If you love the classic peanut butter and chocolate combo, this peanut butter chocolate cream pie is for you. This pie starts out with a butter graham cracker crust, which is topped with chocolate mousse filling. Next, a layer of creamy peanut butter mousse mixed with chopped Reese’s cups is added.
You can top this with whipped cream too, or use some of the peanut butter mousse in a piping bag to make it look fancier with piping. I chose to go simple and just decorate it with Reese’s cups. This pie has a lovely creamy, smooth consistency. The peanut butter and chocolate flavors equally shine and it has a nice balance.
This pie can be sliced and frozen in slices and defrosted in the fridge overnight before eating. I do this with lots of my desserts and baked good and we just pull out a few cookies or a slice of cake from the selection I always have in there. It is a nice way to not feel like you have to eat the whole thing in a few days. I love desserts and have many here to choose from if this one isn’t your thing.
Peanut Butter Chocolate Cream Pie
Ingredients
For the crust:
- 1 1/2 cup graham cracker crumbs
- 6 tbsp unsalted butter melted
For the chocolate filling:
- 1 1/2 cup mini marshmallows
- 1 1/4 cup cream divided
- 1 cup semi sweet or milk choc chips
- 1 tbsp powdered sugar
- pinch of salt
For the peanut butter mousse:
- 3/4 cup creamy peanut butter don't use natural for this
- 8 oz cream cheese room temp
- 1 1/4 cup powdered sugar
- 2 tsp vanilla
- 3/4 cup cream
- pinch of salt
- chopped reese's cups amount is to taste – I used probably 1 cup chopped
To decorate:
- Reese's cups
- whipped cream optional
- peanut butter mousse optional
Instructions
For the crust:
- Make the crust first so it has time to cool. Heat your oven to 350 degrees. Combine the crumbs and melted butter until sandy. Press into a 9 inch pie dish using a glass or measuring cup to press it in.
- Bake for 10 minutes and then cool.
For the chocolate filling:
- Heat the marshmallows, 1/4 cup of cream and salt in a saucepan over low heat. Stir constantly until the marshmallows are almost melted. Remove pan from the heat and add the chocolate chips. Stir until smooth and cool for 15-20 minutes.
- Whip 1 cup of cream with 2 tbsp powdered sugar and a tsp vanilla in a stand mixer until stiff peaks form. Fold this into the chocolate mixture once it is cool to the touch, then spread into the bottom of the crust.
For the peanut butter layer:
- Beat the peanut butter and cream cheese in a stand mixer with the paddle attachment until light and smooth, scraping the sides as needed. Add the powdered sugar, vanilla and salt and beat until smooth. Add the cream and beat again until smooth. If you are planning to use some of the filling to decorate the top, reserve 3/4 – 1 cup of the filling now. Then add the chopped Reese's according to your taste to the rest of the filling. Spread this over the chocolate layer.
To finish:
- If you are using peanut butter filling or whipped cream on top, pipe or spread it over the top of the peanut butter layer. Top with Reese's cups as desired. Refrigerate for 4 hours to fully set, then slice.