Peanut Butter Pie Recipe

Peanut Butter Pie drizzled with chocolate ganache is the ultimate peanut butter lover’s dessert. Made with a flaky pie crust and plenty of cream cheese, this easy recipe will be an instant favorite!

Is your mouth watering yet? It will be after you take a look at this Peanut Butter Cheesecake Cake. You can never have too much chocolate and peanut butter.

Slice of peanut butter pie with chocolate ganache on top.

Why this Recipe Works

You guys. This Pie. This gorgeous Peanut Butter Mousse Pie has been on my mind since I made it.

A few years back I made this Chocolate Hazelnut Mousse Pie. I have had this peanut butter version in my head for years now. Years of dreaming about this very pie.

And it was even better than I’d dreamed.

Peanut butter mousse is poured over a buttery pie crust.
It’s chilled to perfection, then topped with homemade chocolate ganache.
The smooth creamy mousse tastes out-of-this-world paired with the flaky crust.
The method is less work than a typical cheesecake but just as impressive.
This is a restaurant quality dessert that’s easier to make than you think!

Today’s sweet pie recipe is perfect after a holiday dinner of turkey and sweet potato casserole. Or enjoy after a typical weeknight dinner of meatloaf!

Ingredient Notes

Ingredients needed to make peanut butter pie.

Pie crust – I start with a refrigerated Pillsbury pie crust. Easy, tasty and fool proof! Use a homeamde pie crust if you prefer.
Gelatin – This gives the mousse pie filling its structure. Make sure to use unflavored gelatin powder, or your pie will come out tasting funky.
Creamy peanut butter – The sweetened shelf stable kind works best here. Save the natural refrigerated peanut butters for your sandwiches!
Cream cheese – Adds tang, creaminess and flavor. Use the full fat kind that comes in sticks, not tubs.
Heavy cream – You’ll need it for the peanut butter pie filling and for the ganache.
Sugar – For sweetening the peanut butter mousse.
Milk chocolate chips – These are melted with heavy cream to make the ganache. Feel free to substitute semi-sweet if you prefer a darker cocoa flavor.

How to Make Peanut Butter Pie

Bake crust. Whether you use a homemade crust, or store bought, bake according to instructions. Cool before adding filling.
Bloom gelatin.
Combine cream cheese and peanut butter.
Make mousse filling.
Chill pie.
Add ganache.

Slice of peanut butter pie on a stack of white plates.

Tips and Tricks

This chocolate ganache isn’t just for peanut butter pie! We have a whole post on how to make chocolate ganache, with more great ideas for using the delicious topping.
Use a plastic knife to loosen the pie from the edges of the spring form pan. Run it along the inside edge before releasing the spring and lifting off the sides.
Keep this pie covered in the refrigerator when you aren’t eating it. It’s best enjoyed within 3 days.
If you won’t be eating your pie right away, you can wait to add the chocolate ganache until just before serving. The combination of warm ganache with cold mousse pie is incredible!

Slice of peanut butter pie with a bite taken out.

Recipe FAQs

Can I make this pie with a homemade pie crust instead?

Definitely! Here’s a pie crust recipe I love for peanut butter pie (and all kinds of pies!).

Will this recipe work with different kinds of nut butter?

Yes, you could swap the peanut butter for almond butter, cashew butter, sun flower seed butter, or any nut butter you like.

Can I use natural peanut butter?

I find natural peanut butter (the kind you have to stir) changes the consistency of most desserts, including this pie. The oils separate as the peanut butter sets, creating a greasy film on top of the mousse.

How do I melt chocolate chips without a microwave?

If you don’t have a microwave, you can melt the chocolate and cream in a heat proof bowl held over a pot of hot water on the stove. Or use a double-boiler like this one.

More Easy Dessert Recipes

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