Name: Chocolate Bottomed Peanut Butter Pie
Prep time: 20 min
Total time: 120 min
Ingredients: 1 9-inch Pie crust (pre-baked); 1 2/3 cups Semi-sweet chocolate chips; 2/3 cup Heavy cream; 2 tablespoons Corn syrup or honey; 1 teaspoon Vanilla extract; 1 package Vanilla pudding mix (instant) ((3.4 ounces)); 1 cup Cold milk; 1/2 cup Peanut butter; 8 ounces Cool Whip (thawed); 8-10 Reese’s mini cups (chopped, optional); 2 tablespoons Melted chocolate (for drizzling, optional)

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Craving a creamy, dreamy dessert that satisfies every sweet tooth and peanut butter lover? Get ready for the ultimate treat: Chocolate Bottomed Peanut Butter Pie. This decadent pie combines two iconic flavors—rich chocolate and luxurious peanut butter—into a no-fuss showstopper perfect for family gatherings and busy weeknights alike. Did you know that the original peanut butter pie dates back to the early 1900s, but this chocolate-bottomed twist adds an irresistible layer of indulgence that few can resist? What makes this pie especially wonderful is how quickly it comes together with simple ingredients and zero baking stress, making it a hit for novice bakers and experts alike. If you’ve enjoyed my Easy Peanut Butter Mug Cake, this pie is about to be your new favorite. Let’s dive in and discover why Chocolate Bottomed Peanut Butter Pie deserves a spot on your dessert table tonight!

What is Chocolate Bottomed Peanut Butter Pie?

Have you ever heard a name that makes you instantly hungry—like Chocolate Bottomed Peanut Butter Pie? Why “bottomed,” you wonder? Well, imagine slicing into a luscious peanut butter mousse only to discover a hidden layer of melt-in-your-mouth chocolate at the base. It’s a surprise you’ll want again and again! Some say the way to a man’s heart is through his stomach, but honestly, this pie will win over anybody—no matter whose heart you’re after. Ready for a dessert that delivers both chocolate and peanut butter bliss in every bite? This pie’s name is as fun as making (and eating) it. Gather your ingredients and let’s make kitchen magic together!

Why You’ll Love This

The true star of this pie is the silky-smooth peanut butter mousse layered over a thick, fudgy chocolate base—all cradled in a crisp, buttery crust. Making it at home is not only a mouthwatering experience, but also great for your budget. Each slice costs a fraction of store-bought specialty desserts, and you can personalize the toppings however you like, from mini Reese’s cups to artistic chocolate drizzles. The creamy filling teams up perfectly with the crunchy crust and chocolate, making every bite crave-worthy and unique. If you loved my No-Bake Oreo Pie, you’ll find this peanut butter and chocolate combo even more tempting. Try this recipe once, and you’ll find yourself making it again for every celebration—and just because!

How to Make

Quick Overview

This Chocolate Bottomed Peanut Butter Pie is a total breeze to whip up, taking just 20 minutes of hands-on time and delivering show-stopping results. The stand-out features are the rich chocolate ganache base, fluffy peanut butter mousse, and playful candy toppings. No oven required and minimal cleanup—just good, old-fashioned layering. Whether you want a quick family treat or a dessert that wows at potlucks, this pie is your ticket to effortless indulgence.

Ingredients

1 9-inch pie crust (pre-baked)
1 2/3 cups semi-sweet chocolate chips
2/3 cup heavy cream
2 tablespoons corn syrup or honey
1 teaspoon vanilla extract
1 (3.4-ounce) package vanilla pudding mix (instant)
1 cup cold milk
1/2 cup peanut butter
8 ounces Cool Whip (thawed)
8–10 Reese’s mini cups (chopped, optional)
2 tablespoons melted chocolate (for drizzling, optional)

Directions

In a microwave-safe bowl, combine the semi-sweet chocolate chips, heavy cream, corn syrup (or honey), and vanilla extract. Microwave at 50% power for 1 minute. Remove and stir with a whisk until the mixture is smooth and creamy. If chocolate chips remain unmelted, heat for an additional 15 seconds at 50% power and stir again.
Pour the chocolate mixture into your pre-baked pie crust. Use a spatula to smooth it into an even layer. Place the crust in the freezer for about 10 minutes while you make the peanut butter filling.
In a clean mixing bowl, whisk the vanilla pudding mix with 1 cup of cold milk until smooth and slightly thickened.
Microwave the peanut butter for 10 seconds to soften, then add it to the pudding mixture. Whisk until the mixture is fully combined and silky smooth.
Gently fold in the thawed Cool Whip to create a light and creamy mousse.
Remove the pie crust from the freezer. Carefully pour the peanut butter mousse over the chilled chocolate layer, spreading gently with a spatula.
Decorate as desired with chopped Reese’s mini cups and a drizzle of melted chocolate.
Refrigerate the pie for at least 2 hours (or until set) before slicing and serving. Store any leftovers in the fridge.

What to Serve With

For the ultimate dessert experience, serve your Chocolate Bottomed Peanut Butter Pie with tall glasses of cold milk or rich hot chocolate. A scoop of vanilla or caramel ice cream is heavenly on the side. Consider serving with fresh berries, like strawberries or raspberries, to balance out the richness. If you want to go the extra mile, a dollop of homemade whipped cream and a sprinkle of crushed pretzels add fun flavor and crunch. For a party-style spread, pair this pie with other fan favorites like chocolate chip cookies or no-bake cheesecake bars.

Top Tips for Perfecting

For a gluten-free twist, use a gluten-free pie crust and double-check your pudding mix.
If you don’t have Cool Whip, whipped heavy cream (beat to stiff peaks) makes a great substitute.
Don’t skip chilling each layer—this keeps them separate and gives the best texture.
Use room-temperature ingredients for smoother mixing and easier folding.
Drizzle the melted chocolate just before serving to keep it glossy and beautiful.

Storing and Reheating Tips

Store your Chocolate Bottomed Peanut Butter Pie covered in the refrigerator. It stays fresh for up to 4 days, making it a great make-ahead dessert. To freeze, wrap the pie tightly in plastic wrap and then foil; it will keep well for up to 2 months. When ready to serve, thaw overnight in the fridge. This pie does not require reheating and is best enjoyed chilled, straight from the fridge. If you prefer slightly softer layers, let it sit at room temperature for 15 minutes before serving.

FAQs

Can I make this pie ahead of time?

Absolutely! This pie can be made a day in advance and kept covered in the fridge until you’re ready to serve.

Can I use homemade whipped cream instead of Cool Whip?

Yes, homemade whipped cream (whipped to stiff peaks) is a delicious substitute for Cool Whip.

What kind of pie crust works best?

A classic graham cracker crust is perfect, but you can use an Oreo crust or any pre-baked crust you love.

Can I use crunchy peanut butter?

Yes! Crunchy peanut butter adds extra texture—just be sure it mixes smoothly into the pudding layer.

How long can I store leftovers?

Leftover pie stays fresh in the fridge for up to 4 days and can be frozen for up to 2 months.

Conclusion

Chocolate Bottomed Peanut Butter Pie is the kind of dessert that delivers pure comfort and delight, combining everyone’s favorite flavors into a creamy, crowd-pleasing pie that’s as easy to make as it is impressive to serve. Whether you’re a kitchen newbie or a seasoned pro, this recipe will help you create memories and moments of happiness with every slice. Try it today and discover just how sweet and simple homemade desserts can be—then be sure to check out more fun and effortless recipes on the blog for your next sweet craving!