Creamy Peanut Butter Pie with Chocolate Crust
This Creamy Peanut Butter Pie with Chocolate Crust is a no-bake, luscious dessert balancing rich chocolate and velvety peanut butter for a perfect, indulgent treat.
Servings: 8 servings
Ingredients
For the Chocolate Crust
- 1 1/2 cups chocolate cookie crumbs finely crushed
- 1/4 cup unsalted butter melted
For the Peanut Butter Filling
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup heavy cream whipped
- 1 teaspoon vanilla extract
For the Chocolate Drizzle
- 1/2 cup semisweet chocolate chips
Instructions
Prepare the Chocolate Crust
- In a medium bowl, combine the chocolate cookie crumbs with the melted butter. Stir until all the crumbs are evenly coated and the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of your 9-inch pie pan to form an even crust. Place it in the refrigerator to chill while you prepare the filling.
Whip the Heavy Cream
- In a large mixing bowl, use an electric mixer to whip the heavy cream until soft peaks form. Set aside half of the whipped cream for folding into the peanut butter mixture.
Make the Peanut Butter Filling
- In another bowl, combine the creamy peanut butter and powdered sugar. Mix until smooth and fully blended. Add the vanilla extract and the remaining whipped cream, then beat on medium speed until light and fluffy. Gently fold in the reserved whipped cream using a spatula to keep the filling airy and creamy.
Assemble the Pie
- Remove the chilled crust from the fridge. Spoon the peanut butter filling into the crust, smoothing the top with a spatula for an even finish. Return the pie to the refrigerator and let it chill for at least 4 hours or overnight to set properly.
Add the Chocolate Drizzle
- Melt the semisweet chocolate chips in a microwave-safe bowl in 20-second intervals, stirring in between until smooth. Drizzle the melted chocolate over the top of the chilled pie in a decorative pattern. Optionally, add chopped peanuts or chocolate shavings.
Serve
- Slice the pie with a sharp knife and serve chilled. This pie pairs wonderfully with a hot cup of coffee or a glass of cold milk.
Equipment
- 9-inch pie pan
- Mixing bowls
- Electric mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Microwave-safe Bowl
Notes
- Press the crust firmly and chill well to prevent crumbling and sogginess.
- For a dairy-free option, substitute heavy cream with chilled, whipped coconut cream.
- Make the pie a day ahead to allow flavors to meld and filling to set perfectly.
- If melted chocolate seizes, stir in a teaspoon of vegetable oil to smooth it out.
- Store pie refrigerated up to 3 days or freeze individual slices for longer storage.