Chocolate Peanut Butter Tart

Tested & Perfected Recipes

Think of this chocolate peanut butter tart as a decadent, grown-up version of a Reese’s Peanut Butter cup.

Chocolate Peanut Butter Pie

Whenever I’m in need of a decadent, “wow” dessert, I make this quick-bake chocolate peanut butter tart modestly adapted from Food & Wine. With a chocolate wafer crust, rich peanut butter filling, and silky chocolate ganache topping, it tastes like a grown-up Reese’s Peanut Butter Cup.

To get the pretty fluted edges, you’ll need a tart pan with a removable bottom, which you can find at any kitchen store or online (my local hardware store even sells them). Although if you don’t have one, you can also use a springform pan. 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. 

What you’ll need to make a chocolate peanut butter tart

how to make chocolate peanut butter pie

How to make a chocolate peanut butter tart

Begin with the crust. Place the chocolate wafers in a food processor fitted with the steel blade.

how to make chocolate peanut butter pie

Process until the cookies are finely ground and set aside.

how to make chocolate peanut butter pie

In a medium microwave-safe bowl, melt the butter. Add the chocolate pieces.

how to make chocolate peanut butter pie

Stir until melted. (If necessary, place the bowl back in the microwave for 20 to 30 seconds.)

how to make chocolate peanut butter pie

Add the cookie crumbs and stir until evenly combined.

how to make chocolate peanut butter pie

Press the cookie crumbs evenly over the bottom and up the rim of a 10-inch tart pan with a removable bottom. Bake the crust for 10 minutes, then cool on a rack.

how to make chocolate peanut butter pie

Meanwhile, make the peanut butter filling: In a large bowl of an electric mixer, combine the the cream cheese with the peanut butter, sugar and vanilla extract.

how to make chocolate peanut butter pie

Beat on medium speed until well-blended, a few minutes.

how to make chocolate peanut butter pie

In another large bowl, using an electric mixer, whip the cream until stiff peaks form.

how to make chocolate peanut butter pie

Add one-third of the whipped cream to the peanut butter mixture.

how to make chocolate peanut butter pie

Beat on low speed to combine.

how to make chocolate peanut butter pie

Add the remaining cream.

how to make chocolate peanut butter pie

Using a large rubber spatula, fold until evenly combined.

how to make chocolate peanut butter pie

The filling should be nice and light.

how to make chocolate peanut butter pie

Spoon the filling into the crust.

how to make chocolate peanut butter pie

Smooth the surface and refrigerate, uncovered, for about 1 hour.

how to make chocolate peanut butter pie

Once the pie has cooled, make the chocolate topping. In a medium microwave-safe bowl, combine the chocolate with the heavy cream.

how to make chocolate peanut butter pie

Microwave at high power in 20-second intervals until the chocolate is just melted and the cream is hot. Stir until well blended, then let cool until barely warm, stirring occasionally.

how to make chocolate peanut butter pie

Spread the chocolate topping over the chilled peanut butter filling.

how to make chocolate peanut butter pie

Sprinkle the chopped peanuts around the edges of the pie.

how to make chocolate peanut butter pie

Chill, uncovered, in the refrigerator for 3 more hours.

how to make chocolate peanut butter pie

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. Wipe the knifer clean between each cut. Serve chilled.

how to make chocolate peanut butter pie

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Chocolate Peanut Butter Tart

Think of this chocolate peanut butter tart as a decadent, grown-up version of a Reese’s Peanut Butter cup.

Servings: 10


For the Crust

  • 4 oz semisweet chocolate, chopped (best quality, such as Ghirardelli)
  • 4 tablespoons unsalted butter, cut into tablespoons
  • 8 oz Nabisco Chocolate Wafers (about 40 cookies from a 9-oz package), finely ground in a food processor to make 2 cups of crumbs

For the Peanut Butter Filling

  • 8 oz 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 oz 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°F. In a medium microwave-safe bowl, melt the butter. Add the chocolate and stir until melted. (If necessary, place the bowl back in the microwave for 20 to 30 seconds.) Add the cookie crumbs and stir until evenly combined. Press the cookie crumbs evenly over the bottom and up the rim of a 10-inch tart pan with a removable bottom (see note below). Bake the crust for 10 minutes, then cool on a rack.
  2. Meanwhile, make the peanut butter filling: In a large bowl of an electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract on medium speed until well-blended, a few minutes. In another large bowl, using an electric mixer, whip the cream until stiff peaks form. Add one-third of the whipped cream to the peanut butter mixture and beat on low speed to combine. Add the remaining cream and, using a large rubber spatula, fold until evenly combined. Spoon the filling into the crust, smoothing the surface. Refrigerate, uncovered, for about 1 hour.
  3. Make the chocolate topping: In a medium microwave-safe 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 until well 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 the 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. Wipe the knife clean between each cut. Serve chilled.
  5. Make-Ahead Instructions: This pie can be made a day ahead, then covered and refrigerated until ready to serve.
  6. Note: You can find a tart pan with a removable bottom at any kitchen shop or online. However, if you can’t your hands on 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). 

