What is chocolate peanut butter pie made of?

Chocolate peanut butter pie is typically made with a graham cracker crust, a creamy filling made from peanut butter and cream cheese, and a chocolate ganache topping. Some versions are no-bake, making them quick and easy to prepare.

Can you make chocolate peanut butter pie without baking?

Yes, this recipe is a no-bake chocolate peanut butter pie. The crust sets in the fridge, and the filling is made with whipped cream, peanut butter, and cream cheese, so no oven is needed.

How long does chocolate peanut butter pie last in the fridge?

Chocolate peanut butter pie can be stored in the refrigerator for up to 5 days. Be sure to keep it in an airtight container and serve chilled for best texture and flavor.

Can I freeze mini chocolate peanut butter pies?

Yes, these mini pies freeze well. Wrap each one tightly in plastic wrap and foil, and store in the freezer for up to 1 month. Thaw overnight in the fridge before serving.

What’s the best chocolate for peanut butter pie ganache?

Semi-sweet or dark chocolate chips are best for ganache. They balance the sweetness of the peanut butter filling and melt smoothly when mixed with warm cream.

Chocolate Peanut Butter Pie – Easy No-Bake Dessert Idea

Description

Mini chocolate peanut butter pies are a no-bake dessert featuring a graham cracker crust, creamy peanut butter filling, and a rich chocolate ganache topping. Perfect for parties, holidays, or everyday indulgence.

Ingredients

Scale

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
8 oz cream cheese, softened
1 cup creamy peanut butter
½ cup powdered sugar
1 tsp vanilla extract
Pinch of salt
1 cup heavy cream (whipped)
1 cup semi-sweet chocolate chips
½ cup heavy cream (for ganache)
Chocolate chips for garnish

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Instructions

In a mixing bowl, combine graham cracker crumbs and melted butter. Mix until texture resembles wet sand.
Line a muffin tin with cupcake liners and press the crumb mixture into the bottoms and sides. Chill for 30 minutes.
In a large bowl, beat cream cheese and peanut butter until smooth. Add powdered sugar, vanilla, and salt. Mix until well combined.
Whip the heavy cream in a chilled bowl until stiff peaks form. Gently fold into the peanut butter mixture.
Spoon the filling into the chilled crusts and smooth the tops with a spatula.
In a saucepan, heat ½ cup heavy cream until just simmering. Remove from heat and stir in chocolate chips until melted and smooth.
Pour ganache over the pies and spread evenly. Chill for at least 2 hours until set.
Garnish with chocolate chips and serve cold.

Notes

Use gluten-free graham crackers for a gluten-free version.
Use dairy-free butter and cream cheese to make it lactose-free.
Freeze for up to 1 month for long-term storage.
Add a sprinkle of sea salt on top for a sweet-salty finish.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 mini pie
Calories: 280
Sugar: 14g
Sodium: 120mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 5g
Cholesterol: 25mg