This pie is filled with a creamy peanut butter filling then topped with chocolate ganache and salty peanuts. If you need a no bake pie recipe that's filled with lots of flavor, this is the perfect recipe.
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I just created a pie with two of my all-time favorite ingredients: peanut butter and chocolate.
And don't worry, I'm not the only one who is obsessed with this recipe! Everyone who taste-tested this peanut butter and chocolate ganache pie throughout my recipe testing process said it was one of their favorites.
While this is a non-traditional pie compared to the classic pumpkin, sweet potato, or pecan pie, it has such a rich and delicious taste that is sure to please almost every crowd. This would also be a fun Thanksgiving pie recipe if you need something a little unique.
And don't worry, this pie is no bake so it's super simple to make, even if you don't normally consider yourself a baker.
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What You'll Learn In This Recipe
- How to make a chocolate Teddy Graham crumb crust.
- An easy peanut butter pie filling.
- The technique for making chocolate ganache.
Ingredients You Need
- Chocolate Teddy Grahams: If you can't find chocolate Teddy Grahams, you can substitute with chocolate graham crackers.
- Brown sugar: This will add some sweetness to the crust.
- Unsalted butter: This ingredient is used in both the crust and the ganache topping.
- Cream cheese: I prefer full-fat cream cheese, but a lower-fat option will also work. Be sure the cream cheese has softened to room temperature.
- Cool Whip: Be sure the Cool Whip is cold, but not frozen, when making the filling.
- Creamy peanut butter: Don't use natural peanut butter.
- Confectioners' sugar: If you like a less sweet filling, you can slightly reduce the amount of confectioners' sugar added to the filling.
- Vanilla extract: Be sure to use a high-quality vanilla extract for the best taste.
- Semi-sweet chocolate morsels: You can also use a high-quality semi-sweet chocolate bar instead of morsels.
- Heavy cream: Don't substitute with half and half or whole milk.
- Salted peanuts/Maldon sea salt flakes: Both of these are optional, but they provide a pretty and tasty garnish.
How To Make This Recipe
There are three parts to this pie: Chocolate Teddy Graham pie crust, peanut butter filling, and chocolate ganache pie topping. Here's a step-by-step for making the recipe:
1. Add Teddy Grahams and brown sugar to a food processor. Pulse until a coarse crumb has formed.
2. Stream in melted butter while the food processor runs at low speed.
3. Blend until the butter is well combined and a sand-like texture has formed. The crust should easily hold together when you press it between your fingers. If it doesn't, add more melted butter 1 tablespoon (14 grams) at a time until it holds together.
4. Place the crust in an ungreased 9-inch (23 cm) pie pan. Press the crust evenly onto the bottom and sides of the pan using your hands. Then, go over the bottom and sides of the crust using the bottom of a small dry measuring cup to firmly and evenly pat the crust in place.
Freeze the crust for 15–20 minutes, until it's firm.
5. For the filling, beat together cream cheese, Cool Whip, peanut butter, confectioners' sugar, and vanilla extract until combined. You can do this with an electric mixer or a whisk.
6. Transfer the filling to the frozen pie crust and smooth the top. Chill in the refrigerator for 15–20 minutes to slightly solidify.
7. For the ganache topping, place chocolate morsels and butter in a medium-sized heat-safe bowl. Pour hot heavy cream on top, and allow the mixture to sit, without stirring, for 3 minutes.
8. Whisk until the mixture is smooth and fully blended. If there are still bits of chocolate or butter after stirring with the heavy cream for 60–90 seconds, heat the entire mixture in the microwave on 50 percent power (medium) for an additional 15–30 seconds, then stir until the correct consistency forms.
9. Top the pie with ganache, and smooth the top.
10. Optionally, garnish with salted peanuts and Maldon sea salt flakes while the chocolate is still wet.
Chill uncovered until the chocolate ganache has set, about 15–30 minutes. Cover and allow to set in the fridge for an additional 2–4 hours before serving.
Expert Tips
- Make Ahead: You can make this pie up to 72 hours (3 days) ahead of time.
- I prefer to allow the pie to sit at room temperature to slightly soften the ganache before serving. It also makes slicing the pie a little easier.
- If you find the pie is too salty, omit the salted peanuts and Maldon sea salt flakes on top.
Recipe FAQs
The crust may need some additional melted butter to help everything stick together. The crust should hold together when you press it in between your fingers. You may need to add additional melted butter (1 tablespoon or 14 grams at a time) to achieve this consistency.
Simply allow the pie to slightly soften at room temperature before slicing into it.
Sure! If you'd like to save time, you can opt for a store-bought chocolate pie crust.
More Pie Recipes
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Peanut Butter & Chocolate Ganache Pie (No Bake)
Equipment
- 9 inch (23 cm) pie pan
Ingredients
Pie Crust
- 2 cups chocolate Teddy Grahams
- ¼ cup firmly packed light brown sugar
- 6 tablespoons melted unsalted butter plus more if needed
Peanut Butter Filling
- 8 ounces cream cheese softened to room temperature
- 1 ½ cups Cool Whip chilled but not frozen
- 1 cup creamy peanut butter
- ¾ cup confectioners' sugar
- 1 teaspoon vanilla extract
Chocolate Ganache Topping
- ½ cup semi-sweet chocolate morsels
- 2 tablespoons room temperature unsalted butter cut into 1 tablespoon (14 gram) pieces
- 6 tablespoons heavy cream
- ¼ cup roughly chopped salted peanuts for garnish (optional)
- Maldon sea salt flakes for garnish (optional)
Instructions
For Pie Crust
- Add Teddy Grahams and brown sugar to a food processor. Pulse until a coarse crumb has formed. Stream in melted butter while the food processor is running at low speed. Blend until the butter is well combined and a sand-like texture has formed. The crust should easily hold together when you press it between your fingers. If it doesn't, add more melted butter 1 tablespoon (14 grams) at a time until it holds together.
- Place the crust in an ungreased 9 inch (23 cm) pie pan. Press the crust evenly onto the bottom and sides of the pan using your hands. Then, go over the bottom and sides of the crust using the bottom of a small dry measuring cup to firmly and evenly pat the crust in place.
- Freeze crust for 15–20 minutes, until firm.
For Peanut Butter Filling
- Beat together cream cheese, Cool Whip, peanut butter, confectioners' sugar, and vanilla extract until combined.
- Transfer the filling to the frozen pie crust, and smooth the top. Chill in the refrigerator for 15–20 minutes to slightly solidify.
For Chocolate Ganache Topping
- Place chocolate morsels and butter in a medium-sized heat-safe bowl. Heat heavy cream in the microwave on 100 percent power (high) for 1–2 minutes, until the heavy cream begins to steam and bubble but doesn’t boil over. Immediately, pour the heavy cream over the chocolate. Make sure all of the chocolate is submerged under the cream. Allow the mixture to sit, without stirring, for 3 minutes.
- Whisk until the mixture is smooth and fully blended. If there are still bits of chocolate or butter after stirring with the heavy cream for 60–90 seconds, heat the entire mixture in the microwave on 50 percent power (medium) for an additional 15–30 seconds, then stir until the correct consistency forms.
- Top pie with ganache, and smooth the top. Optionally, garnish with salted peanuts and Maldon sea salt flakes while the chocolate is still wet.
- Chill uncovered until the chocolate ganache has set, about 15–30 minutes. Cover and allow to set in the fridge for an additional 2–4 hours before serving.
Sadie
My family loved this! We made it for my mom's birthday and it was such a hit!