Peanut Butter & Chocolate Pie
Add Preferred SourceIf you’re a fan of chocolate and peanut butter, this no-fuss Peanut Butter and Chocolate Pie will hit the sweet spot. It’s rich, creamy, and layered with bold flavors from the chocolate almond crust to the fluffy peanut butter filling. The best part? You don’t even need to turn on the stove beyond a quick bake for the crust.
This is one of my favorite make-ahead desserts for potlucks or family dinners. It sets beautifully in the fridge, slices clean, and gets rave reviews every time. Plus, it uses simple ingredients — no boxed mixes or fancy tools required.
Peanut Butter & Chocolate Pie is also a low-carb dessert. It’s rich, creamy, and delish. And, if you use sweetener instead of sugar, it’s really low in carbs.
Ingredients:
For the Crust:
- Almond flour – You can find almond flour in the baking aisle. Choose finely ground almond flour if you have the option.
- Cocoa powder – I love cooking with Dutch process cocoa powder. It has a much richer chocolate flavor.
- Sugar/sweetener – Use white granulated sugar or your favorite 1:1 sweetener.
- Butter – Use salted butter or add a pinch of salt.
For the Filling:
- Creamy peanut butter – Choose peanut butter without added oil. The extra oil in the peanut butter can separate.
- Cream cheese – Use whole-fat cream cheese for the best texture. I tried making this recipe with low-fat cream cheese, and it had a grainier texture.
- Powdered sugar – Use a low-carb powdered sugar if you’re trying to keep the carbs low.
- Vanilla extract – Real or artificial vanilla is fine, you won’t taste the difference.
- Heavy whipping cream –
How To Make Peanut Butter and Chocolate Pie
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating the oven to 350°F. Lightly butter a 9-inch pie pan or use a non-stick spray. This recipe works best with a deep-dish pie plate so you can load up the creamy filling without spillage.
In a medium mixing bowl, combine the almond flour, cocoa powder, sugar, and melted butter. Stir until the mixture resembles damp sand. Press the crust mixture firmly into the bottom and up the sides of the prepared pie pan using a flat-bottomed measuring cup to get an even surface.
Bake the crust for 10 minutes, then remove it from the oven and let it cool completely. This gives the crust a toasty chocolate flavor and keeps it from getting soggy.
While the crust cools, prepare the filling. Use a hand mixer or stand mixer to beat the peanut butter, softened cream cheese, powdered sugar, and vanilla extract in a large mixing bowl until smooth and creamy.
In a separate bowl, whip the heavy cream with a balloon whisk or electric mixer until stiff peaks form. This takes about 2–3 minutes with a mixer on high speed. Gently fold the whipped cream into the peanut butter mixture in batches, being careful not to deflate the cream.
Spoon the fluffy filling into the cooled crust. Use an offset spatula to spread it around easily. An offset spatula is one of my favorite baking tools.
Cover and refrigerate the pie for at least 2 hours, or until set and chilled through. Slice and serve cold, topped with extra whipped cream or chocolate shavings if you’d like.
Chef Jenn’s Tips
- Make sure the cream cheese is completely softened or it won’t blend smoothly into the peanut butter mixture.
- Want a firmer crust? Add a tablespoon of almond butter or more butter for binding.
- Try using dark cocoa powder for a deeper chocolate flavor in the crust.
- Garnish with chopped peanuts, mini chocolate chips, or a drizzle of melted chocolate just before serving.
Serving Suggestions
This pie is perfect after a casual dinner of grilled chicken or burgers. It also works well as a stand-alone treat at a brunch buffet or summer cookout.
Storage
Store leftovers in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 5 days. You can also freeze the pie (unfrosted) for up to 1 month. Thaw overnight in the fridge before serving.
Peanut Butter and Chocolate Pie
Equipment
Ingredients
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup cocoa powder
- 1/4 cup sugar or sweetener
- 1/4 cup butter melted
For the Filling:
- 1 cup peanut butter creamy
- 8 ounces cream cheese softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-inch pie pan.
- Mix the almond flour, cocoa powder, sugar, and melted butter in a bowl until crumbly. Press the mixture into the pie pan and bake for 10 minutes. Let the crust cool.
- In a large bowl, beat the peanut butter, cream cheese, powdered sugar, and vanilla until smooth. Whip the heavy cream in a separate bowl until stiff peaks form. Fold the whipped cream into the peanut butter mixture until fully combined.
- Pour the filling into the cooled crust and smooth the top. Chill in the refrigerator for at least 2 hours before slicing and serving.
Notes
Chef Jenn’s Tips
- Make sure the cream cheese is completely softened or it won’t blend smoothly into the peanut butter mixture.
- Want a firmer crust? Add a tablespoon of almond butter or more butter for binding.
- Try using dark cocoa powder for a deeper chocolate flavor in the crust.
- Garnish with chopped peanuts, mini chocolate chips, or a drizzle of melted chocolate just before serving.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