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Reviews & Comments

  • This was so easy to make and so delicious! My mom couldn’t stop raving about it. Will definitely make it again and soon!

    • — Jessica Matsushima on August 17, 2020
    • Reply
  • HI Jenn love your recipes can I use a 9 inch tart pan for this recipe??

    • — Anthony Perone on June 28, 2020
    • Reply
    • Glad you like the recipes! I think a 9-inch tart pan will be a bit too small for this. If you don’t want to buy a larger pan, you could still use the 9-inch pan and make a mini version with the extra crust and filling. Hope that helps!

      • — Jenn on June 29, 2020
      • Reply
      • This dessert is now one of my favourites! I followed the recipe apart from using icing sugar instead of caster (made it really smooth) and I used an 8inch tin but built it up the edges so it would be more like a thicker cheesecake style dessert. I also used oreos for the crust which worked perfectly!

        • — Abi on August 26, 2020
        • Reply
  • Hi Jenn. I couldn’t find chocolate wafers for the crust. Food shopping frustration! Do you think I’d be better off using a prepared chocolate crust or crushing Oreos either with or without the cream filling for the crust? Hoping to make for my husband’s birthday today. Thanks!

    • — Chris on May 24, 2020
    • Reply
    • Hi Chris, I suspect I’m weighing in too late to be helpful (sorry!) but for future reference, you can use Oreos with the filling scraped out. You’ll need about 32 cookies (or 8 ounces).

      • — Jenn on May 25, 2020
      • Reply
  • I made this and WOW!! One of my favorite tart recipes. Easy to follow and came out delicious!

    • — Bree on May 18, 2020
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  • I bake and cook from scratch daily and this dessert is in my “Top 5” for all time favorite desserts. Amazing and everyone loves it.

    • — Dani M on May 4, 2020
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  • AWESOME! I’ve been meaning to review recipes on this site as they are great. I’ve been making this recipe for a couple of years now and everyone raves about it. It doesn’t hurt that looks great but tastes even better and very creamy, not heavy at all. Looks like it came from a high end bakery!

    • — Sally Ann on April 26, 2020
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  • Literally perfect.

    • — Melissa K on April 22, 2020
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  • I love to cook and bake and am always trying new recipes I find online but I rarely comment/review but I made an exception for this recipe. It was one of the best thing’s I’ve ever made! My son who is somewhat of a foodie and does not like pie proclaimed this was one of the best desserts he ever had and I agree! It was perfect. Can’t wait to make it again. Thank you!

    • — Jennifer on March 17, 2020
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  • This recipe was insanely good! I cheated and used store bought Oreo cookie crust because I was making your Beef Stew and couldn’t put it in at the same time to bake the crust because the temps are different and I didn’t want to mess anything up. Next time I will bake the crust the NIGHT before and refrigerate overnight. That’s the only advice I have to make this recipe work better—serve it right out of the fridge because it cuts so nicely on day 2. Otherwise it’s perfect! Every one of the recipes I’ve made from your site and your book have knocked it out of the park! Thank you Jen for making me finally start to enjoy cooking and hosting parties because I am always confident when I am making one of your recipes.

    • — Michelle N on February 9, 2020
    • Reply
  • I’d love to make this for my in-laws Christmas but my sister-in-law is allergic to wheat. Any suggestions for a gluten free chocolate wafer to use in the crust?

    • — Bethanie on December 16, 2019
    • Reply
    • Hi Bethanie, I’ve never made a gluten-free version of this, but one reader commented that she used Pamela’s chocolate cookies for a gluten-free option. Hope you enjoy if you make it!

      • — Jenn on December 18, 2019
      • Reply
  • Looking for something different for Thanksgiving I made this recipe and it was beyond delicious. Rich chocolate ganache, light peanut butter middle, crunchy chocolate crumb crust, completely indulgent and heavenly. Thank you!!! I did add a bunch of chocolate to the topping to make it thicker, mine was milky thin til I doubled the chocolate.

    • — Sue on November 28, 2019
    • Reply
  • Is the whipped cream more for texture than taste? I was thinking of using almond milk whipped cream. 2 family members can’t have dairy and another can’t have coconut. My family’s dietary restrictions have made family dinners much more complicated. :/

    • — Cassie R. on November 21, 2019
    • Reply
    • Hi Cassie, I’ve never tried this with something like almond milk whipped cream but I suspect it should work. And yes, it’s primarily for the texture, not the taste (just to add some lightness). Please LMK how it turns out if you try it!

      • — Jenn on November 21, 2019
      • Reply
  • This is out of this world good and the presentation makes it look pretty fancy. One of my favorites to make and serve as it looks impressive but is so easy to make.

    • — Baking Mama on March 11, 2019
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  • I love chocolate and peanut butter, and this recipe showcases both so well! My 11 inch tart pan worked great, and the only changes I made to the recipe was to use the full 9oz package of cookies for more crust and added some more peanuts at the end for the finish.

    • — KJ on March 3, 2019
    • Reply
  • Hi Jenn, would you be able to add metric measurements to this recipe, please and can you tell me what the UK equivalent of semi-sweet chocolate and heavy cream is? I am really loving all your recipes, thank you

    • — Helen on December 26, 2018
    • Reply
    • Done! Semi-sweet chocolate is dark chocolate with a cacao content of around 60%. I believe heavy cream in the UK is double cream. Hope that helps! 🙂

      • — Jenn on December 27, 2018
      • Reply
      • That’s great, thank you

        • — Helen on December 29, 2018
        • Reply
  • This is really a WOW recipe. A real hit. No changes needed.

    • — Evelyn on December 23, 2018
    • Reply
  • This has now made it on my Christmas menu. Served it to some foodies a few weeks ago at a dinner party – huge hit! Brought it to the office Christmas potluck this week – disappeared in a flash with multiple requests for the recipe. So simple, but so delicious.

    • — Ellie on December 13, 2018
    • Reply
  • Could I put in freezer to speed time to serve?

    • — Carol Cotten on December 11, 2018
    • Reply
    • Not sure the pie would freeze very well long term, but it would be fine to speed up the chilling process. Enjoy!

      • — Jenn on December 12, 2018
      • Reply
      • Hi Jenn, I freeze this pie routinely, especially a few weeks before a holiday especially when I am hosting a big event and need to make a few things ahead. I prepare the topping on the morning of the event after the pie has thawed and refrigerate until serving. Always a big hit and requested time and time again! Please forgive me for using a store bought Oreo pie crust. It works beautifully, especially if you are fixed for time. Blessed Thanksgiving!

        • — Donna T on November 27, 2019
        • Reply
        • Thank you, Donna. Very helpful!

          • — Jenn on November 27, 2019
          • Reply
        • But I do allow the pie to set in the refrigerator first overnight and then freeze. Again, top the pie after thawing.

          • — Donna T on November 28, 2019
          • Reply
  • Excellent. I made this for my husband to reward him for completing a project at our house. We both loved it and were impressed. Your recipes (I’ve tried at least five so far) are so clear and thorough that even someone like me who tends to bumble around the kitchen can create a high-quality, professional dessert like this one!

    • — Ann on December 10, 2018
    • Reply
    • Amazing, easy and so so rich. It can easily stretch to 12 servings, especially with whipped cream, which I thought was a nice complement to the density of the tart. A real favorite of both kids and adults.

      • — rzh on July 21, 2019
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  • I’m not a baker, but this was really easy and so great!

    • — Tamara on November 23, 2018
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    • I made this in an 11oz tart pan. This is an incredible dessert! I used 9oz of chocolate wafers and it was perfect for my tart pan. This is our new family favorite for sure!!!

      • — Becca on August 7, 2019
      • Reply
  • Could this recipe be cooked in a 8×8 or 13×9 pan to make squares instead of a pie? I’m trying to maximize the output – looks delicious!

    • — Janet on November 14, 2018
    • Reply
    • Hi Janet, Yes, but the best size would be a 9-inch square pan. My only concern is that it will be difficult to cut.

      • — Jenn on November 15, 2018
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      • Thanks; decided to use the tart pan, but the one I have is 11-inch! Can I use this (I imagine shorter height) or should I get 9-in?
        Thanks again; love your recipes and cookbook!

        • — Janet on November 17, 2018
        • Reply
        • Glad you like the recipes and the cookbook! Using an 11-inch pan will work, but it will be quite thin.

          • — Jenn on November 19, 2018
          • Reply
      • I only have an 11-in tart pan – could that work, or is it too wide for the ingredients?

        • — Janet on November 17, 2018
        • Reply
        • Hi Janet, Unfortunately, I do think it’s too large. Sorry!

          • — Jenn on November 17, 2018
          • Reply
  • Hello Jenn, I would love to try this recipe but we have a family member with a severe nut allergy . Do you think tahini could be substituted for the peanut butter?
    Thank you, Marlene

    • — Marlene on November 8, 2018
    • Reply
    • Hi Marlene, Unfortunately, I don’t think tahini would work here. So sorry!

      • — Jenn on November 12, 2018
      • Reply
    • I’ve substituted creamy sunbutter (sunflower seed butter) in other dessert recipes before. It’s not a 100% match but still very tasty.

      • — rzh on February 22, 2020
      • Reply
  • I made this recipe and although it looked great my husband though the filling should be firmer. I used smuckers natural creamy peanut butter. The crust also tasted good but was hard & separated from the filing when cut. Only baked for 10 minutes. I grounded up 40 wafers which actually was more like 9oz so I used them all since I already had them grounded but I had to add a little more butter and chocolate. I think I saw in another review that if the crust was to thick it would come out hard? Any suggestions for a second attempt? We both love peanut butter pie we get at a local restaurant and I really wanted to find a recipe that tasted similar so we could have it at home. Think I might try using single serve tartlets pans and make smaller portions since it’s just the two of us. Always can give away other servings as gifts.

    • — Barbara M. on October 30, 2018
    • Reply
    • Hi Barbara, to address your first comment about the filling not being as firm as you expected, did you whip the cream until stiff peaks formed before combining it with the peanut butter mixture? Also, did you refrigerate it for at least an hour? And regarding the crust, it will get hard if it’s a little too thick, so next time, I’d limit the wafers to 8 ounces. Hope that helps!

      • — Jenn on November 1, 2018
      • Reply
  • I really want to make this recipe but have been unable to find the nabisco chocolate wafers in any stores local to me. is there something else i can use for the crust that would be equally as good?

    • — Jackie on October 22, 2018
    • Reply
    • Hi Jackie, You can use Oreos here but scrape the filling out. You’ll need about 32 cookies (or 8 ounces). Hope that helps!

      • — Jenn on October 23, 2018
      • Reply
  • Yum! I make this but without the choc crust. I love your idea of the choc crust, though. My center is the same (crm chz & PB, but I add 3/4 cup powd sugar, and then 2 cups of cool whip that I fold in by hand. Our entire family LOVES this. I will try your version on Thanksgiving this year!!! Thank you for sharing!

  • I made this with Ghirardelli 60% bittersweet chocolate and it was absolutely one of the best desserts I’ve ever had! It was a hit at the dinner party we went to. Everything from this site is crazy good!

  • Hi! I really love this recipe. I was wondering… to speed up the chill time, would it be okay to put it in the freezer for an hour instead of the fridge for 3 hours?

    • Hi RC, in order to chill it more quickly, I think that would work. Enjoy!

  • Hi Jenn, I made the PB pie this morning and it looks great. I’m taking it to a dinner party tonight and I’m sure it will be enjoyed by all. Do you leave it on the removable bottom to serve? Won’t it get scratched using a sharp knife? Thanks for all your delicious recipes. I really like your new cookbook.
    I can’t rate it yet because we haven’t tried it.

    • Hi Carol, I would recommend serving it right from the pan’s base as it would be very challenging to move it to another serving plate. Just cut it carefully to minimize scratching the surface. Hope you enjoy!

  • I absolutely love this recipe! Keep them coming. 🙂 I’ve already made this three times.

  • Hi Jen,

    Every Saturday my husband and I engage in a friendly “bake off” competition. We invite friends over to judge. You have been my secret weapon! Lol. I won last weekend with your boy bait and this weekend I am baking your chocolate peanut butter pie. Your recipes are amazing! Thank you for helping me earn a week of bragging rights. 🙂


    • LOL – that is the cutest thing! Good luck – and definitely also try the chocolate cream pie and coconut cream pie…those are winners!

  • Every holiday for a few years now my family asks for the same dessert. This year I came across your site, and decided to try this one instead. It didn’t disappoint. It will now be one of my key desserts in the rotation to bring to events or dinners. So easy, and amazing. Can’t wait to try more recipes out. Already have a few more bookmarked. Thanks so much.

  • Jenn,
    Since I am not good with crusts will a store bought chocolate graham cracker crust work as well. My brother in law is so picky where the dinner is being held and I want to get this right.

    • That should work but if you can find an oreo crust, I would recommend that over the chocolate graham one.

  • We love this recipe and when I say we I mean pretty much everyone I know…it’s become my signature dessert for parties! The first time I made this was for my husband and sons…Valentine’s Day ! They thought I bought it but remembered me making it but couldn’t believe it. The directions were so easy and it looks so elegant…it is a winner all the way around. I followed the recipe to a T and it looked like yours!!! Thank you, Jenn for making me look good!

  • I was hoping to top this with whipped cream (fresh) instead of a chocolate glaze. Any ideas or hesitations around doing that?

    • Hi Amanda, It won’t have quite the same “finished” look or chocolate flavor but it should still be good. I’d love to know how it turns out!

  • Off the charts. Made this for wifey’s birthday and she loved it. Used a springform pan, probably made bottom crust too thick but flavor was amazing. I thought maybe filling was too light – have you tried making this without the whipped cream in the filling? Tasted the cream cheese and sugar peanut butter vanilla before adding whipped cream and thought it matched Reese’s cup flavor and consistency. Thanks for recipe I will try again when I get a tart pan. Thanks!

  • WOW this was an amazing recipe! Made as written and it came out beautifully! The mousse was solid but not dense and held up to the chocolate topping perfectly! The wafer crust was easy to make and added fantastic texture. This was a huge hit at my Christmas Dinner. Thank you!!

  • This is a great tart. I made it gluten and corn free by using Pamela’s chocolate cookies to replace Nabisco and Organic Valley neufatchel cheese. It also freezes well. My family thinks it’s delicious!

  • So absolutely sensational.
    I want to make some of these in 4″ quiche pans to give as gifts – do you think that will work?

    • Yes, I think that would work. Glad you like it!

  • I made this for Thanksgiving and it was so delicious! Everyone raved about it! The only thing I would do differently is buy a box of the chocolate wafer crumbs instead of crushing my own, only because I don’t have a food processor therefore my crust was a big coarser than it should have been. Still tasted delicious just didn’t have a firm crust. This one is a hit!

  • Who doesn’t love peanut butter and chocolate!!! This pie is always a crowd pleaser. Made the recipe as written.

  • A new family favorite – like a giant Reese Cup!!

  • I made this on Thanksgiving for a fellow chocolate-peanut butter lover, and wow, was everyone impressed! It truly looked like something that a professional had made and tasted delicious. I added a little extra peanut butter to the filling because I wanted it to stand out. I had considered leaving off the chopped peanuts, but was glad that I didn’t because it really dressed it up and added a nice crunchy texture.
    Just an FYI, be careful when handling the tart pan as the side may come off if you don’t hold it by the edges. That happened to be as I was carrying it to the cooling rack and the crust broke, but since it was still hot I was able to press it back into the pan and once it was covered with the filling and the ganache no one could tell.

  • This recipe is perfect! I make this for every family birthday and everyone loves it. It is much easier to make with the tart pan!

  • OMG, made this for Thanksgiving and it was AMAZING. I also used mini Reese’s cups instead of the peanuts for garnish. So rich, so easy, so delicious. And it looked so professional!

    • Also, I couldn’t find the Nabisco wafers at my smallish local supermarket, but I had a container of chocolate cat cookies from Trader Joe’s and the worked perfectly.

  • I made this for Thanksgiving dinner – it was a huge hit! Very tasty and easy to make. I would offer 2 suggestions, be sure to weight the crust with stones or beans before you bake it – I didn’t and my crust shrank (my own fault). Also, when you spoon the filling into the crust make the top as flat as possible, if there are high spots the ganache runs off. I will definitely make this again.

  • Help! No Nillas in my small town. :/. I picked up Teddy Grahams and Oreos. Will the TG’s work? I asked my DH what he wanted to eat this weekend for his bday. So far: your meatloaf, chicken pot pie. Tonight it’s your filet with red wine sauce with the peanut butter pie to celebrate the actual bday tomorrow. Thanks for making me look so good. Got the book on preorder. Can’t wait!

    • Hi, I’d love to be celebrating your husband’s birthday with you– sounds like everyone in your house is being well fed this weekend! This recipe actually calls for chocolate wafers, not vanilla wafers. YOu can use Oreos here but scrape the filling out. You’ll need about 32 cookies (or 8 ounces). Hope you enjoy and happy birthday to your hubby!

      • I did use the Oreos. It was way easier than I thought. We’ve had everything but the peanut butter pie before — and that was the star of the show. It’s gone! Thank you for helping me with a great weekend!

  • To do some of this ahead of time, can you make and freeze the crust?

    • Yes, I don’t think the pie would necessarily freeze that well, but the crust should be fine.

  • Excellent!

  • This is just the most fabulous dessert. Unbelievably good! Thank you for a recipe that succeeds every time.

  • Can’t wait to make this recipe. The comments are very helpful and reviews are promising.

  • My nephew is allergic to peanuts. Can this be made with almond butter? Thanks in advance!

    • Sure, that should work. Enjoy!

  • Do you think using an 11 inch tart pan would be okay? Just adjust the time of baking accordingly as the crust will be slightly thinner? Or would you strongly suggest the 10in spring form? I have both.

    • Hi Sanda, I’d go with the 10-inch springform; just bring the crust about 1 inch up the rim. Hope you enjoy!

  • Hi Jenn – I am making this dessert tomorrow and am wondering whether I can use the Neuf Chatel cheese I have in my fridge in place of the cream cheese. Seems like the same stuff, not sure. Thanks!

    • Hi Delada, I’ve never made this with anything but regular cream cheese, but one reader commented that she has used neufchâtel and was happy with the result. I’d love to hear how it turns out if you go that route!

      • Hi Jenn – I used neufchatel and it worked just fine! Great dessert! Mmmmm

  • Hello! My grocery store doesn’t have the chocolate wafers. Can I use oreos with the filling scraped out? Any idea how many of the wafers I’d need?

    • Hi Liz, yes Oreos will work. You’ll need about 32 cookies (or 8 ounces). Hope you enjoy!

      • Awesome thank you! I can’t wait to serve this at girl’s night tonight!

    • I decided to pulse a container of Trader Joe’s chocolate cat cookies in the food processor. I will make this recipe tomorrow. I’m sure it should work fine.

  • Great recipe! It looks and tastes great. I will be making it again soon.

  • Delicious! Thanks so much for the recipe! People were fighting over the last slice, it is that good! The only change I made was to garnish the crusts edge with chopped up Reese’s miniature peanut butter cups instead of peanuts.

    I followed directions exactly & don’t know why but as pieces were sliced the crust tended to crumble, but no one cared 🙂

  • Hi Jen,
    I had high hopes for this recipe. And it delivered far beyond any expectations. Thank you so much. In twenty plus years cooking, this was one of the best desserts to come out of my kitchen.

  • Hi Jenn,

    Can I substitute Nabisco Chocolate Wafers? I am in Canada and I can’t seem find these in the stores.

    Thank you

    • Hi Nargiza, if you can’t find the wafers, Oreos would work (remove the filling). If you’re feeling ambitious, Smitten Kitchen has a recipe for chocolate wafers.

      • Thanks a lot Jenn, love your recipes:)

      • Is it ok to bake the pie crust in 11 inch tart pan instead of 10? thanks

        • Hi Nargiza, It will work but it will quite thin.

  • Hi Jenn –
    I saw that this can be made in advance, but how far in advance…. a couple of days (e.g., Wednesday/Thursday for a Saturday party?)
    Thanks, Emily

    • Hi Emily, a day ahead is best. You could get away with two days– the crust might get a little soft, but it’ll still be good.

  • Can this be made in a tart pan that doesn’t have a removable bottom? If so should I grease the pan since it will already be difficult to get out because of the scalloped edges? Making this tomorrow and trying not to go out and buy something.

    • Yes that will work (and yes lightly grease the pan) – the first piece might be a challenge to remove but after that it should be easier :).

      • Thanks so much for the quick reply! Made the crust with chocolate graham crackers because the store was out of the wafers. Based on the filling alone I know this pie will be AMAZING!!! 75% of my weekly cooking comes from your blog! It has never disappointed!!

  • I love this recipe! Looks like a lot of work, but really simple. I used my Vitamix since I didn’t have a food processor and it turn out great. Next time I will spend more time making sure the crust was even. I kind of rushed that part. This will now be my go-to dessert for parties and holidays!

  • I made this Saturday night for a dinner party and we all giggled over such an indulgent finish to an already decadent dinner! It WOWed this New Orleans crowd!
    Jennifer – how can I post a photo?

    • Glad you and your company enjoyed it! If you’re wondering how to post a recipe to this site, unfortunately it’s not set up for that, but feel free to email it to me if you’d like!

  • I have made this twice now for different functions. I am not an experienced cook but this is always one of the first to go, even though it is usually one of the largest offerings and my wife thinks it is a bit rich. To me that is a plus! Thanks for the recipe. I love it.

  • I am a Red Seal Pastry Chef and my standards are very high. I prepared this and the first words out of my mouth were “Holy #&%$ that’s good!” So yeah. This is the recipe you’ve been searching for if you love peanut butter pie/tarts.
    I was sceptical about using granulated sugar vs powdered sugar. No issues with texture whatsoever using regular granulated sugar. I reduced the sugar to 1/2 cup because that’s more my preference and this tart was prepared for a senior (my experience is that seniors find most desserts too sweet as they age…go figure!) and I feel jarred peanut butter has too much sugar in it already. It’s perfect! I mean really…perfection. Great job Chef!

  • I assume I whip the cream until it stands in stiff peaks? I’m always afraid it will turn to butter!!

    • Hi Naomi, You do want peaks, but not quite stiff peaks; more like soft peaks :). Hope you enjoy!

      • Turned out perfect—did not turn to butter!!! Thank you.

