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Peanut Butter Chocolate Pie

Kristin Rosenau
A rich, chilled peanut butter pie in a graham cracker crust topped with a thick chocolate ganache.
5 from 1 vote
Course Dessert, Pie
Servings 8 to 10 servings


Graham Cracker Crust

  • Click the link above for the recipe.

Peanut Butter Filling

  • 14 oz 414 mL can full-fat coconut milk, chilled overnight in the refrigerator
  • 1 1/2 cups 405 grams creamy peanut butter
  • 1 1/4 cups 140 grams powdered sugar
  • 1 teaspoon vanilla extract

Chocolate Glaze

  • 6 ounces 170 grams semisweet or milk chocolate, coarsely chopped
  • 1/2 cup 120 mL heavy cream (or full-fat coconut milk)
  • 1/4 cup 35 grams salted, roasted peanuts, coarsely chopped


  • Preheat oven to 325 degrees (160 degrees C).
  • In a medium bowl, stir together graham cracker crumbs, brown sugar, salt, and melted butter until uniform. Press evenly into a pie pan and bake for 10-12 minutes to set. Cool before filling.
  • For the filling, open a can of chilled coconut milk and scoop the solid cream from the top into a mixing bowl. Leave the liquid in the bottom of the can and reserve it for another use (smoothies, baked goods, etc). Add the peanut butter, powdered sugar, and vanilla extract to the solid cream and beat until whipped, about 3-5 minutes. Spread evenly into the cooled crust.
  • For the glaze, heat the heavy cream in a small saucepan until steaming. Immediately remove from heat and pour over chopped chocolate, allowing the chocolate to melt for 5 minutes before stirring until smooth and uniform. Spread evenly over the filling. Sprinkle with chopped peanuts.
  • Chill in refrigerator to set before serving. Store pie in an airtight container in the refrigerator.