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Chocolate Peanut Butter Pie

Chocolate Peanut Butter Pie

Serves: 8

Hands On Time: 

Total Time: 


Graham Cracker Crust
1 cup graham cracker crumbs
6 tablespoons unsalted butter, melted
3 tablespoons sugar
Peanut Butter Mousse
1 1/2 cups heavy cream
12 ounces cream cheese, softened
1 1/2 cups creamy peanut butter
1 1/2 cups sugar
Chocolate Ganache
1/3 cup plus 1 tablespoon heavy cream
1/3 cup plus 1 tablespoon sugar
3 tablespoons unsalted butter, cubed
2 ounces dark chocolate pieces or 1/3 cup bittersweet chocolate chips

Freshly whipped cream, for serving


To make the crust: Heat the oven to 350 degrees. 

In a large bowl, stir together the graham cracker crumbs, butter and sugar until the butter is thoroughly incorporated and mixture has the consistency of wet sand. Press the crust mixture into a 9-inch pie pan. Use the back of a measuring cup and your hands to evenly and tightly pack the crust mixture onto the bottom and all the way up the sides of the pan. 

Bake lightly browned, about 8 minutes. Let cool to room temperature.
To make the mousse: In a stand mixer fitted with the whisk attachment, whip heavy cream on medium speed until soft peaks form, 2 to 4 minutes. Transfer to a medium bowl and clean out the mixer bowl. Fit the paddle attachment on the mixer and beat the peanut butter, cream cheese and sugar on medium-high speed, scraping down the sides of the bowl as needed, until soft and fluffy, about 2 minutes. 

Stir about one third of the whipped cream into the peanut butter mixture. Add another third of the whipped cream and gently fold into the peanut mixture. Fold in the remaining whipped cream. 

With a rubber spatula, evenly spread the mousse across the cooled graham cracker crust. Refrigerate until the mousse has hardened and set, about 4 hours.
To make the ganache: In a small saucepan, whisk together the heavy cream and sugar. Place the saucepan over medium-high heat and bring to a simmer. Reduce the heat to medium-low and continue to simmer, whisking occasionally, until the sugar dissolves, about 2 minutes.
Combine the chocolate and butter in a medium bowl. Pour the hot cream mixture over the chocolate mixture and let stand until the chocolate and butter have melted, about 3 minutes. Whisk until the mixture is completely smooth and shiny. 

Ladle the ganache over the peanut butter pie until the pie is completely covered. Refrigerate until the chocolate is firm, about 4 hours. Cut the pie into wedges and serve with additional whipped cream.

About the recipe

Chocolate and peanut butter are such an iconic combination, and this chilled mousse pie lets both flavors share top billing. After the crust has been baked, make sure that each layer has set before adding the next. When making the chocolate ganache, allowing the hot cream mixture to sit undisturbed for 5 minutes before mixing in the chocolate will result in a glossier glaze.