Chocolate Bottomed Peanut Butter Pie Recipe
If you’re searching for a show-stopping dessert that’s every bit as indulgent as it is easy to make, you’ve just found it. This Chocolate Bottomed Peanut Butter Pie is a dream for anyone who loves the classic combination of chocolate and peanut butter, all wrapped up in a creamy, chilled pie that’s as inviting as a hug from an old friend. With its crisp graham cracker crust, rich chocolate layer, and luscious peanut butter filling, every bite is a celebration. Whether you’re serving it for a special occasion or just need a sweet pick-me-up, this pie never fails to impress.
Ingredients You’ll Need
The beauty of Chocolate Bottomed Peanut Butter Pie is in its simplicity—each ingredient is chosen for the way it brings flavor, texture, or a pop of color to the final masterpiece. Here’s what you’ll need, along with tips to make every layer shine.
- Graham cracker crumbs (1½ cups): These create a golden, buttery base that perfectly sets off the creamy filling and chocolate layer.
- Granulated sugar (¼ cup): Just enough sweetness to enhance the crust without overpowering it.
- Unsalted butter, melted (6 tablespoons): Helps the crust hold together and adds a rich, toasty flavor.
- Semisweet or dark chocolate chips (¾ cup): Choose your favorite for a chocolate layer that’s both decadent and balanced.
- Heavy cream (2 tablespoons, for chocolate layer): This ensures your chocolate melts smoothly and spreads like a dream.
- Creamy peanut butter (1 cup): The heart of the filling—choose a smooth, high-quality peanut butter for the best texture.
- Cream cheese, softened (8 oz): Adds tang and structure, making the filling ultra-luxurious.
- Powdered sugar (¾ cup): Dissolves easily into the filling, keeping things sweet and smooth.
- Vanilla extract (1 teaspoon): Just a splash brings warmth and depth to the peanut butter filling.
- Heavy whipping cream (1 cup) or whipped topping (8 oz): Folded in to create that irresistible, cloud-like texture.
- Optional toppings: Chopped peanuts, chocolate shavings, or a drizzle of melted chocolate for a finishing touch that’s as pretty as it is tasty.
How to Make Chocolate Bottomed Peanut Butter Pie
Step 1: Make the Graham Cracker Crust
Start by preheating your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until every crumb is coated and the mixture looks like wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8–10 minutes, just until it’s golden and fragrant. Set aside to cool completely—this helps keep the crust crisp under that luscious filling.
Step 2: Prepare the Chocolate Layer
Combine the chocolate chips and heavy cream in a microwave-safe bowl or use a double boiler. Heat in short bursts, stirring often, until the chocolate is melted and smooth. Pour this glossy chocolate mixture into your cooled crust, spreading it evenly with a spatula so every bite gets a chocolatey surprise. Pop the crust in the fridge for about 15 minutes to let the chocolate set.
Step 3: Whip Up the Peanut Butter Filling
In a large mixing bowl, beat together the peanut butter, softened cream cheese, powdered sugar, and vanilla extract until the mixture is silky and smooth. In another bowl, whip the heavy cream until stiff peaks form—this is key for that light, mousse-like texture. Gently fold the whipped cream into the peanut butter mixture, taking care not to deflate all that lovely air you’ve whipped in. The result? A filling that’s rich, fluffy, and absolutely irresistible.
Step 4: Assemble and Chill
Spoon the peanut butter filling into your pie crust, smoothing the top with a spatula or the back of a spoon. Cover the pie and refrigerate for at least 4 hours, or overnight if you can wait that long. This chill time is what allows the flavors to meld and the texture to set up perfectly.
Step 5: Top and Serve
When you’re ready to serve, let your creativity shine with toppings. Sprinkle chopped peanuts, scatter chocolate shavings, or drizzle extra melted chocolate across the top for an eye-catching finish. Slice and serve up your Chocolate Bottomed Peanut Butter Pie to rounds of applause.
How to Serve Chocolate Bottomed Peanut Butter Pie
Garnishes
The right garnish transforms this pie from delicious to unforgettable. Try a sprinkle of chopped peanuts for crunch, a shower of chocolate curls for elegance, or a zigzag of melted chocolate for dramatic flair. Don’t be afraid to get playful—each topping adds its own personality to the pie.
Side Dishes
While this pie is a star on its own, it pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For something a bit lighter, serve with fresh berries; their tartness balances out the richness of the pie and adds a burst of color to your dessert plate.
