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    Home » Recipes » Pies » Old Fashioned Peanut Butter and Chocolate Pie

    Old Fashioned Peanut Butter and Chocolate Pie

    Published: Mar 14, 2022 · Updated: Aug 8, 2022 Written by Alicia · This post may contain affiliate links · Leave a Comment

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    This Old Fashioned Peanut Butter and Chocolate Pie is made with a buttermilk pie crust and has equal layers of chocolate ganache, creamy sweetened peanut butter, and whipped topping. Finished with a grating of chocolate and chopped peanuts, this is one pie everyone will love!

    Overhead view of a peanut butter pie topped with whipped cream, chocolate shavings, and peanuts with forks, a plate and bowl of peanuts off to the side.
    Jump to:
    • Why You'll Love This Recipe
    • How To Make Old Fashioned Peanut Butter and Chocolate Pie
    • Items You May Need
    • Tips & Tricks
    • Storage
    • Other Desserts You'll Love!
    • 📖 Recipe

    Why You'll Love This Recipe

    • The buttermilk pie crust is hearty enough to hold up to the filling while still being flaky
    • The chocolate ganache adds a balance to the whipped peanut butter layer
    • The topping of sweetened whipped cream, chocolate shavings, and chopped peanuts makes this a show stopping pie

    How To Make Old Fashioned Peanut Butter and Chocolate Pie

    Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.

    Step 1:

    Preheat the oven to 350 degrees F.

    Step 2:

    Mix together the flour, sugar, and salt. Then, add in the cubed butter and toss to coat. Using your fingers, smash each piece of butter until it becomes a flat disk then toss in the flour again.

    Continue until all the butter has been smashed and there are pieces ranging from small pea-sized up to whole cashew-sized pieces.

    Loose pie dough in a glass bowl.

    Step 3:

    Next, pour most of the buttermilk into the flour and butter mixture and, using your hands or a fork, toss to combine. If it needs a bit more moisture, add the reserved buttermilk.

    Then, dump the dough onto the counter and form it into a flat disk. Wrap in plastic wrap and refrigerate for at least 20 minutes or up to 2 days.

    Disk of pie crust coated with flour on a counter.

    Step 4:

    Roll the crust out, place it in the pie plate, and crimp the edges. If the dough is feeling soft or the butter seems to be softening, place the whole plate in the fridge for 20 to 30 minutes before moving on.

    Raw pie dough with crimped edges in a pie plate.

    Step 5:

    Line the crust with parchment paper then fill with either dry beans (I use pinto beans that I save for this purpose) or pie weights.

    Bake for 15 minutes, remove the beans and parchment paper, prick the bottom of the crust all over with a fork, and bake for another 15 minutes. Allow it to cool completely, about 1 hour.

    Raw pie crust in a pie plate covered with parchment paper and filled with dry beans.

    Step 6:

    Meanwhile, make the chocolate ganache. Simply heat up the heavy cream on the stove over medium heat until it is hot but not bubbling (watch closely!) then pour it over the chocolate and mix until it's all combined. Allow the ganache to cool while the crust is cooling.

    Chocolate ganache in a glass bowl with a blue rubber spatula.

    Step 7:

    To assemble the pie, first spread the ganache layer on the bottom of the crust. Then, place the pie in the fridge while you make the fillings.

    Chocolate ganache spread out in the bottom of a pie crust.

    Step 8:

    Next, whip the heavy cream, powdered sugar, and vanilla together on high speed of an electric mixer until stiff peaks form. Set aside.

    In a separate bowl, cream together the cream cheese, peanut butter, powdered sugar, and heavy cream until smooth and whipped, about 3 minutes.

    Step 9:

    Spoon the peanut butter mixture over the ganache and smooth it out.

    Whipped peanut butter filling in a pie crust.

    Step 10:

    Top the pie with the whipped cream. Then, add the shaved chocolate and chopped peanuts.

    Peanut butter pie in a pie plate with plates and a bowl of peanuts in the background.

    Step 11:

    Chill for 4 hours or overnight before serving.

    Enjoy!

    Items You May Need

    For creaming the peanut butter and whipping the heavy cream, an electric mixer (affiliate) is super handy.

    For grating the chocolate, I used this hand grater (affiliate) but a box grater would work too. You could also (carefully!) run a sharp knife down the side of the chocolate.

    Tips & Tricks

    The trickiest part of this whole pie is the crust and it's really not even that tricky. The biggest thing to pay attention to is that the dough remains cold especially before it goes into the oven.

    If you're not sure it's cold enough, pop it back in the fridge for about 20 minutes then bake.

    Storage

    Loosely cover the pie with plastic wrap or transfer it to an airtight container.
    It can be kept in the fridge for up to 5 days.

    Side shot of a slice of pie with a chocolate layer, a peanut butter layer, and a whipped cream layer with chocolate shavings and chopped peanuts on top.

    Other Desserts You'll Love!

