Chocolate Peanut Butter Pie

5 stars based on 51 votes

sChocolate 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 always a 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).

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Chocolate Peanut Butter Tart

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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Reviews & Comments

  • 5 stars

    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?

    - RC on June 18, 2018 Reply
    • Hi RC, in order to chill it more quickly, I think that would work. Enjoy!

      - Jenn on June 22, 2018 Reply
  • 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.

    - Carol on May 29, 2018 Reply
    • 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!

      - Jenn on May 29, 2018 Reply
  • 5 stars

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

    - Amy on April 23, 2018 Reply
  • 5 stars

    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. 🙂


    - Alicia on April 9, 2018 Reply
    • LOL – that is the cutest thing! Good luck – and definitely also try the chocolate cream pie and coconut cream pie…those are winners!

      - Jenn on April 9, 2018 Reply
  • 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.

    - Sharon on April 1, 2018 Reply
  • 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.

    - Karen on March 24, 2018 Reply
    • That should work but if you can find an oreo crust, I would recommend that over the chocolate graham one.

      - Jenn on March 24, 2018 Reply
  • 5 stars

    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!

    - Sharon Crush on March 7, 2018 Reply
  • I was hoping to top this with whipped cream (fresh) instead of a chocolate glaze. Any ideas or hesitations around doing that?

    - Amanda Marshall on February 15, 2018 Reply
    • 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!

      - Jenn on February 15, 2018 Reply
  • 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!

    - Boomer0127 on February 6, 2018 Reply
  • 5 stars

    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!!

    - Patrick on December 26, 2017 Reply
  • 5 stars

    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!

    - Mary in WI on December 18, 2017 Reply
  • 5 stars

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

    - PEGGY MORGAN on December 14, 2017 Reply
    • Yes, I think that would work. Glad you like it!

      - Jenn on December 14, 2017 Reply
  • 5 stars

    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!

    - Nancy G on November 30, 2017 Reply
  • Who doesn’t love peanut butter and chocolate!!! This pie is always a crowd pleaser. Made the recipe as written.

    - Margaret L. on November 30, 2017 Reply
  • 5 stars

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

    - Julia Lopresti on November 30, 2017 Reply
  • 5 stars

    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.

    - Karen on November 30, 2017 Reply
  • 5 stars

    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!

    - Gillian on November 29, 2017 Reply
  • 5 stars

    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!

    - Rich in PA on November 23, 2017 Reply
    • 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.

      - Rich in PA on November 23, 2017 Reply
  • 5 stars

    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.

    - Nancy on November 23, 2017 Reply
  • 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!

    - Heather on November 11, 2017 Reply
    • 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!

      - Jenn on November 11, 2017 Reply
      • 5 stars

        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!

        - Heather on November 13, 2017 Reply
  • To do some of this ahead of time, can you make and freeze the crust?

    - Susan Goldin on November 10, 2017 Reply
    • Yes, I don’t think the pie would necessarily freeze that well, but the crust should be fine.

      - Jenn on November 11, 2017 Reply
  • 5 stars


    - Mary on June 9, 2017 Reply
  • 5 stars

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

    - Stefanie on May 13, 2017 Reply
  • 5 stars

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

    - Cara on May 11, 2017 Reply
  • My nephew is allergic to peanuts. Can this be made with almond butter? Thanks in advance!

    - Marsha on April 15, 2017 Reply
    • Sure, that should work. Enjoy!

      - Jenn on April 15, 2017 Reply
  • 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.

    - Sandra on March 18, 2017 Reply
    • Hi Sanda, I’d go with the 10-inch springform; just bring the crust about 1 inch up the rim. Hope you enjoy!

      - Jenn on March 19, 2017 Reply
  • 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!

    - Delada Bartman on March 9, 2017 Reply
    • 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!

      - Jenn on March 10, 2017 Reply
      • 5 stars

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

        - Delada on March 11, 2017 Reply
  • 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?

    - Liz on February 9, 2017 Reply
    • Hi Liz, yes Oreos will work. You’ll need about 32 cookies (or 8 ounces). Hope you enjoy!

      - Jenn on February 10, 2017 Reply
      • 5 stars

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

        - liz on February 10, 2017 Reply
    • 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.

      - Lisa on April 15, 2017 Reply
  • 5 stars

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

    - Mike Daniel on January 29, 2017 Reply
  • 5 stars

    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 🙂

    - Di on January 16, 2017 Reply
  • 5 stars

    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.

    - Ria on December 28, 2016 Reply
  • 5 stars

    Hi Jenn,

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

    Thank you

    - Nargiza on December 15, 2016 Reply
    • 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.

