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Creamy milk chocolate peanut butter pie with a rich, smooth filling

Milk Chocolate Peanut Butter Pie

An indulgent dessert blending creamy peanut butter and luscious milk chocolate, perfect for gatherings or a delightful afternoon snack.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Crust
  • 12 whole whole graham crackers For a deliciously crispy base.
  • 2 tbsp brown sugar Adding depth and subtle sweetness to the crust.
  • 5 tbsp unsalted butter, melted To bind the crust and enhance its richness.
  • pinch salt Balances the sweetness.
Filling
  • 8 oz cream cheese, softened Provides a creamy texture in the filling.
  • 1 cup smooth or chunky peanut butter The star ingredient that delivers a delightful nutty flavor.
  • 1 cup confectioners’ sugar Sweetens the filling without any graininess.
  • 1 14-ounce can sweetened condensed milk To ensure a silky smooth pie.
  • 3 tbsp sour cream Adds a slight tanginess that complements the sweetness.
  • 1 tsp vanilla extract Enhances the overall flavor profile.
  • 1 tsp freshly squeezed lemon juice Brightens the flavors.
  • 4 oz milk chocolate, melted and cooled to room temperature For a rich and smooth filling.
  • 1 cup heavy whipping cream, whipped to stiff peaks For a light, fluffy texture.
Ganache & Topping
  • ½ cup heavy whipping cream Used for the chocolate ganache.
  • 4 oz semisweet or bittersweet chocolate, finely chopped Creates a luscious ganache topping.
  • 1 cup salted peanuts For a crunchy topping.
  • ¼ cup sugar To candy the peanuts.
  • 1 ½ cups heavy whipping cream, whipped to stiff peaks for top of pie Adds a final touch of creaminess.

Method
 

Preparation
  1. Preheat your oven to 350°F (177°C).
  2. In a food processor, blend the graham crackers, brown sugar, melted butter, and pinch of salt until uniform. Press this mixture evenly into a 9-inch pie dish and bake for 15 minutes until set and lightly toasted. Allow it to cool completely.
  3. After cooling, paint the inside of the crust with melted milk chocolate. Chill for about 10 minutes to set.
Making the Filling
  1. In a stand mixer, beat softened cream cheese until light and fluffy. Gradually add peanut butter and confectioners’ sugar, mixing on low for about one minute.
  2. Add sweetened condensed milk, sour cream, vanilla extract, and lemon juice, mixing until smooth.
  3. Incorporate the melted and cooled milk chocolate and stir until evenly distributed.
  4. Gently fold in half of the whipped cream into the peanut butter mixture and then fold in the remaining whipped cream.
Assembling the Pie
  1. Pour the peanut butter filling into the prepared crust, smoothing the top with a spatula. Refrigerate uncovered for about an hour.
  2. For the ganache, heat the remaining heavy cream in a saucepan over low heat until it simmers. Remove from heat, add chopped chocolate, and whisk until smooth. Allow to cool slightly before spooning over the filling.
  3. Return the pie to the refrigerator and chill for another hour to set the ganache.
Finishing Touches
  1. In a skillet, combine raw peanuts, sugar, and a pinch of salt over medium-low heat. Stir constantly until the sugar melts and the nuts lightly toast. Spread onto a silicone baking mat to cool.
  2. Once cooled, top the pie with whipped cream and sprinkle with candied peanuts.
  3. Chill the pie for ideally about 2 hours or overnight before slicing.

Notes

Use room temperature ingredients for a creamier filling. Don't rush the cooling of the crust and ganache. For easier slicing, dip your knife in warm water.