Creamy. Decadent. Delicious. That’s all you need to know about Original Chocolate Peanut Butter Pie, and we know you are going to love it! When you have layers of creamy peanut butter filling topped with a creamy chocolate pudding-like layer all atop a graham cracker crust, well, game over. This is a warehouse of flavor you can’t get enough of. Original Chocolate Peanut Butter Pie is the perfect dessert showpiece that your guests will adore. Think outside the dessert box with this little beauty!
Ingredients
For the crust:
- 6 tablespoons unsalted butter
- 12 full sheets graham crackers
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
For the chocolate filling:
- 1 1/2 cups marshmallows
- 1 cup heavy cream, cold, divided
- 1/4 teaspoon kosher salt
- 1 cup semisweet chocolate chips
- 1 tablespoon granulated sugar
For the peanut butter filling:
- 3/4 cup creamy peanut butter
- 4 ounces cream cheese
- 1/3 cup powdered sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon kosher salt
- 3/4 cup heavy cream, cold
Directions
Step 1 –In a large microwave-safe bowl, add 6 tablespoons of the unsalted butter and microwave on high until just melted, about 40 seconds.
Step 2 –Break the 12 full sheets of the graham crackers into pieces and place them in the bowl of a food processor fitted with the blade attachment.
Step 3 –Process the graham cracker pieces until finely ground, about 30 seconds.
Step 4 –Add the melted butter, 2 tablespoons of the granulated sugar, and 1/4 teaspoon of the kosher salt to the graham cracker crumbs and pulse until the mixture looks like wet sand and holds together when pinched between your fingers, about 10-12 (1-second) pulses.
Step 5 –Reserve 1/4 cup of the crust mixture for garnish and transfer the remaining mixture to a standard 9-inch pie pan.
Step 6 –Using a flat-bottomed measuring cup, press the crumb mixture evenly into the bottom and about 1-inch up the sides of the pie pan.
Step 7 –Refrigerate the pie pan.
Step 8 –In a large microwave-safe bowl, add the marshmallows, 1/4 cup of the heavy cream, and 1/4 teaspoon of the kosher salt.
Step 9 –Microwave the heavy cream mixture on high in 30-second bursts, stirring between each interval, until the marshmallows are mostly melted, about 1 minute total.
Step 10 –Immediately add the chocolate chips and stir until the chocolate is melted and the mixture is smooth.
Step 11 –Set the chocolate mixture aside to cool until barely warm to the touch, about 20-30 minutes.
Step 12 –Wash and dry the food processor.
Step 13 –Add the creamy peanut butter, the cream cheese, the powdered sugar, the vanilla extract, and the remaining kosher salt in the food processor and process until well-combined, about 1 minute.
Step 14 –Add 3/4 cup of the cold heavy cream and process until smooth and thick, about 30-45 seconds. Be careful not to overprocess, as it can cause the fat to separate and appear curdled.
Step 15 –Transfer 3/4 cup of the peanut butter mixture to a quart-size zip-top bag or pastry bag fitted with a star pastry tip and reserve it for garnish.
Step 16 –Transfer the remaining peanut butter filling into the chilled crust and spread it into an even layer.
Step 17 –Refrigerate the pie pan while you finish preparing the chocolate filling.
Step 18 –Add the remaining 3/4 cup of the cold heavy cream and the remaining 1 tablespoon of the granulated sugar in a large bowl and whisk until stiff peaks form, about 2 minutes.
Step 19 –Transfer 1/4 of the whipped cream into the cooled chocolate mixture and stir to lighten the mixture.
Step 20 –Add the remaining whipped cream to the chocolate mixture and gently fold just until no streaks of cream remain.
Step 21 –Gently scoop the chocolate filling over the peanut butter filling and spread it into an even layer.
Step 22 –Pipe the reserved peanut butter filling decoratively around the border of the pie.
Step 23 –Lightly sprinkle the reserved graham cracker crumbs mixture around the edge of the peanut butter border.
Step 24 –Refrigerate, uncovered, until the filling is set, at least 6 hours or up to overnight.
Step 25 –Serve.
