can whip up the day before your party, which can save you stress on the big day.
Chocolate Peanut Butter Pie Ingredients
See the recipe card below for a complete list of ingredients and measurements.
Substitutions and Variations
- Shortcut: Use a store-bought chocolate cookie crust, and turn this into a no-bake pie! It can’t get any easier than that.
- Switch up the crust: Instead of using Oreo cookies, try using graham crackers, vanilla wafers, or even gingersnaps for a different flavor.
- Fun toppings: Add a little extra flair to your pie by sprinkling crushed peanuts or chopped peanut butter cups over the ganache while it’s still wet. My motto is more is always better.
Peanut Butter Pie with Chocolate Ganache
Equipment
- Pie Pan 9-Inch
- Mixing Bowl Medium
Ingredients
For the crust
- 25 Oreo cookies crushed
- ¼ cup unsalted butter melted
For the filling
- 1 cup creamy peanut butter
- 8 ounces cream cheese softened
- 1 ¼ cups powdered sugar
- 8 ounces whipped topping thawed
For the topping
- 2 tablespoons semi-sweet chocolate chips melted
Instructions
- Preheat the oven to 350°F. Lightly spray a 9-inch pie pan with non-stick spray and set aside.
- Using a food processor, crush the Oreo cookies and place them in a medium bowl.
- Pour the melted butter over the crushed cookies and stir until the mixture resembles wet sand.
- Press the cookie mixture into the bottom and sides of the prepared pie pan.
- Bake for 10 minutes, then remove from the oven and let the crust cool completely.
- In the bowl of a stand mixer, beat the softened cream cheese and peanut butter until smooth, scraping down the sides as needed.
- Add the powdered sugar and mix well.
- Add the whipped topping and mix until smooth, scraping down the sides often.
- Pour the peanut butter filling into the cooled crust and spread evenly.
- Refrigerate for about 4 hours, or until set.
- Before serving, drizzle the melted chocolate chips over the top. Slice and serve.
Notes
- Cool the crust: Be sure the crust is completely cooled before adding the filling. Otherwise, the filling will melt.
- Softened cream cheese: Use room temperature cream cheese for a smooth, lump-free filling.
- Don’t rush the chill time: The pie needs at least 4 hours of chilling time before slicing; overnight is even better.
Nutrition Information
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Kim’s Top Tips
- Press down the crust: I like to use the back of a dry measuring cup to press this crust down. This helps it stay together and not fall apart when you try to slice the pie. The bottom of a glass would also work.
- Natural peanut butter: I’ve found that using conventional peanut butter works best, if you only have natural peanut butter, make sure to give it a really good stir before adding it to the cream cheese, so it doesn’t separate.
- Chill the bowl: Pop the mixing bowl in the freezer for 10 minutes before you start mixing your filling. This will help it stay firm and prevent the whipped topping from breaking down and becoming runny.
How to Store
- Storage: Store loosely covered in the refrigerator for up to 3 days.
- Freezing: You can freeze the pie for up to 1 month; thaw in the fridge overnight before serving.
Serving Suggestions
Serve this peanut butter pie with chocolate ganache chilled for the best texture. It’s perfect with a cup of coffee, a glass of milk, or even alongside other desserts such as peanut butter fudge, cookies and cream cookies, or this strawberry cheesecake for something a little fruity.
Chocolate and Peanut Butter Pie FAQs
Baking helps it hold together better, but you can skip it for a fully no-bake version.
Yes, just make sure it’s stabilized so the filling sets properly.
Use a sharp knife and dip it in warm water before cutting. Wipe it clean between slices to keep edges clean.