      - Jenn on December 15, 2016 Reply
      • 5 stars

        Thanks a lot Jenn, love your recipes:)

        - Nargiza on December 18, 2016 Reply
      • Is it ok to bake the pie crust in 11 inch tart pan instead of 10? thanks

        - Nargiza on December 28, 2016 Reply
        • Hi Nargiza, It will work but it will quite thin.

          - Jenn on December 30, 2016 Reply
  • 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

    - Emily Hylton on December 13, 2016 Reply
    • 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.

      - Jenn on December 14, 2016 Reply
  • 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.

    - Rebekah Sigmon on December 11, 2016 Reply
    • 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 :).

      - Jenn on December 12, 2016 Reply
      • 5 stars

        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!!

        - Rebekah Sigmon on December 12, 2016 Reply
  • 5 stars

    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!

    - Karen K on December 1, 2016 Reply
  • 5 stars

    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?

    - Sounds Delish! on October 12, 2016 Reply
    • 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!

      - Jenn on October 14, 2016 Reply
  • 5 stars

    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.

    - John P on October 6, 2016 Reply
  • 5 stars

    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!

    - Chef Cat on September 21, 2016 Reply
  • I assume I whip the cream until it stands in stiff peaks? I’m always afraid it will turn to butter!!

    - Naomi on July 5, 2016 Reply
    • Hi Naomi, You do want peaks, but not quite stiff peaks; more like soft peaks :). Hope you enjoy!

      - Jenn on July 6, 2016 Reply
      • Turned out perfect—did not turn to butter!!! Thank you.

        - Naomi on July 12, 2016 Reply
  • Can you make this in a pie dish?

    - Nicole Elkevizth on June 17, 2016 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!

      - Jenn on June 21, 2016 Reply
  • Do you just use regular white sugar not powdered sugar??

    - Heather on April 14, 2016 Reply
    • Yes Heather, this calls for regular/granulated white sugar.

      - Jenn on April 14, 2016 Reply
  • 5 stars

    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 …

    - Kristen on March 16, 2016 Reply
  • 5 stars

    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.

    - Thomas on February 28, 2016 Reply
  • 4 stars

    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!

    - Mo on February 15, 2016 Reply
  • 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.

    - Linda on February 11, 2016 Reply
    • Hi Linda, So sorry you had trouble with the macaroons — did you use sweetened flaked coconut?

      - Jenn on February 12, 2016 Reply
  • 5 stars

    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!

    - Maegan on January 25, 2016 Reply
  • 5 stars

    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!

    - Cheryl on January 20, 2016 Reply
  • 5 stars

    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.

    - Jerseylava on January 11, 2016 Reply
  • Can this be made the day before?

    - Sheila on November 25, 2015 Reply
    • Hi Sheila, Yes, no problem to make ahead. Enjoy!

      - Jenn on November 25, 2015 Reply
  • 5 stars

    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!

    - Jaime K on November 2, 2015 Reply
  • 5 stars

    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!

    - Charity on October 14, 2015 Reply
  • 5 stars

    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.

    - Kerry on June 13, 2015 Reply
  • 5 stars

    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!

    - Heather on June 5, 2015 Reply
  • 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!

    - John on May 19, 2015 Reply
    • Hi John, I wish! Honestly, I like it–and it’s readily available at most large supermarkets.

      - Jenn on May 19, 2015 Reply
    • 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.

      - Vickie on November 20, 2015 Reply
  • 5 stars

    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!

    - Michelle P on March 26, 2015 Reply
  • 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.

    - trish brennan on January 21, 2015 Reply
    • Hi Trish, It’s not necessary to grease the pan. Enjoy!

      - Jenn on January 21, 2015 Reply
  • Hi, how deep is the tart pan you used for the peanut butter cup pie?

    - K on January 1, 2015 Reply
    • About 1-1/2 inches deep

      - Jenn on January 2, 2015 Reply
  • 5 stars

    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!!!

    - Lana Pietro on December 4, 2014 Reply
  • 5 stars

    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!

    - anne on December 3, 2014 Reply
  • 5 stars

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

    - Jane on December 3, 2014 Reply
  • 5 stars

    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!!

    - Ruth Haris on November 29, 2014 Reply
  • 5 stars

    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.

    - Mimi Pond on November 28, 2014 Reply
  • 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 on November 14, 2014 Reply
  • can this pie be freezed?
    Thank you

    - sacey on November 13, 2014 Reply
    • Unfortunately, I don’t think this pie would freeze well. Sorry!

