Chocolate Peanut Butter Pie Recipe

If you have a sweet tooth and love the heavenly combination of nutty richness and deep chocolate, this Chocolate Peanut Butter Pie Recipe is an absolute must-try. It’s a luscious dessert that balances silky chocolate ganache with a fluffy peanut butter mousse, all resting on a tender, buttery crust. Whether you’re impressing guests or indulging a quiet night in, this pie delivers irresistible flavor with every bite, capturing that perfect peanut butter and chocolate dance in an elegant yet comforting way.

Ingredients You’ll Need

This recipe keeps things delightfully simple, yet every ingredient plays a crucial role in crafting the perfect flavor, texture, and color of the Chocolate Peanut Butter Pie Recipe. From buttery crust notes to the creamy peanut butter filling, each component contributes to a pie that’s both rich and light-hearted.

• Butter (7 tablespoons for browning): Adds a nutty depth and clarity to the ganache with its rich, toasted flavor.
• Unsalted butter (1/2 cup, softened): Ideal for controlling salt and ensuring the crust’s tenderness without extra saltiness.
• Powdered sugar (1/2 cup + 1/2 cup): Provides smooth sweetness that dissolves easily, perfect for crust and mousse.
• Dutch process cocoa (1/4 cup): Offers a rich, dark chocolate note that enhances the crust flavor without bitterness.
• Large egg yolk (1): Binds the crust ingredients together and enriches the dough with a silky texture.
• Fine sea salt (1/2 tsp + pinch for garnish): Balances the sweetness and intensifies both chocolate and peanut butter flavors.
• All-purpose flour (1 1/4 cups): Forms the structure for a crumbly yet sturdy crust that holds all fillings perfectly.
• Chocolate (200 grams, dark or semi-sweet): The star of the ganache, bringing that luscious, smooth chocolate punch.
• Heavy cream (200 grams + 1 cup): Makes the ganache decadently creamy and whips the mousse into thick, airy perfection.
• Pure vanilla extract (2 tsp total): Adds warmth and complexity to both mousse and ganache, enhancing every flavor note.
• Cream cheese (1 package, softened): Gives the peanut butter mousse a tangy creaminess that balances the pie’s sweetness.
• Peanut butter, smooth (1/2 cup): Delivers that unmistakable nutty richness that elevates this pie into the ultimate treat.

How to Make Chocolate Peanut Butter Pie Recipe

Step 1: Brown the Butter

This step brings incredible depth to your pie. Gently melt the butter in a skillet over medium heat and watch it bubble, foam, and then quiet down as it turns a beautiful golden-brown with toasted bits forming on the bottom. This browned butter adds a sophisticated nutty note that simply can’t be rushed or skipped. Once browned, scrape everything into a heatproof bowl and let it cool before moving on.

Step 2: Prepare the Crust

Either with a food processor or a stand mixer, combine the powdered sugar and softened butter until smooth, then add cocoa powder, sea salt, egg yolk, browned butter, and flour. Mix until the dough just sticks when pressed between your fingers. Press this dough into a tart pan, making sure to push it evenly across the bottom and up the sides. Pop the crust into the freezer to chill before baking—it helps keep that crisp edge. After chilling, blind bake with parchment paper and pie weights to keep it from puffing up, finishing with docking the base for that perfect crunch.

Step 3: Make the Brown Butter Ganache Filling

The magic of this pie really shines here. Combine the cooled browned butter with your chopped or chip chocolate, then gently melt them together—microwaving for short bursts helps prevent burning. Meanwhile, heat the heavy cream until bubbling at the edges and pour it over the chocolate mixture, stirring thoroughly until silky smooth. Stir in vanilla extract and let this ganache chill in your prepared crust; it’ll firm up into a rich, velvety base for your mousse topping.

Step 4: Whip Up the Peanut Butter Mousse

This mousse is where fluffy meets fab. Beat softened cream cheese and smooth peanut butter until creamy and combined, then add powdered sugar, salt, and vanilla. Finally, beat in heavy cream until light and airy, fluffy enough to spread over the chilled ganache layer. Once layered, let your pie chill for a couple of hours so all the flavors meld beautifully and the mousse firms to perfection.

How to Serve Chocolate Peanut Butter Pie Recipe

Garnishes

Top your Chocolate Peanut Butter Pie with a delicate sprinkle of flaky sea salt for a lovely contrast to the sweetness. You can also add a handful of crushed peanuts or a drizzle of melted chocolate for texture and that wow factor. Whipped cream or a few fresh raspberries make elegant, fresh accompaniments too.

Side Dishes

The richness of this pie pairs wonderfully with simple sides like a fresh fruit salad or a crisp green salad with a zesty vinaigrette. If you want to keep the chocolate theme going, a scoop of vanilla bean ice cream served alongside adds creamy coolness that highlights every luscious bite.

Creative Ways to Present

Try serving this pie in individual clear glasses layered with crumbled crust, ganache, and mousse for a modern twist that’s sure to impress. Or pipe the peanut butter mousse in decorative swirls on top to elevate the look. For a festive touch, dust the top lightly with cocoa powder or edible gold dust if you’re feeling extra fancy.

Make Ahead and Storage

Storing Leftovers

This Chocolate Peanut Butter Pie Recipe keeps beautifully in the fridge for up to 3 days when covered tightly with plastic wrap or stored in an airtight container. The flavors actually meld even more, making the next day’s slice even more delicious.

