This Chocolate Peanut Butter Pie recipe is everything a dessert should be {and more}. A creamy peanut butter filling sits on top of a fudgy brownie crust and is topped with a luscious chocolate peanut butter ganache. Plus it’s gluten-free, grain-free and dairy-free! 

This Peanut Butter Pie with a brownie crust is the embodiment of perfection…in dessert form.

I mean seriously, It’s everything a dessert should be {and more}. A creamy peanut butter filling sits on top of a fudgy brownie crust and is topped with a luscious chocolate peanut butter ganache. Plus this bombshell is gluten-free, grain-free and dairy-free!

This Chocolate Peanut Butter Pie was born in my mind long before it came to life in my kitchen. The first time I made it was on Thanksgiving. I know that testing a new recipe on such an important holiday is gutsy. But since I basically combined all of my favorite desserts into this one epically delicious, completely irresistible, utterly perfect treat… I figured it couldn’t possibly go wrong…and I was so right.

What’s not to love? Ultra fudgy, flourless brownie crust….good. Creamy, slightly sweet, silky smooth peanut butter filling…good. Melt-in-your-mouth dark chocolate ganache…good. 

How to make Chocolate Peanut Butter Pie

Here are a few quick notes to ensure that your pie turns out perfectly!

1. Chilling. Do not chill the brownie before pouring the peanut butter filling on top. Leaving it at room temperature ensures that the two layers blend together nicely. DO chill the peanut butter filling before adding the ganache.  The peanut butter layer needs to be hardened in order to support the ganache! Then the entire pie needs to chill for at least 2 hours, or overnight, before serving!
2. Ganache. Be extra careful and do not let the coconut cream come to a boil. It should just barely start bubbling before the chocolate chips and peanut butter are added to it! Then let it cool  a touch before pouring it on top of the pie.
3. Serving. This Chocolate Peanut Butter Pie recipe is best served cold! I do enjoy letting it sit at room temperature for about 5 minutes before serving, because I think it makes the peanut butter flavor a bit more intense!

Chocolate Peanut Butter Pie: Substitutions

As always, I recommend following the recipe as written for the best results. Here are a few potential substitutions.

• Dark Chocolate Chips. I have recently fallen in love with these Sunspire 65% Cocoa Chocolate Chips! They are SO good! To be sure that this recipe is dairy-free, be sure to choose a variety that contains no milk…like these or these. If you prefer a sweeter chocolate, you can use milk chocolate chips, but they will not be dairy-free!
• Tapioca Starch. Arrowroot powder and cornstarch can be seamlessly substituted for tapioca starch/flour!
• Coconut sugar. Any granulated sugar works well in this recipe. I have also used organic cane sugar with great results!
• Coconut oil. In the brownie layer, coconut oil can be substituted with ghee or butter (not dairy-free). I do not recommend substituting the coconut oil in the filling, because I haven’t tried it!
• Powdered sugar. This is not a health food recipe (LOL)! I use regular powdered sugar, but if you’d like to try a refined sugar free version you can make your own using this recipe.

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5 from 2 votes

Chocolate Peanut Butter Pie

Chocolate Peanut Butter Pie is everything a dessert should be {and more}. A creamy peanut butter filling sits on top of a fudgy brownie crust and is topped with a luscious chocolate peanut butter ganache. Plus it's gluten-free, grain-free and dairy-free!

Course Dessert

Cuisine American

Keyword chocolate peanut butter pie recipe, no cool whip, peanut butter cream pie, peanut butter pie, peanut butter pie without cool whip

Prep Time 30 minutes

Cook Time 30 minutes

Chilling time 2 hours

Total Time 3 hours

Servings 16 People

Calories 421kcal

Author Laura

Ingredients

Brownie Crust:

• 6 TBS Coconut Oil (or butter)
• ¾ cup (6 oz) dark chocolate chips
• ½ cup coconut sugar
• 2 tsp vanilla extract
• 2 large eggs lightly beaten
• ¼ cup unsweetened cocoa powder
• 3 TBS tapioca starch/flour
• ¼ tsp sea salt
• ½ cup mini chocolate chips

Peanut Butter Filling

• 1 cup creamy peanut butter
• 1 (14 oz) can coconut cream (1 ½ cups)
• ¼ cup coconut oil
• ¾ cup powdered sugar*
• 1 tsp vanilla
• ¼ to ½ tsp sea salt

Chocolate Peanut Butter Ganache

• 1 cup chocolate chips
• 1 cup coconut cream
• 2 TBS peanut butter

Instructions

• Preheat oven to 350 degrees F.
• Grease a deep-dish 10” pie plate, set aside.

Brownie Crust:

• In a small bowl, stir together cocoa powder tapioca starch and sea salt. Set aside.
• In a large microwave-safe mixing bowl or in a medium saucepan on the stovetop over medium-low heat, melt coconut oil (or butter) and chocolate chips together and stir until smooth.
• Remove from heat and add sugar, vanilla, eggs and salt and stir until combined.
• Add dry mixture and stir/whisk until batter is smooth and there are no lumps.
• Add ½ cup mini chocolate chips and stir by hand until they’re evenly distributed.
• Pour batter into your prepared pie dish.
• Bake in the preheated oven for 20-25 minutes, or until the top is set and a toothpick inserted in the center comes out with wet crumbs.
• Set aside to cool.

Peanut Butter Filling:

• While the brownie crust is baking, make the peanut butter filling.
• Combine peanut butter, coconut cream and coconut oil in a small saucepan.
• Whisk over medium-low heat until ingredients are melted and mixture is smooth.
• Remove from heat and add salt, vanilla extract and powdered sugar and whisk until smooth.
• Pour over prepared brownie crust and smooth it out to remove any air bubbles.
• Place pie in the refrigerator to cool for at least 1 hour, or until the peanut butter filling has hardened.

Chocolate Peanut Butter Ganache:

• Warm coconut cream in a small saucepan over medium heat until it just barely starts to bubble. Do not let it boil.
• Remove from heat and stir in chocolate chips and peanut butter until the chips are melted and the mixture is smooth.
• Let it cool slightly and then pour it over the cooled/hardened pie.
• Return the pie to the refrigerator for at least 2 hours or overnight, until the ganache is set!
• Cut and serve!

Notes

*I loved this pie with 1/2 cup powdered sugar, but will admit that it's even better with 3/4 cup. I recommend tasting and adjusting the amount of powdered sugar to your liking, adding up to 1 cup based on your preference! 

*Nutritional information calculated based on this pie making 16 servings, which in my experience is accurate because it is incredibly rich so a little goes a LONG way. 

Nutrition

Calories: 421kcal | Carbohydrates: 34g | Protein: 6.2g | Fat: 31.5g | Cholesterol: 23.3mg | Potassium: 99.3mg | Fiber: 2.9g | Sugar: 27.2g | Calcium: 19mg | Iron: 1.2mg

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