      - Jenn on November 13, 2014 Reply
    • 5 stars

      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

      - Kristen on December 22, 2015 Reply
  • 5 stars

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

    - Gayle Snyder on November 6, 2014 Reply
    • Absolutely, Just make it in a double boiler over gentle heat.

      - Jenn on November 6, 2014 Reply
  • No one mentioned using crunchy (extra crunchy!) peanut butter. Will it work just as well?

    - Patsy on November 6, 2014 Reply
    • I prefer smooth but if you like extra crunchy, it will work.

      - Jenn on November 6, 2014 Reply
  • 5 stars

    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!

    - Donna on November 1, 2014 Reply
  • 5 stars

    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!

    - TS on July 23, 2014 Reply
  • 5 stars

    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.

    - Sandy on July 5, 2014 Reply
  • 5 stars

    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!

    - Allie on June 8, 2014 Reply
  • 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.

    - Angela on May 10, 2014 Reply
  • 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 on March 10, 2013 Reply
  • My daughters favorite recipe. We garnish with mini peanut butter cups instead of the peanuts.

    - MIKE K. on March 9, 2013 Reply
  • 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.

    - Amanda S. on June 20, 2012 Reply
  • 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!

    - cheryl on May 15, 2012 Reply
  • 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!!

    - Emily on May 15, 2012 Reply
  • Chocolate and peanut butter ALWAYS go together! Thanks for the recipe!

    - Andea on May 15, 2012 Reply
  • Unbelievable recipe. Comes out perfect every time. I’m not allowed at any function unless I bring one of these

    - Mike on May 15, 2012 Reply
  • Will definitely try this one! Love peanut butter! Would love to win the cutting board! I soooo need a new one!

    - Vicki Hoffman on May 15, 2012 Reply
  • 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!

    - Kim - Liv Life on April 5, 2012 Reply
  • I made this pie at Thanksgiving. Now I’m not allowed anywhere without bringing one.. It is unbelievably good.

    - Mike on March 9, 2012 Reply
  • Simple and delicious…just the kind of recipe I like!

    - Becca L on March 8, 2012 Reply
  • This was perfect – loved by the adults and kids!

    - Carissa on March 8, 2012 Reply
  • 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.

    - Judy on March 3, 2012 Reply
  • YUM I want to make this!

    - Meg F. on March 1, 2012 Reply
  • 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.

    - Caroline @ chocolate & carrots on February 29, 2012 Reply
  • 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.

    - Stephanie on November 17, 2010 Reply
  • Thank you so much for sharing the ingredients i will definitely doing this it looks so delicious. 🙂


    - Ferrero Rocher philippines on March 1, 2010 Reply
  • 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.

    - Amy on February 4, 2010 Reply
  • I finally made a post about this yummy tart! Thanks for the great recipe.

    - Memoria on January 8, 2010 Reply
  • 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!

    - Candi Graves on January 5, 2010 Reply
  • 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!

    - Jenn on December 26, 2009 Reply
  • 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.

    - Memoria on December 25, 2009 Reply
  • 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!

    - Jenn on December 24, 2009 Reply
  • 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.

    - Helen on December 23, 2009 Reply
  • Will definitely try to make this for my friends this winter break – thanks for the awesome pictures & easy to follow directions!

    - Leanne on December 22, 2009 Reply
  • 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!

    - Shauna from Piece of Cake on December 21, 2009 Reply
  • anything with chocolate and peanutbutter has my name written all over it!

    - leslie on December 20, 2009 Reply
  • Made this yesterday and brought it to a dinner party with rave reviews! Easy to make and looks pretty….

    - Susan on December 20, 2009 Reply
  • Wowow! Your pie looks stunning! thanks for sharing 🙂

    - Karine on December 20, 2009 Reply
  • Your photos are perfect. The crust looks and sounds amazing. I love the addition of chocolate in the crust.

    - Memoria on December 20, 2009 Reply
  • My family would love this dessert – I’m bookmarking it to make in the next couple of weeks. It’s gorgeous!

    - The Italian Dish on December 19, 2009 Reply
  • 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!

    - Lynne on December 19, 2009 Reply
  • That looks like heaven! So appropriate to the season.

    - Becky on December 18, 2009 Reply
  • beautiful photos, pie looks delish!

    - Rivka on December 18, 2009 Reply
  • Love your pictures, that pie sounds awesome!

    - Gala on December 18, 2009 Reply
  • ooo… two great tastes that taste great together! YUM! And, congrats on Saveur!

    - the domestic mama on December 18, 2009 Reply

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