Freezing

You can freeze this pie for up to a month if wrapped well in plastic and foil to prevent freezer burn. To serve, thaw it in the refrigerator overnight to maintain the mousse’s fluffy texture and the ganache’s smooth consistency.

Reheating

This pie is best enjoyed cold, so reheating is not recommended as it may alter the texture of the ganache and mousse. If you want a softer slice, simply let it sit at room temperature for 10-15 minutes before serving.

FAQs

Can I use crunchy peanut butter instead of smooth?

Absolutely! Crunchy peanut butter will add a lovely texture contrast to the mousse, which some people really enjoy. Just be sure to blend it well to avoid any lumps.

Is it possible to make this pie gluten-free?

Yes, by substituting the all-purpose flour with a gluten-free blend, you can make the crust gluten-free. Just be sure your blend contains xanthan gum or another binder for the best texture.

How long does the pie take to set in the fridge?

It needs at least 2 hours to firm up properly after assembling, but overnight chilling will give you an even better, more cohesive texture.

Can I substitute the cream cheese with mascarpone?

Mascarpone can be used as a substitute for cream cheese and will create an even creamier, less tangy mousse, which many find delicious. Just keep the other ingredients the same.

What’s the best way to brown butter without burning it?

Use a light-colored pan to watch the color change more easily and stir constantly over medium heat. Remove from heat as soon as you see golden brown specks and smell that nutty aroma to avoid burning.

Final Thoughts

This Chocolate Peanut Butter Pie Recipe truly is a showstopper that brings joy and comfort to any occasion. Every spoonful is a beautiful balance of flavors and textures that you and your loved ones will adore. Don’t hesitate to make this stunning dessert your new go-to—it’s an experience you’re going to want to repeat again and again.

Chocolate Peanut Butter Pie Recipe

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This decadent Chocolate Peanut Butter Pie features a rich browned butter crust, a silky brown butter chocolate ganache layer, and a light, fluffy peanut butter mousse topping. Perfect for chocolate and peanut butter lovers, this pie combines luscious textures and deep flavors for an indulgent dessert.

• Author: Paula
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 30 minutes
• Yield: 1 9- or 10-inch pie (serves 8)
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Brown Butter

• 7 tablespoons butter (to be browned)

Crust

• 1/2 cup unsalted butter, softened (113g)
• 1/2 cup powdered sugar (65g)
• 1/4 cup dutch process cocoa (25g)
• 1 large egg yolk
• 1/2 tsp fine sea salt
• 1 1/4 cups all purpose flour (165g)
• 70 grams browned butter (from above)

Brown Butter Ganache (Filling)

• 200 grams dark or semi-sweet chocolate (chips or chopped)
• 200 grams heavy cream
• 1 tsp pure vanilla extract

Peanut Butter Mousse

• 1 package cream cheese, softened (226g)
• 1/2 cup powdered sugar
• 1/2 tsp fine sea salt
• 1/2 cup peanut butter, smooth (130g)
• 1 cup heavy cream (225g)
• 1 tsp pure vanilla extract

Instructions

1. Brown the Butter: Place 7 tablespoons of butter in a skillet over medium heat. As it melts, it will sputter and foam. When the sputtering stops and you see brown bits forming at the bottom with a nutty aroma, scrape all butter and brown bits into a heatproof bowl. Set aside to cool.
2. Make the Crust: In a food processor or stand mixer fitted with a paddle attachment, cream together 1/2 cup softened butter and 1/2 cup powdered sugar until blended. Add 1/4 cup dutch process cocoa, 1 large egg yolk, 1/2 tsp fine sea salt, 1 1/4 cups all-purpose flour, and 70 grams of the cooled browned butter. Pulse or mix until the dough just sticks together when pressed. Press the dough evenly into the bottom and up the sides of a 9- or 10-inch tart pan with removable bottom. Freeze the crust for 10-15 minutes while you preheat the oven to 350°F (175°C). Cover the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, then remove the weights and parchment, dock the bottom with a fork, and bake an additional 10-15 minutes until set. Let the crust cool completely before filling.
3. Prepare the Brown Butter Ganache: Combine the cooled browned butter with 200 grams of dark or semi-sweet chocolate in a microwave-safe bowl. Heat in 30-second intervals until the butter is mostly melted and chocolate begins to soften. Meanwhile, warm 200 grams of heavy cream in a pot until bubbles form at the sides (do not boil). Pour the warm cream over the chocolate and butter mixture, add 1 teaspoon vanilla extract, and stir gently until smooth and glossy. Pour the ganache into the chilled crust and refrigerate to set.
4. Make the Peanut Butter Mousse: In a mixing bowl or stand mixer, beat together softened cream cheese (226g) and 1/2 cup smooth peanut butter until smooth and creamy. Add 1/2 cup powdered sugar, 1/2 teaspoon fine sea salt, and 1 teaspoon vanilla extract; beat to combine. Slowly add 1 cup heavy cream and beat until the mixture becomes fluffy and creamy. Spread the peanut butter mousse evenly over the set ganache layer. Return the pie to the fridge and chill for at least 2 hours before serving.

Notes

• Use a tart pan with a removable bottom for easy release of the pie.
• Ensure the browned butter is completely cooled before adding to dough and ganache to prevent melting and separation.
• For best texture, chill the crust before filling and the pie after assembling.
• If pie weights or dried beans are unavailable, uncooked rice can be used for blind baking.
• Adjust sweetness by varying powdered sugar amounts if preferred.