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5 from 1 vote

No. 8 - Chocolate Peanut Butter Pie

A rich, but wonderful, creamy peanut butter pie filling topped with chocolate ganache. Cut into small slices using a hot knife.
Course: Pie
Author: Tricia


  • For the crust:
  • 1 1/2 cups graham cracker crumbs 12 sheets
  • 1/4 cup sugar
  • 6 tablespoons unsalted butter, melted
  • For the filling:
  • 16 ounces cream cheese softened
  • 2 cups sugar
  • 1 1/2 cups creamy peanut butter
  • 1 tablespoon vanilla
  • 2 tablespoons unsalted butter melted
  • 1 cup heavy whipping cream
  • For the Ganache:
  • 1/4 cup heavy whipping cream
  • 2 ounces semisweet chocolate finely chopped good quality


  • Preheat oven to 350 degrees.
  • Combine the graham cracker crumbs, sugar and melted butter until well blended.   Press the mixture into the sides and bottom of a nine-inch deep dish pie plate.  Bake at 350 degrees for 8-10 minutes.  Cool completely.
  • Beat cream cheese and sugar in a mixing bowl.  Add the peanut butter and vanilla and mix well.  Beat in the melted butter gradually.
  • In a separate bowl, whip the cream until soft peaks form.  Gently fold the cream into the peanut butter mixture using a spatula.  Do not over beat.  Pour into the prepared, cool crust and refrigerate for several hours until set.
  • Place the chopped chocolate in a small bowl. Bring the cream to a boil in a saucepan.  Pour the hot cream over the chocolate and stir gently until melted and smooth.  Cool slightly and spread evenly over the pie.  Chill until served.
  • Cut with a knife that has been heated under hot water and wiped dry between each slice.


(Inspired by a recipe in Biltmore, Our Table To Yours, Chef's Selection Cookbook)
RECIPE and photos updated 1/18/2016
Recommendations: After testing this recipe a couple of times, I believe (and taste testers agree) the chocolate layer is too thick. Next time I'll test using chocolate curls or a drizzle of chocolate and update the post again! It's still a deliciously rich pie - just a pain to cut with the slab of chocolate on top.