Chocolate Peanut Butter Pie

Chocolate peanut butter tart 11

Last weekend, I was asked to bring dessert to a holiday party. I wanted to make something fun so I decided on this decadent pie version of a Reese’s Peanut Butter cup. I’m sure I don’t have to tell you, combining chocolate and peanut butter is usually a very good idea; it got a unanimous blog-worthy nod from everyone there.

Chocolate peanut butter tart 3

I know it looks complicated but, trust me, it’s really not hard to make. It’s got an easy chocolate wafer crust (a chocolate version of a graham cracker crust), a peanut butter filling that’s simply mixed and folded together, and a chocolate ganache topping that’s made in the microwave.

Making chocolate pb tart

All I can tell you is that if you walk into a party with this dessert, you’ll be very popular. It’s as good as you’re imagining it to be.

Chocolate peanut butter tart 10

Note: You can find a tart pan with a removable bottom for about $10 at any kitchen shop. I’ve even seen them at my local hardware store. If you can’t find one, you can also use a 10-inch springform pan and bring the crust about 1 inch up the rim (or for a 9-inch springform pan, bring the crust about 1 ½ inches up the rim).

Chocolate Peanut Butter Tart

Print Recipe
Servings: 10


For the Crust

  • 4 ounces semisweet chocolate, chopped (best quality, such as Ghirardelli)
  • 4 tablespoons unsalted butter, cut into tablespoons
  • 8 ounces Nabisco Chocolate Wafers (about 32 cookies from a 9-ounce package), finely ground in a food processor to make 2 cups of crumbs

For the Peanut Butter Filling

  • 8 ounces cream cheese, at room temperature
  • 1 cup smooth peanut butter (I use Skippy Natural)
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1 cup cold heavy cream

For the Topping

  • 4 ounces semisweet chocolate, chopped (best quality, such as Ghirardelli)
  • 1/2 cup heavy cream
  • 1/4 cup salted roasted peanuts, chopped


  1. Make the chocolate crust: Preheat the oven to 375 degrees. In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is just melted. Stir well, then stir in the cookie crumbs. Press the cookie crumbs evenly over the bottom and up the rim of a 10-inch tart pan with a removable bottom. (Be sure not to make the crust too thick in any one spot, especially around the rim. Keep it thin throughout, otherwise it will come out too hard.) Bake the crust for 10 minutes, then cool on a rack.
  2. Meanwhile, make the peanut butter filling: In a large bowl, using a hand-held electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using an electric mixer, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream. Spoon the filling into the crust, smoothing the surface. Refrigerate uncovered for about 1 hour.
  3. Make the chocolate topping: In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is just melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally. Spread the chocolate topping over the chilled peanut butter filling and sprinkle the chopped peanuts around the edges of the pie. Chill uncovered in refrigerator for 3 more hours.
  4. To serve: Carefully remove the rim from the pan by gently pressing upwards on the bottom while holding the rim in place. (If using a springform pan, run a thin knife around the crust to loosen it, then remove the springform ring.) Use a sharp knife to cut the pie into wedges. Run the knife under hot water and dry it between each cut. Serve chilled or slightly cooler than room temperature.
  5. Note: This pie can be made a day ahead, then covered and refrigerated until ready to serve.
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  • ooo… two great tastes that taste great together! YUM! And, congrats on Saveur!

  • Love your pictures, that pie sounds awesome!

  • beautiful photos, pie looks delish!

  • That looks like heaven! So appropriate to the season.

  • My family would love this! It looks so easy to make. Your photos are top notch! Congrats also on your Saveur best of the web pick!

  • My family would love this dessert – I’m bookmarking it to make in the next couple of weeks. It’s gorgeous!

  • Your photos are perfect. The crust looks and sounds amazing. I love the addition of chocolate in the crust.

  • Wowow! Your pie looks stunning! thanks for sharing :)

  • Susan

    Made this yesterday and brought it to a dinner party with rave reviews! Easy to make and looks pretty….

  • anything with chocolate and peanutbutter has my name written all over it!

  • Thanks so much for your comment on my blog–it lead me to your fabulous site! I will be checking back often. I’m glad we found each other in the blogosphere! Happy Holidays!

  • Leanne

    Will definitely try to make this for my friends this winter break – thanks for the awesome pictures & easy to follow directions!

  • Helen

    The Nabisco chocolate wafers also make great ice cream sandwiches! Just fill with flavor of choice and re-freeze for a bit.

    I haven’t seen them in our local store for a long time, but they have reappeared in time for the holidays. The Icebox Cake recipe on the back is still as good as it was 30 years ago! It was a big hit at a recent pot luck.