  • Can you make this in a pie dish?

    • — Nicole Elkevizth
    • Reply
    • Hi Nicole, While I think it would work, it wouldn’t have the same pretty finished product and would need to be served out of the pie plate. That said, it will still taste great!

  • Do you just use regular white sugar not powdered sugar??

    • Yes Heather, this calls for regular/granulated white sugar.

  • This is hands down the best peanut butter pie I’ve ever had. I follow the directions exactly – although sometimes I am in a hurry and buy the Oreo cookie crust to save time. Every time I make it (pretty much for every event I attend), the dessert lovers agree this is their favorite. If I want to make it even more decadent, I spoon a little hot fudge and whipped cream on it. Sigh …

  • My wife was somewhat disinterested. Daughter texted me when I told her what I was making and said “eww”. The consensus after 6 of the family had a slice. “Wow that was amazing” best thing I’ve made yet and I love baking.

  • This is a beautiful pie! I made this for my wife and step-daughter for Valentine’s Day–both love the combination of peanut butter and chocolate. They were impressed with the presentation and enjoyed the taste! The pie is delicious and and creamy. I used a 9″ springform pan (because we don’t have a tart pan). If you do this, pay special attention to the crust as you fill the pan. I thought I spread it thin enough but I actually didn’t. As Jen suggested would happen, my crust was very thick and (too) firm. So, watch out! Otherwise, this dish is a hit!

  • Hi Jenn! I was making your macaroons and they didn’t turn out. They were flat as cookies. Is it possible that I over whipped the egg whites? They were quite solid and wispy. Thanks.

    • Hi Linda, So sorry you had trouble with the macaroons — did you use sweetened flaked coconut?

  • I made this for my mother-in-law’s birthday dinner. She’s a fabulous cook and baker, and she loved it. (When I told my husband I was going to make peanut butter pie, he said, “I don’t think anyone will like that.” I think he was imagining a Cool Whip/pudding pie. He LOVED this pie, even though initially he didn’t even want to try any!) I decreased the sugar to 3/4 cup and it was plenty sweet. The tart pan made it so pretty! Definitely bookmarking this. It was so easy. Thanks!

  • I made this using a springform pan and it came out amazing! I will definitely be making this again. My husband was afraid it would be too “peanut buttery,” but it was just perfect. I’ve been making several recipes off of your site lately, and they’ve all been great. Thank you!

  • I’ve made this several times. Once in a tart pan, the rest in a springform pan. I get rave reviews!! This is a go to for me when I’m asked to bring something to a get together. Instead of peanuts, I use Reese’s peanut butter cups as a garnish. Great recipe! Glad I found it on FB.

  • Can this be made the day before?

    • Hi Sheila, Yes, no problem to make ahead. Enjoy!

  • Made this for my son’s birthday recently because a guest had an egg allergy so traditional cake was a no go. Everyone raved about it! It tastes like a big peanut butter cup only better :). I accidentally forgot the vanilla and it was still fantastic. Thanks for this great recipe!

  • THE most amazing peanut butter pie recipe ever. If you;re looking to wow your guests with a decadent dessert, this is the winner. It was a huge hit!

  • I made a half recipe of this in muffin cups (using liners) for my husband’s birthday. There are only four of us and I didn’t want leftovers taunting me in the fridge. He declared it to be the best thing he’s ever eaten and has asked me to make it for him every birthday for as long as he lives.

  • This is the bomb!!! I had the Bittersweet Chocolate Chips on hand and it gave it a nice rich chocolate flavor. I made this for my anniversary and thumbs up! Thank you for posting this! Your recipes are sensational!

  • This looks great, can’t wait to try it. But, just one question… Did Ghirardelli pay you to mention them? I am convinced that their chocolate is one of the worst. I like Callebaut and even Trader Joe’s which melts real nice and is cheap. Ghirardelli is too sweet, melts gritty, waxy, and not good flavor. Yet you see it mentioned all over. They must have a better marketing team than chocolatier I suspect.

    Thanks for this!

    • Hi John, I wish! Honestly, I like it–and it’s readily available at most large supermarkets.

    • Hi John! I agree with you. Callebaut is really the best chocolate but I’ve only seen it available for sale at a Whole Foods store. I used to have a small chocolate business and Callebaut is the chocolate I used.

  • This pie is YUM!! I cut the sugar to 3/4 cup to ease up on the sweetness and used 100% peanut butter and the flavor was epic. Great recipe!

  • I read through the recipe carefully but it does not say whether to spray the pan with non-stick spray before baking the crust. I guess it doesn’t hurt to spritz lightly, but if it is not necessary I would prefer to skip it.