Creative Ways to Present
If you want to make your Chocolate Bottomed Peanut Butter Pie the centerpiece of a special occasion, try serving individual slices on dessert plates with an artful drizzle of chocolate sauce. Or, cut it into mini squares for a charming dessert platter at parties. Cupcake liners make perfect holders for pie “bites” at potlucks or bake sales.
Make Ahead and Storage
Storing Leftovers
Cover any leftover pie tightly with plastic wrap or aluminum foil and store it in the refrigerator. It will keep beautifully for up to 4 days, maintaining its creamy texture and irresistible flavor. The chilled chocolate layer stays crisp, making every bite just as delightful as the first.
Freezing
If you’d like to make this Chocolate Bottomed Peanut Butter Pie ahead of time, you’re in luck—it freezes wonderfully! Wrap the entire pie (or individual slices) well in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving for best results.
Reheating
Since this is a chilled, no-bake pie after the crust, there’s no need to reheat it. If you’ve frozen your pie, simply allow it to thaw in the fridge until it’s sliceable and creamy again. Enjoy straight from the fridge for maximum flavor and texture.
FAQs
Can I use a store-bought crust for this Chocolate Bottomed Peanut Butter Pie?
Absolutely! A store-bought graham cracker or chocolate cookie crust works great if you’re short on time. Just make sure it’s the right size for all that luscious filling.
What’s the best peanut butter to use?
Creamy, shelf-stable peanut butter (like Jif or Skippy) gives the smoothest texture. Natural peanut butters can separate and make the filling less creamy, so use those only if you’re comfortable with a slightly different consistency.
Can I make this pie ahead of time?
Yes, and in fact, it tastes even better after resting overnight in the fridge! This makes Chocolate Bottomed Peanut Butter Pie a perfect make-ahead dessert for parties or holidays.
How do I get clean slices?
For neat slices, use a sharp knife dipped in hot water and wiped dry between cuts. This helps the blade glide through the chocolate and creamy layers without dragging or sticking.
Can I substitute the cream cheese?
If you need a dairy-free option or just don’t like cream cheese, try using a thick dairy-free cream cheese alternative or mascarpone. The flavor and texture will change a bit, but it will still be delicious.
Final Thoughts
This Chocolate Bottomed Peanut Butter Pie is pure comfort and celebration in dessert form. If you love the magic of chocolate and peanut butter together, you owe it to yourself to whip up this pie—whether it’s for a special gathering or just a Tuesday night treat. Trust me, one slice and you’ll be hooked!
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Chocolate Bottomed Peanut Butter Pie Recipe
- Total Time: 4 hours 30 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
A rich and creamy Chocolate Bottomed Peanut Butter Pie featuring a graham cracker crust, a smooth chocolate layer, and a fluffy peanut butter cream filling. Perfectly balanced with sweet and salty flavors, this no-bake dessert is ideal for peanut butter lovers looking for an indulgent treat.
Ingredients
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the chocolate layer:
- ¾ cup semisweet or dark chocolate chips
- 2 tablespoons heavy cream
For the filling:
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (or 8 oz whipped topping)
For topping (optional):
- Chopped peanuts
- Chocolate shavings
- Extra melted chocolate drizzle
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8–10 minutes until set and fragrant. Remove from oven and let it cool completely.
- Create the chocolate layer: Melt the semisweet or dark chocolate chips with the heavy cream together either in the microwave in short bursts or over a double boiler, stirring frequently until the mixture is smooth and glossy. Pour this chocolate ganache evenly into the cooled crust and spread it out. Refrigerate for 15 minutes to allow the chocolate to set firmly.
- Make the filling: In a large bowl, beat the creamy peanut butter, softened cream cheese, powdered sugar, and vanilla extract until the texture is smooth and creamy. In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully incorporated and fluffy, taking care not to deflate the mixture.
- Assemble the pie: Spoon the peanut butter filling over the chocolate layer in the pie crust and smooth the top using a spatula. Cover the pie with plastic wrap and chill in the refrigerator for at least 4 hours, or until fully set and firm.
- Add toppings and serve: Before serving, optionally garnish the pie with chopped peanuts, chocolate shavings, or drizzle with extra melted chocolate to enhance the presentation and flavor. Slice and serve chilled for the best experience.
Notes
- For a richer crust, substitute the graham cracker crumbs with chocolate cookie crumbs.
- This pie can be prepared a day in advance and stored covered in the refrigerator to allow flavors to meld.
- If using whipped topping instead of heavy whipping cream, ensure it is fully thawed if previously frozen.
- To soften cream cheese quickly, let it sit at room temperature for about 30 minutes or gently microwave in 10-second increments.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake (after crust preparation)
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 22g
- Sodium: 220mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 65mg