    Buttermilk Pie Crust

    Mini Apple Galettes

    Fudgy Espresso Brownies

    Pumpkin and Cocoa Icebox Cake

    Double Chocolate Pretzel Cookies with Caramel Drizzle

    Did You Make This Recipe?

    I'd love to hear about it! Please leave a star rating ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ and comment below!

    Let's Get Social!

    I love seeing your photos! If you make this recipe don't forget to mention @ThisHomeKitchen and tag #thishomekitchen on Instagram!

    You can also follow me on Pinterest, Facebook, and Youtube!

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    Get my newest recipes, kitchen tips and tricks, and the latest news right in your inbox!

    📖 Recipe

    A whole peanut butter pie in a pie plate topped with whipped cream, chocolate shavings, and chopped peanuts with fork to the side.

    Old Fashioned Peanut Butter and Chocolate Pie

    Alicia
    Made with a buttermilk pie crust and equal layers of chocolate ganache, creamy sweetened peanut butter, and whipped topping then finished with a grating of chocolate and chopped peanuts.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 20 mins
    Cook Time 30 mins
    Chilling Time 5 hrs
    Course Dessert, Pie
    Servings 12 slices

    Equipment

    Electric Mixer
    Coarse Grater

    Ingredients
      

    Buttermilk Pie Crust

    • 1 ¼ cup all-purpose flour spooned and leveled
    • 1 teaspoon sugar
    • ½ teaspoon sea or kosher salt
    • 4 ounces unsalted butter 1 stick, cubed and cold
    • ⅓ cup buttermilk cold

    Chocolate Ganache

    • 3 ounces semi-sweet chocolate bar
    • ⅓ cup heavy whipping cream

    Whipped Topping

    • 1 cup heavy whipping cream
    • ¼ cup powdered sugar
    • 1 teaspoon vanilla extract

    Peanut Butter Filling

    • 1 cup creamy natural peanut butter
    • 1 cup powdered sugar
    • 1 cup heavy whipping cream
    • 4 ounces cream cheese room temp

    Additional Toppings

    • 1 ounce semi-sweet chocolate bar
    • ¼ cup peanuts roughly chopped.

    Instructions
     

    Make the Pie Crust

    • Preheat the oven to 350 degrees F.
    • Mix together the flour, sugar, and salt. Add the cold cubed butter and toss to coat. Then, using your fingers, smash the butter pieces until they are broken up into pieces ranging from pea to cashew size.
    • Pour in most of the buttermilk, reserving about 1 tablespoon. Toss to combine. If the dough is still a bit too dry to hold together, add the rest of the buttermilk.
    • Dump the dough out onto the counter and press until it all comes together. Form the dough into a disk and wrap it in plastic wrap. Chill for 20 minutes.
    • Roll out the dough to fit a 9-inch pie plate with a bit of overhang. Transfer the dough to the pie plate. If the dough is feeling too soft or the butter is softening, place the whole thing back in the fridge for another 20 minutes.
    • Fold the edges of the crust under and remove any excess crust, moving it to sparse areas if needed. Using your fingers, crimp the edges of the crust.
    • Line the crust with parchment paper then fill with dry beans or pie weights. Bake for 15 minutes. Remove the parchment paper and beans, poke the bottom all over with a fork, and return to the oven for another 15 minutes or until browned and baked through. Cool completely, about 1 hour.

    Make the Chocolate Ganache

    • While the crust is baking, make the ganache. Heat the heavy cream in a pan over medium heat until it is hot but not yet bubbling. Pour it over the chocolate and stir until combined. Allow the ganache to cool.
    • Spoon the ganache into the bottom of the pie crust and smooth out. Place the pie in the fridge so the ganache can set while you make the whipped topping and peanut butter filling.

    Make the Whipped Topping

    • In a bowl, add the heavy whipping cream, powdered sugar, and vanilla extract. Whip on the high speed of an electric whisk until stiff peaks form. Set aside.

    Make the Peanut Butter Filling

    • In a large bowl, add the peanut butter, powdered sugar, heavy whipping cream, and cream cheese. Whisk until smooth and airy, about 3 minutes.

    Assemble the Pie

    • Pour the peanut butter filling into the pie crust and smooth it out.
    • Top with the whipped topping. Grate the chocolate over the top. Then, sprinkle on the chopped peanuts.
    • Chill for 4 hours or overnight before serving.

    Nutrition

    Serving: 1sliceCalories: 561kcalCarbohydrates: 35gProtein: 10gFat: 44gSaturated Fat: 22gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 83mgSodium: 241mgPotassium: 280mgFiber: 2gSugar: 20gVitamin A: 1059IUVitamin C: 1mgCalcium: 71mgIron: 2mg
    Tried this recipe?Mention @ThisHomeKitchen or tag #thishomekitchen so I can see your photos!

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    Hi! I'm Alicia. I'm the recipe developer behind This Home Kitchen. Here, you'll find easy, cozy, family-pleasing recipes to help you bring your loved ones around the table.

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