Chocolate Peanut Butter Pie

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  • Level: Intermediate
  • Total: 4 hr (includes freezing time)
  • Active: 1 hr
  • Yield: 4 servings
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6 ounces unsalted butter, melted

2 cups cocoa-flavored puffed cereal, such as Cocoa Puffs, crushed 

8 chocolate wafers, crushed 

1/4 cup granulated sugar 

Chocolate Ganache:

1/2 cup heavy cream

8 ounces bittersweet chocolate, chopped 

Peanut Butter Filling:

1 cup crema

3/4 cup peanut butter 

1/2 cup powdered sugar 

8 ounces cream cheese 

8 ounces mascarpone 

1 teaspoon vanilla extract

Whipped Topping:

1 cup heavy cream

1/4 to 1/2 cup half-and-half 

1 teaspoon vanilla extract


Special equipment:
a springform pan
  1. For the crust: Preheat the oven to 350 degrees F. Stir together the melted butter, puffed cereal, chocolate wafers and granulated sugar in a bowl. Press the mixture into a springform pan. Bake for 8 to 10 minutes. Let cool.
  2. For the chocolate ganache: Heat the cream in a small saucepan over low heat. Slowly stir in chocolate until melted and blended.
  3. For the peanut butter filling: Beat together the crema, peanut butter, powdered sugar, cream cheese, mascarpone and vanilla in a stand mixer.
  4. For the whipped topping: Whip the cream, half-and-half and vanilla until peaks form.
  5. To assemble the pie: Layer the cooled crust with chocolate ganache and freeze.
  6. Add the peanut butter filling; freeze again.
  7. Add the whipped topping; freeze a third time.
  8. Remove the springform ring and serve. 
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