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Chocolate Peanut Butter Cream Pie

A delightful combination of creamy peanut butter and velvety chocolate, nestled in a sweet graham cracker crust, making it a must-try dessert for any occasion.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust and filling
  • 1 pre-made graham cracker crust Store-bought or homemade
  • 1 cup creamy peanut butter Can substitute with crunchy for texture
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream Make sure it's cold
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips For melting
  • 2 tablespoons unsalted butter To mix with chocolate chips

Method
 

Preparation
  1. Gather all your ingredients, ensuring your heavy whipping cream is cold for best results.
  2. In a microwave-safe bowl, combine chocolate chips and unsalted butter. Microwave on medium power in 20-second intervals until melted, stirring until smooth. Set aside to cool slightly.
  3. In a large mixing bowl, beat together creamy peanut butter and powdered sugar until smooth.
  4. In a separate bowl, pour the heavy whipping cream and add vanilla extract. Beat on medium speed until soft peaks form.
  5. Gently fold the whipped cream into the peanut butter mixture in three additions until fully combined.
Assembly
  1. Pour half of the peanut butter cream into the graham cracker crust, then drizzle half of the melted chocolate on top. Repeat with the remaining filling and chocolate.
  2. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
Serving
  1. Slice into portions and garnish with additional whipped cream or a drizzle of chocolate if desired.

Notes

Store in an airtight container in the refrigerator for up to 5 days. Can freeze slices wrapped tightly in plastic wrap for up to 3 months. Thaw in refrigerator overnight before serving.