  • Jenn

    Helen, I couldn’t agree more! I love them filled with Hagaan Dazs coffee ice cream (check out this old post…link to

    I also grew up making that Icebox Cake on the side of the box. It is so simple to make and everyone loves it!

  • I finished making this tart/pie today. I don’t know why the crust came out so hard; I followed the directions precisely. Aside from the hard crust, everything was really good. I created mini-tarts and served them with freshly-whipped cream. Thanks for the recipe, and happy holidays.

  • Jenn

    Memoria, Thanks so much for your comment. When making the crust, be sure not to make it too thick in any one spot. It can be tempting to build it up around the rim, but it is not necessary and will result in a hard crust. I’ve made some notes in the recipe…thanks for your feedback!

  • Candi Graves

    My family and friends loved this! I couldn’t find the tart pan and I am all about short-cuts….so, I purchased a premade Oreo cookie graham cracker crust from my local grocery. The recipe yielded enough filling to have two pies! I took one with me to a dinner party and left the other behind for my kids to enjoy.

    This is definately a new family favorite! Thanks for sharing with us!

  • I finally made a post about this yummy tart! Thanks for the great recipe.

  • Amy

    My husbands birthday is coming up. I think I’m going to give this a try. Instead of the peanuts, I may buy some Reese cups and sprinkle them around the pie. You can never have enough chocolate around our home.

  • Thank you so much for sharing the ingredients i will definitely doing this it looks so delicious. :)


  • I’ve made a few Chocolate Peanut Butter Pies trying to perfect the chocolate. I want something firm but not hard, do you suggest that the ganache is the best choice? I tend to do a layer of peanut butter, layer of chocolate, then homemade whipped cream.

  • Chocolate and peanut butter are a match made in heaven. I don’t think I’ll ever get tired of that glorious combination. What a beautiful pie.

  • Meg F.

    YUM I want to make this!

  • Judy

    My sister thinks her recipe for chocolate peanut butter pie is the bomb. I’m looking forward to making her eat her words with this recipe.

  • Carissa

    This was perfect – loved by the adults and kids!

  • Becca L

    Simple and delicious…just the kind of recipe I like!

  • Mike

    I made this pie at Thanksgiving. Now I’m not allowed anywhere without bringing one.. It is unbelievably good.

  • I think this just might go into the OMG category!!! Years and years ago when I was in college I had a PB pie that I’ve dreamed of ever since, this one looks like it might be a similar version.
    I also wanted to make sure that you are aware that your post, photos and recipe have been posted on a site called Cake Recipes with Pictures, they also have a pin it button for your photo but a link to their site.
    They stole some of my content earlier this month and it took me weeks to get them to remove it… I just wanted to make sure you were aware.
    I’m super happy I found this recipe though!

  • Vicki Hoffman

    Will definitely try this one! Love peanut butter! Would love to win the cutting board! I soooo need a new one!

  • Mike

    Unbelievable recipe. Comes out perfect every time. I’m not allowed at any function unless I bring one of these

  • Chocolate and peanut butter ALWAYS go together! Thanks for the recipe!

  • Emily

    Fabulous and delicious! I made this for a dinner party recently, but used almond butter instead due to a guest with severe peanut allergies. It was devoured with high praise from everyone. Thank you for all the wonderful (and pretty much fool-proof) recipes!!

  • cheryl

    This is the BEST peanut butter pie I have ever eaten and I love making it!! I decorate the top with mini reeses pb bups too! This pie is always a hit at parties! Thank you for sharing with us!

  • Amanda S.

    When I made this, I used the mini graham cracker crusts – for individual pies – and they were a hit! And it was easy to divy up for people and you didn’t have to worry about slicing it.

  • MIKE K.

    My daughters favorite recipe. We garnish with mini peanut butter cups instead of the peanuts.

  • ieatdarkchocolateeveryday

    I LOVE this recipe! The end result is gorgeous! I’ve modified it a bit from your original in two ways:

    I like to lighten the fat and raise the protein so I use 4 ounces of yogurt cheese* and 4 oz neufchâtel cream cheese in place of the 8 oz brick of regular cream cheese.

    I also like a more intense chocolate flavor so I add an additional half ounce of baking chocolate to the crust as well as to the ganache topping.

    YUM! I’m going to have to make it again very soon!

    * to make the yogurt cheese, put a coffee filter in a strainer over a bowl, place 8 oz of plain lowfat yogurt inside the filter, cover and put in the fridge overnight.

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