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Chocolate Peanut Butter Pie Recipe – Easy No Bake Dessert With Rich Ganache

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This Chocolate Peanut Butter Pie is a rich, no-bake dessert featuring a chocolate biscuit crust, a light and creamy peanut butter filling, and a glossy chocolate ganache topping. It’s indulgent, smooth, and irresistibly easy to make for any occasion.

Ingredients

For the Chocolate Biscuit Crust:

200g (about 2 cups) plain chocolate biscuits (such as chocolate digestives or graham crackers)

90g (6 tablespoons) unsalted butter, melted

For the Peanut Butter Filling:

240g (1 cup) creamy peanut butter (not natural-style)

225g (8 oz) cream cheese, softened

120g (1 cup) powdered sugar

360ml (1 1/2 cups) heavy whipping cream, cold

1 teaspoon vanilla extract

For the Chocolate Ganache:

175g (1 cup) semi-sweet chocolate chips or chopped chocolate

120ml (1/2 cup) heavy cream

Optional Topping: 30g (1/4 cup) salted roasted peanuts, chopped

Instructions

  1. Finely crush the chocolate biscuits using a food processor or by rolling them in a ziplock bag.
  2. Mix the crushed biscuits with melted butter until combined. Press the mixture firmly into the base and sides of a 9-inch pie dish. Chill for 20–30 minutes.
  3. In a large bowl, beat together cream cheese, peanut butter, and powdered sugar until smooth and creamy.
  4. In a separate bowl, whip cold heavy cream and vanilla until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until well incorporated.
  5. Spread the peanut butter filling evenly into the chilled crust and refrigerate for 1–2 hours to set.
  6. For the ganache, heat the heavy cream until hot but not boiling. Pour over the chocolate chips, let sit for 1 minute, then stir until smooth and glossy.
  7. Let the ganache cool slightly, then pour it evenly over the chilled peanut butter layer.
  8. Refrigerate for at least 1 more hour or until the ganache is fully set.
  9. Before serving, garnish with chopped salted peanuts or your choice of toppings.

Notes

Use an Oreo crust for a deeper chocolate flavor.

Drizzle caramel or melted peanut butter on top of the ganache for extra indulgence.

Make mini pies in muffin tins for individual servings.

For a salty-sweet twist, mix crushed pretzels into the crust.

Freeze for up to 1 month; thaw in the fridge before serving.

Nutrition

Find it online: https://justsosavory.com/chocolate-peanut-butter-pie-recipe-easy-no-bake-dessert-with-rich-ganache/