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–+ servings
Delicious creamy chocolate peanut butter pie garnished with chocolate shavings
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5 from 2 votes

Creamy Chocolate Peanut Butter Pie

This Creamy Chocolate Peanut Butter Pie is rich, silky, and comforting, featuring a luscious peanut butter filling in a chocolate cookie crust.
Prep Time15 minutes
Cook Time8 minutes
Total Time4 hours
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 8 servings

Equipment

  • Mixing Bowl
  • Pie Pan
  • Hand Mixer

Ingredients

Crust Ingredients

  • 1.5 cups chocolate cookie crumbs (made from about 12–15 chocolate sandwich cookies, finely crushed)
  • 0.5 cup unsalted butter (melted, cooled slightly)

Filling Ingredients

  • 1 cup creamy peanut butter (room temperature, smooth)
  • 1 cup powdered sugar (sifted if lumpy)
  • 1 cup cream cheese (softened, room temperature)
  • 1 cup whipped topping (thawed if frozen, such as Cool Whip)
  • 1 cup chocolate chips (melted, semi-sweet or dark, slightly cooled)
  • 1 teaspoon vanilla extract (pure vanilla preferred)

Instructions

  • Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie pan or use a removable-bottom pan for easy slicing.
  • In a medium bowl, combine chocolate cookie crumbs and melted unsalted butter. Stir until evenly moistened. Press the mixture firmly into the bottom and up the sides of the pie pan to form an even crust.
  • Bake the crust for about 8 minutes to set and deepen the chocolate flavor. Remove from oven and let it cool completely on a wire rack — about 20–30 minutes.
  • In a large mixing bowl, beat together creamy peanut butter, powdered sugar, and softened cream cheese until smooth and creamy. Use a hand mixer on medium speed for 2–3 minutes to ensure there are no lumps.
  • Fold in whipped topping gently with a spatula until well combined and airy. Don’t overmix or you’ll deflate the whipped topping.
  • Pour the peanut butter mixture into the cooled crust, spreading it evenly with an offset spatula. Smooth the top for a clean finish.
  • Drizzle melted chocolate chips over the top. Use a spoon to create thin ribbons or gently pipe a pattern. For a professional touch, sprinkle chopped peanuts or flaky sea salt.
  • Refrigerate the pie for at least 4 hours or until fully set; overnight chilling yields the best sliceable texture.
  • Serve chilled. Use a hot knife (dip in hot water and wipe dry between slices) for clean cuts and enjoy!

Notes

Store covered in the refrigerator for up to 4 days. You can freeze the pie for up to 2 months. Thaw in the refrigerator overnight before serving.