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

Step by step photos showing how to make peanut butter pie.
  1. Bake crust. Whether you use a homemade crust, or store bought, bake according to instructions. Cool before adding filling.
  2. Bloom gelatin.
  3. Combine cream cheese and peanut butter.
  4. Make mousse filling.
  5. Chill pie.
  6. 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

Peanut Butter Pie

4.65 from 17 votes
By: Aimee
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!
Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 12 servings

Ingredients 

For the crust:

  • 1 pie crust single pie crust only

For the mousse:

  • ½ cup cold water
  • 1 envelope unflavored gelatin
  • 1 cup creamy peanut butter
  • 1 package cream cheese, softened 8 ounce
  • 3 cups heavy whipping cream
  • 1 cup granulated sugar

For the ganache:

  • ½ cup milk chocolate
  • ½ cup heavy whipping cream
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Instructions 

  • Unroll pie crust and press into the bottom of a 9inch springform pan. Poke with a fork and bake according to package directions (for single crust recipe). Set aside to cool.
  • For the mousse, pour cold water into a small saucepan. Sprinkle with gelatin. Allow to bloom (absorb water) for two minutes. Heat saucepan on low and whisk gelatin water for several minutes until completely absorbed and dissolved. Remove from heat.
  • In a large mixing bowl, beat cream cheese with peanut butter. Add gelatin mixture and beat for about 2 minutes. Set aside.
  • In a clean and dry mixing bowl, beat heavy cream with sugar on high until soft peaks form (several minutes). Fold in peanut butter mixture and combine completely. Pour over cooled crust and refrigerate several hours (or overnight).
  • To remove springform pan, use a plastic knife and run it along the edges. Release spring and life up. Pie should be set up nicely on the insert.
  • For the ganache, combine the chocolate with the heavy cream in a microwave safe bowl.
  • Heat for 30 seconds. Stir and heat an additional 30 seconds. Stir until smooth. Drizzle over pie. Serve immediately or return to refrigerator until ready to serve. Best eaten within 3 days. ENJOY.

Notes

  • Use our easy directions on how to make ganache for topping this pie.
  • 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!
  • See blog post for more recipe tips and tricks.

Nutrition

Serving: 1slice, Calories: 602kcal, Carbohydrates: 44g, Protein: 9g, Fat: 45g, Saturated Fat: 22g, Polyunsaturated Fat: 19g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 251mg, Fiber: 3g, Sugar: 26g
Course: Pies and Tarts
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on July 18, 2023

Comments & Reviews

  1. Whoever asked about freezing, you want to avoid freezing anything with gelatin because when you thaw it out the gelatin will have lost its gelling properties and turned from viscous to liquid. I added a half cup of cocktail peanuts that I toasted in a pan and pureed in a blender to the mousse mix. I added vanilla extract as well. I used five gelatin sheets instead of the powdered package. It doesn’t have a strong peanut butter taste so I took a quarter cup of peanut butter put it into a sandwich bag, threw it into the zapper for 45 seconds then cut a whole in a corner and drizzled peanut butter over the top, along with whole toasted peanuts and some chocolate chips. I also added cocoa powder to the oreo crust mixture to make it more chocolatey. If I’m goona eat butter cream cheese and heavy whipping cream I’m goona make sure I get a good strong taste of ingredients.

  2. Had so many problems with this pie!! The pie crust pulled away from my spring form pan so when you fill it the crust will actually be inside. Because the filling will go behind the crust. The second problem was when I whipped the cream cheese and peanut butter I put the gelatin in and it was very runny and looked curdled. That is when I just threw everything away…

    1. SAME!! I have a wonderful pie crust recipe that never disappoints but happened to have an extra store-bought pie crust. I glanced through a couple of ideas and had all the ingredients for this recipe.

      1) The pie crust does shrink! Also, it would be much better to use either a graham cracker or oreo cookie crust! Pie crust adds zero to this dessert! Since the typical crust shrinks, either forgo the spring form pan for a traditional pie pan or premade pie crust or go for the graham cracker/cookie crust.
      2) The gelatin can be tricky to get the right consistency. As a baker, I added powdered sugar to assist the gelatin in obtaining a better, fluffier consistency. I also added a tiny amount of vanilla, as the peanut butter/cream cheese mix is so light it can lose its flavor.
      3) Dark chocolate ganache is a must! I mean, it’s ganache! If it’s not dark chocolate, it’s just not ganache.

  3. Pie crust is my nemesis so I’m so glad I can use store-bought here! This recipe looks crazy good and I can’t wait to try it SUPER SOON!

  4. Ganache- by dark chocolate, just like a candy bar or dark baking chocolate? Sorry, probably a dumb question.

    1. I either use Ghirardelli candy melts (they taste amazing), or Ghirardelli chocolate chips (dark)…or if I have any on hand, a good quality baking bar….

  5. Oh gosh, this looks so incredible! I hardly ever bake or make with peanut butter because we have an allergy in the house, so that means I have to make two desserts, one peanutty, one not. I might have to just go ahead and make that sacrifice in the very, VERY near future for this one.

  6. So sad! I just made this and it turned out lumpy. Mousse is all about texture, so I don’t think it’s salvageable 🙁 What did I do wrong? I noticed the gelatin foaming while I beat it in the saucepan, did I cook it too long?

    1. Hmmm, it definitely shouldn’t be lumpy! The gelatin will thicken, but shouldn’t foam. Just get to the point of dissolved.

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