    • Hi Trish, It’s not necessary to grease the pan. Enjoy!

  • Hi, how deep is the tart pan you used for the peanut butter cup pie?

    • About 1-1/2 inches deep

  • So I have several peanut butter lovers at work and I wanted to try something different….this recipe is amazing and surprisingly simple. Like Jenn stated, it is everything you expect, just sinful!!
    I was too lazy to hunt around for my tart pan, a 9in springform worked perfectly. Also, this isn’t a dessert to leave out, it does get soft quickly, so keep it cold in between servings, if there’s any left! It’s that good.
    As always, another success!! thank you Jenn!!!

  • Made this pie for my daughter’s birthday dinner. It got rave reviews from all. Had to cheat a little on the time and it did not compromise the deliciousness or consistency of the pie. This is a keeper and I will make this a go to recipe. What is not to like, chocolate and peanut butter together!

  • Excellent recipe….so easy and a huge hit with everyone….. Thank you!

  • My daughter made this at our house for her fiance’s birthday which falls over Thanksgiving- absolutely amazing- tasted like an elegant reece’s peanut butter cup was a huge hit for the whole extended family!
    I had my daughter make this as she is learning to cook -she was nervous when she saw the recipe- but I encouraged her and it came out picture perfect!!

  • Okay, this was just crazy insanely-head-bangingly good. But that crust filled my entire tart pan-with-a-removeable-bottom. I had to tie a parchment paper collar around the tart to contain the 3+ cups of filling. That’s a LOT of filling! Next time I’ll make it in a springform pan.

  • Hi,
    I hope you are doing well! I am making your chocolate peanut butter pie for Thanksgiving. Can I make it 2 days ahead? Also, I need to buy a tart pan. Where do you recommend I get one?
    Many thanks!

    • — Marnie Grinspoon
    • Reply
  • can this pie be freezed?
    Thank you

    • Unfortunately, I don’t think this pie would freeze well. Sorry!

    • I have frozen this pie in individual slices and it works perfect! Honestly it tastes even better after a couple of days in the freezer. Amazing

  • Jenn,
    Don’t have a microwave in the house we just moved into. Can the ganache be made on top of the stove?

    • Absolutely, Just make it in a double boiler over gentle heat.

  • No one mentioned using crunchy (extra crunchy!) peanut butter. Will it work just as well?

    • I prefer smooth but if you like extra crunchy, it will work.

  • I made this pie for a Fall Pie Contest and won first prize! I felt a little guilty because it was one of the easiest pies that I have ever made. As one reader suggested I garnished with chopped Reese’s mini’s. I then added extra whole wrapped Reese’s mini cups around the plate which was a big draw for the kids. I credited your website for the recipe but now everyone thinks I’m the expert pie maker! So funny!!!! Thanks for another wonderful recipe!

  • I love this pie. I made it a couple of times with Nutella due to peanuts allergy. It was so good. As suggested by another reviewer, I used ready made crust pie , much easier and still taste good. Just got another bottle of Nutella!

  • This pie was UNBELIEVABLE! It was so rich and creamy. I brought it to a dinner party and everyone loved it.

    Instead of putting chopped peanuts around the pie, I chopped up mini Reeses peanut butter cups. They looked really pretty 🙂 I also couldn’t find chocolate wafers, so I used oreos with the filling taken out instead, and the crust turned out fine.

  • If you’re looking at this and thinking, “Oh, my God, does that look amazing,” well, let me assure you—I recently made it to bring to a dinner party, and it is every bit as incredible as it looks. It’s very rich, so a little sliver goes a long way. I wasn’t able to find chocolate wafer cookies in my area, so I used an equal amount of chocolate graham cracker crumbs. I had to increase the melted butter by 2 tablespoons to get the crust crumbs to stick together, but otherwise, no problems. Also, my tart pan is 11 inches (not 10-inch, as the recipe calls for), but it all worked out fine. Find an excuse to make this—you won’t be disappointed!

  • I had this dessert bookmarked for ages and finally made it yesterday for my chocoholic husband’s birthday. It was so good! Thanks for another great recipe.

  • 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.

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

  • 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.

  • 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!

  • 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!!

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

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

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

  • 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!

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

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

  • This was perfect – loved by the adults and kids!

  • 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.

  • YUM I want to make this!

  • 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.

  • 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.

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


  • 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.

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

  • 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!

  • 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!

  • 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.

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

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

  • 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.

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

  • 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!

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

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

  • Wowow! Your pie looks stunning! thanks for sharing 🙂

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

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

  • 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!

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

  • beautiful photos, pie looks delish!

  • Love your pictures, that pie sounds awesome!

  • ooo… two great tastes that taste great together! YUM! And, congrats on Saveur!

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