Why You’ll Love This Recipe

I love this recipe because it’s both simple and elegant. The layers come together effortlessly, yet the final result looks like something straight out of a bakery. The contrast between the crunchy crust and the smooth peanut butter filling is absolutely irresistible. The chocolate ganache ties it all together with a rich, velvety finish. Whether I make it for a dinner party or a cozy night in, it’s always a hit.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 premade chocolate cookie crust
1 cup creamy peanut butter
1/2 cup powdered sugar
1 cup heavy cream
1/2 cup chocolate chips
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
Pinch of salt
Extra chocolate shavings for garnish (optional)

Directions

I start by preparing the peanut butter filling. In a medium bowl, I mix together the peanut butter, powdered sugar, and vanilla extract until the mixture becomes smooth and creamy. I set it aside while I prepare the chocolate ganache.

To make the ganache, I heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Then I remove it from the heat and stir in the chocolate chips and cocoa powder, whisking until everything melts into a smooth, glossy mixture.

Next, I assemble the pie. I spoon the peanut butter filling into the chocolate cookie crust, spreading it evenly with a spatula. Then I pour the warm ganache over the top, gently swirling it for a marbled effect that looks beautiful when sliced.

Once assembled, I place the pie in the refrigerator for at least 2 hours to chill and set completely. When I’m ready to serve, I garnish it with chocolate shavings for an elegant finishing touch. Each slice is creamy, rich, and absolutely irresistible.

Servings and Timing

Servings: 8 slices
Prep Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes
Calories: 350 kcal per serving

Variations

Sometimes I like to add a layer of crushed pretzels between the crust and filling for a salty crunch. If I’m feeling extra decadent, I swirl melted white chocolate into the ganache for a two-tone effect. I’ve also tried topping it with a dollop of whipped cream and a drizzle of caramel sauce — it’s amazing. For a gluten-free version, I use a gluten-free chocolate cookie crust and make sure the cocoa powder and chocolate chips are certified gluten-free.

Storage/Reheating

I store the pie in the refrigerator, covered loosely with plastic wrap or foil, for up to 4 days. The flavors actually deepen as it chills, making it even better the next day. I don’t reheat this pie since it’s best enjoyed cold or at room temperature. For longer storage, I freeze individual slices wrapped in parchment and plastic wrap for up to a month, then thaw them in the fridge before serving.

FAQs

Can I make the crust from scratch?

Yes, I often make my own crust by combining crushed chocolate cookies with melted butter and pressing the mixture into a pie dish before baking it for a few minutes to set.

What type of peanut butter works best?

I prefer creamy peanut butter for a smooth texture, but natural peanut butter works too — I just make sure to stir it well so it’s not too oily.

Can I make this pie ahead of time?

Absolutely. I usually make it a day before serving so it has plenty of time to set in the refrigerator.

How do I get the perfect swirl effect?

I lightly drag a knife or skewer through the ganache while it’s still soft to create gentle swirls. It looks impressive but takes only seconds.

Can I use milk chocolate instead of dark?

Yes, milk chocolate gives a sweeter flavor, while dark chocolate makes it richer and more intense. I adjust the sweetness accordingly.

How do I prevent the filling from being too thick?

If it feels too thick, I add a tablespoon or two of heavy cream to loosen it before spreading it into the crust.

Can I make this dairy-free?

Yes, I replace the heavy cream with full-fat coconut cream and use dairy-free chocolate chips for a completely vegan-friendly version.

What if I don’t have cocoa powder?

You can skip the cocoa powder and simply use more chocolate chips for the ganache — it will still taste rich and delicious.

How long should I chill the pie before serving?

At least 2 hours, but I prefer letting it chill overnight for the best texture and flavor.

Can I use crunchy peanut butter?

Definitely — it adds a fun texture contrast to the smooth ganache and creamy base.

Conclusion

This decadent chocolate peanut butter swirl pie is the perfect dessert when I want to impress without spending hours in the kitchen. It’s rich, creamy, and full of that classic chocolate-peanut butter magic everyone loves. Each bite melts in the mouth, offering the perfect balance of sweetness, saltiness, and crunch. Whether for a celebration or a quiet night at home, this pie always feels like a little slice of indulgence.