Peanut Butter Chocolate Pie

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see my disclosure policy for more information.

This deep dish Peanut Butter Chocolate Pie has a chocolate cookie crust, a thin layer of chocolate ganache, and a thick SILKY layer of peanut butter mousse embellished by whipped cream, chocolate ganache and peanut butter cups!


You are going to HATE me for this, but you know what’s been going through my head all day today? Imagine this little ditty, if you will, sung to the tune of Rebecca Black’s “Friday”:

“It’s Pi Day, Pi Day, gotta eat pie on Pi Day, everybody’s looking forward to eating, eating. Eating pie, eating pie, yeah! Eating pie, eating pie, yeah! Yum yum yum yum, looking forward to eating pieeeee!”

You’re welcome.

Horrible earworms aside, isn’t Pi Day a fabulous idea? It takes a mundane day and a mathematical concept that holds absolutely no interest for me and somehow combines them to make a magical time where it’s appropriate—even encouraged!—to glutton out and feast on some mid-week pie. Yes please.


I actually made two pies for Pi Day, but I’ll be posting them separately for maximum Rebecca Black quoting opportunities. (Update: here’s the other one! Lime Coconut Pie) This first is a deep-dish Peanut Butter Pie. This baby has a chocolate cookie crust, a thin layer of whipped chocolate ganache, and a thick layer of peanut butter mousse. It’s topped with ganache, whipped cream, chopped peanuts, and peanut butter cups.


The whole thing was delicious, but the real star was the light, silky peanut butter layer. Traditional peanut butter pies are often made with Cool Whip (yuck) and cream cheese. We’re not big cheesecake lovers in this house, so I wanted to avoid creating anything that might resemble a peanut butter cheesecake. Instead, I used whipped cream and mascarpone cheese in the mousse, for a light, delicate texture that melts in the mouth. If you like light and silky, be sure to check out this delectable Chocolate Tiramisu and these fun and delicious Cannoli Cones.


Be warned that this pie is INTENSE. A small slice goes a long way! You could easily get 12-16 servings out of a 9” springform pan, so either invite all of your favorite friends over to feast on it, or be prepared to celebrate Pi Day all week long. Rebecca Black songs optional.

🥜 More Peanut Recipes You’ll Love

Almond Joy Boston Cream Pie
This Almond Joy Boston Cream Pie is a twist on a traditional Boston cream pie. It features a moist almond cake, coconut pastry cream, and a thick layer of rich chocolate glaze!
Get the recipe!
Close up of an Almond Joy Boston Cream Pie.
Candy Bar Cheesecake
This Candy Bar Cheesecake has it all! A crunchy chocolate crust, two flavors in the filling, and LOTS of candy bars mixed in and on top! You can use any chocolate-based candy bars you have on hand to make this cheesecake. 
Get the recipe!
Candy Bar Cheesecake | From
Close up of a slice of Peanut Butter Chocolate Pie with a fork holding a bite to show layers.

Peanut Butter Chocolate Pie

5 from 1 vote
This deep dish Peanut Butter Chocolate Pie has a chocolate cookie crust, a thin layer of chocolate ganache, and a thick SILKY layer of peanut butter mousse embellished by whipped cream, chocolate ganache and peanut butter cups!
Prep Time 1 hour 5 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 2 hours 15 minutes
Yield 12
Calories 652 kcal


For the Chocolate Ganache:

For the Crust:

  • 12 oz Oreo cookies, (about 26 cookies)
  • 2 oz unsalted butter, (4 TBSP)

For the Peanut Butter Mousse:

To Garnish (optional):



  • The ganache will need to cool for awhile, so it should be prepared first. Place the chopped chocolate in a heat-safe bowl, and combine the cream and corn syrup in a small saucepan over medium-high heat. Bring the cream to a boil, and as soon as it starts boiling, pour the hot cream over the chopped chocolate. Whisk everything together until the chocolate is melted and your ganache is shiny and smooth. Press a layer of cling wrap on top of the ganache.
  • The ganache now needs to cool until it’s the texture of peanut butter. You can leave it at room temperature, which will take several hours, or speed up the process by refrigerating it for 45-60 minutes.
  • While you wait for the ganache to cool, make the crust. Preheat the oven to 350 degrees Fahrenheit and spray a 9-inch springform pan with nonstick cooking spray. Place the cookies in a food processor and pulse in long bursts until they are in fine crumbs. Melt the butter and add it to the cookie crumbs, stirring until they’re evenly moistened.
  • Press the cookie crumbs in the bottom of the pan and up the sides about 2 inches. Bake the crust for 10 minutes, until it starts to puff and looks set but is not burned. Let it cool completely.
  • Once the ganache is thickened and the crust is cool, beat the ganache with a mixer until it is light, fluffy, and the texture of chocolate frosting. Spread it in the bottom of the cookie crust.
  • To make the peanut butter mousse, first whip the heavy cream until stiff peaks form, then transfer it to another bowl. In the same mixing bowl, combine the peanut butter and the powdered sugar and mix on medium speed until well-incorporated. (Mixture will be very stiff.) Add the vanilla extract, salt, and mascarpone cheese. Beat on medium speed until everything is well-combined. Mascarpone breaks easily, so don’t overwhip the mousse or leave the mixer running unattended.
  • Fold in 1/3 of the whipped cream to lighten the peanut butter mixture, then add the rest and gently fold everything together. Scrape the peanut butter mousse onto the whipped ganache, and spread everything into an even layer. Refrigerate the pie overnight, or for at least 6 hours until it is firm and set.
  • To finish it, garnish the top with whipped cream, chopped peanuts, chocolate peanut butter cups, or chocolate sauce. Store Peanut Butter Mousse in an airtight container in the refrigerator.


Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Click here to learn more about baking measurements and conversion.


Calories: 652 kcal | Carbohydrates: 48 g | Protein: 10 g | Fat: 48 g | Saturated Fat: 23 g | Cholesterol: 75 mg | Sodium: 387 mg | Potassium: 332 mg | Fiber: 3 g | Sugar: 33 g | Vitamin A: 880 IU | Vitamin C: 0.2 mg | Calcium: 76 mg | Iron: 4.1 mg
Share on Facebook Share on Pinterest
What You'll Need:
Editor's Note

This post may contain Amazon affiliate links. We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to  For more information, see my Disclaimer and Disclosure Policy.

More Dessert Recipes To Try:

Leave a Review

Your comment will be visible after approval. Your email address will not be published.

Rate This Recipe!

What type of comment do you have?

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Allison wrote:
    • Elizabeth wrote:
  • Wendy (pinkstripes) wrote:
    • Elizabeth wrote:
  • Orange Latte wrote:
  • Ambika wrote:
  • brian wrote:
  • Jesica @ Pencil Kitchen wrote:
    • Elizabeth wrote:
  • Raquel @ Ovenmitts Blog wrote:
    • Elizabeth wrote:
  • myfudo wrote:
  • Jodie wrote:
  • Kristen wrote:
    • Elizabeth wrote:
  • Vanessa wrote:
    • Elizabeth wrote:
  • Rachel wrote:
    • Elizabeth wrote:
  • Sara wrote:
  • Grace wrote:
  • Christy wrote:
    • Elizabeth wrote:
  • Dorothy @ Crazy for Crust wrote:
  • Grace wrote:
    • Elizabeth wrote:
      • Grace wrote:
        • Elizabeth wrote:
  • Buffi wrote:
  • Elaine wrote: