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Chocolate Peanut Butter Temptation Pie — a heavenly, easy dessert for busy days

There are few things that stop traffic in my kitchen faster than a slice of Chocolate Peanut Butter Temptation Pie. If you love the combo of silky peanut butter and rich chocolate (who doesn’t?), this is your new go-to. Whether you’re juggling carpools, Zoom calls, or planning a last-minute dinner party, this peanut butter pie delivers big flavor with minimal fuss — and a dramatic wow-factor that makes everyone think you worked harder than you did.

Hi! I’m Anna, and my sister Patricia and I love turning simple pantry staples into memorable dishes. This Chocolate Peanut Butter Temptation Pie is one of those recipes that’s both comforting and a little bit fancy — perfect for busy American women who want something quick, show-stopping, and reliably delicious. If you’re dreaming of a no-bake peanut butter pie or a chocolate peanut butter dessert that actually comes together without stress, read on.

If you like chocolate-peanut combos, you might also enjoy these fun treats I’ve shared: Cherry Chocolate Peanut Butter Truffles — a small-bite cousin to this pie that’s great for gifting.

Why You’ll Love This Chocolate Peanut Butter Temptation Pie

• Quick and mostly no-bake: Perfect for busy weeknights or last-minute guests.
• Crowd-pleaser: Kids, picky eaters, and chocolate lovers all nod in approval.
• Versatile: Dress it up for a fancy dinner or serve it casually with coffee.
• Make-ahead friendly: Keeps well in the fridge and tastes even better after a few hours for the flavors to settle.

Ingredients

Crust

• 1 1/2 cups chocolate cookie crumbs (about 20–22 Oreo-style cookies, finely crushed; filling removed)
• 6 tablespoons unsalted butter, melted

Peanut butter filling

• 1 1/2 cups creamy peanut butter (not natural separated kind — we want smooth)
• 8 oz (1 package) cream cheese, softened
• 1 cup powdered sugar, sifted
• 1 1/2 cups heavy whipping cream, cold
• 1 teaspoon vanilla extract
• Pinch of salt

Chocolate ganache topping

• 8 oz semisweet chocolate, finely chopped
• 3/4 cup heavy cream
• 1 tablespoon corn syrup or light honey (optional, for shine)

Garnish (optional)

• Chopped roasted peanuts, sea salt, or shaved chocolate
• Whipped cream rosettes

Servings: 8–10 | Prep time: 20–30 minutes active, plus chilling

Step-by-step Directions

1. Make the crust

   • Place chocolate cookies in a food processor and pulse to fine crumbs, or put them in a large zip-top bag and crush with a rolling pin.
   • Stir crumbs with melted butter until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate (or tart pan). Use the bottom of a measuring cup to compact it well.
   • Chill the crust in the fridge while you make the filling (15 minutes is great; you can also freeze it 10 minutes if you’re impatient).

2. Prepare the peanut butter filling

   • In a large bowl, beat the cream cheese until smooth and creamy.
   • Add the peanut butter and mix until fully combined and fluffy. Add powdered sugar, vanilla, and a pinch of salt; mix again until smooth. Taste and adjust salt/sweetness as needed.
   • In a separate bowl, whip the cold heavy cream to soft peaks. Gently fold about one-third of the whipped cream into the peanut butter mixture to lighten it, then fold in the remaining whipped cream until the filling is airy and evenly mixed. Avoid overmixing to keep it light.

3. Assemble

   • Spoon the peanut butter filling into the chilled crust, smoothing the top with a spatula. Refrigerate for at least 1 hour to set (overnight is even better).

4. Make the ganache

   • Place chopped chocolate in a heatproof bowl.
   • Heat the 3/4 cup heavy cream in a small saucepan until it just begins to simmer (don’t boil). Pour cream over the chopped chocolate and let sit for 1 minute, then stir gently until the chocolate melts and becomes glossy. Stir in corn syrup or honey if using for extra shine.
   • Let the ganache cool slightly so it’s pourable but not hot. Pour over the chilled peanut butter layer and spread evenly.

5. Chill and garnish

   • Chill the assembled pie for another 30 minutes to set the ganache. Before serving, scatter chopped roasted peanuts, a light sprinkle of sea salt, or shave some chocolate on top. Add whipped cream rosettes for an extra pretty finish.

6. Slice and serve

   • Use a hot, clean knife (dip in hot water and wipe dry between slices) for neat pieces. Serve chilled.

Quick tips while you cook

• If you’re short on time, press the crust into a springform pan and pop it in the freezer for 10 minutes to speed up setting.
• For a lighter pie, substitute half the peanut butter with a peanut butter–flavored yogurt or ricotta — but remember it will change texture and keep time in fridge longer.
• If your ganache looks too thick, warm it gently (microwave for 10–15 seconds) and stir. If it’s watery, let it cool a bit before pouring.
• Prefer crunchy over smooth? Fold 1/4 cup chopped peanuts into the filling for extra texture.

A small kitchen confession (from me and Patricia)

Patricia and I made variations of this pie so many times we started naming them. Once, during a hectic holiday, I forgot to chill the crust and tried to “fix” it by stuffing the filling into a bowl and calling it a trifle. My kids didn’t care one bit — they devoured it. That’s how I learned: dessert that tastes great will forgive a few shortcuts. That trifle lesson inspired our Chocolate Peanut Butter Banana Cream Trifle, another comfort dessert that’s perfect when you want the same flavors but a different presentation.

Variations and swaps (for picky eaters and dietary needs)

• Gluten-free: Use gluten-free chocolate sandwich cookies or GF chocolate graham crackers for the crust.
• Lower sugar: Swap powdered sugar for a powdered sugar substitute or reduce to 3/4 cup and taste.
• Vegan: Use vegan cream cheese, coconut cream whipped to stiff peaks, and dairy-free chocolate. For the crust, use vegan cookies and vegan butter.
• Peanut allergy: Substitute almond butter or sunflower seed butter for a different but delightful flavor profile. If using sunflower seed butter, the filling can turn slightly green when mixed with baking soda — not harmful, just surprising — so consider almond butter if color matters.

FAQs (quick answers so you can get back to life)

Q: Can I make this pie ahead of time?
A: Absolutely. It gets better after a few hours in the fridge. Make it up to 2 days ahead; keep covered. For best texture, add garnish right before serving.

Q: Can I freeze the pie?
A: Yes — wrap tightly and freeze up to 1 month. Thaw in the fridge overnight before serving. Note: ganache might slightly change texture but will still taste amazing.

Q: Can I substitute crunchy peanut butter?
A: Sure! Crunchy peanut butter adds a nice texture. You may also fold in extra chopped peanuts.

Q: I don’t have fresh cream. Can I use Cool Whip or a whipped topping?
A: You can use whipped topping in a pinch, but the texture and richness will be different. If using a store-bought whipped topping, fold it in gently to keep the filling airy.

Q: How long will leftovers keep?
A: Stored in an airtight container, slices keep well in the fridge for 3–4 days.

Why this recipe works (the science in plain English)

• The cream cheese adds body and a touch of tang that balances the sweetness of peanut butter.
• Whipped cream lightens the filling, so the pie doesn’t feel dense or cloying.
• Chocolate cookie crumbs + butter form a sturdy base that holds up to the rich filling.
• A glossy ganache seals in moisture and creates a decadent contrast to the fluffy peanut butter layer.

Hosting notes (for the busy entertainer)

• Make it the day before: assemble up to the ganache a day ahead, then add ganache and garnish just before guests arrive.
• Pair with coffee or a bold dessert wine. The richness of peanut butter and chocolate loves a bright, acidic drink to balance it.
• Cut mini pie bites for a potluck-friendly option — use a muffin tin lined with crust and layer the filling in small jars or cups if you’re being clever (or lazy, depending on your mood).

A final personal nudge

This Chocolate Peanut Butter Temptation Pie is one of those desserts that wraps a hug around your family at the end of a long day. Patricia still teases me that I make it too often, but what can I say? When a recipe makes everyone’s face light up, you keep it in your regular rotation.

Conclusion

If you want more ideas that celebrate peanut butter in creative ways, check out this classic take on the theme: Peanut Butter Temptations Recipe – Food.com and another beloved variation, Peanut Butter Temptations II Recipe. Both are great reads if you’re in the mood to experiment or hunt for nostalgia-inspired desserts.

Meta description
Chocolate Peanut Butter Temptation Pie — quick, indulgent, and perfect for busy families. Creamy, chocolaty, and loved by kids; ready in under 30 minutes.

Chocolate Peanut Butter Temptation Pie

An easy, no-bake dessert that combines creamy peanut butter and rich chocolate, perfect for busy days and last-minute guests.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 9 servings

Course: Dessert, Snack

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Crust

• 1.5 cups chocolate cookie crumbs about 20–22 Oreo-style cookies, finely crushed; filling removed
• 6 tablespoons unsalted butter melted

Peanut Butter Filling

• 1.5 cups creamy peanut butter not natural separated kind — we want smooth
• 8 oz cream cheese softened
• 1 cup powdered sugar sifted
• 1.5 cups heavy whipping cream cold
• 1 teaspoon vanilla extract
• 1 pinch salt

Chocolate Ganache Topping

• 8 oz semisweet chocolate finely chopped
• 3/4 cup heavy cream
• 1 tablespoon corn syrup or light honey optional, for shine

Garnish (optional)

• Chopped roasted peanuts
• sea salt
• shaved chocolate
• Whipped cream rosettes

Method

 

Make the crust

1. Place chocolate cookies in a food processor and pulse to fine crumbs, or put them in a large zip-top bag and crush with a rolling pin.
2. Stir crumbs with melted butter until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate (or tart pan). Use the bottom of a measuring cup to compact it well.
3. Chill the crust in the fridge while you make the filling (15 minutes is great; you can also freeze it for 10 minutes if you’re impatient).

Prepare the peanut butter filling

1. In a large bowl, beat the cream cheese until smooth and creamy.
2. Add the peanut butter and mix until fully combined and fluffy. Add powdered sugar, vanilla, and a pinch of salt; mix again until smooth. Taste and adjust salt/sweetness as needed.
3. In a separate bowl, whip the cold heavy cream to soft peaks. Gently fold about one-third of the whipped cream into the peanut butter mixture to lighten it, then fold in the remaining whipped cream until the filling is airy and evenly mixed. Avoid overmixing to keep it light.

Assemble

1. Spoon the peanut butter filling into the chilled crust, smoothing the top with a spatula. Refrigerate for at least 1 hour to set (overnight is even better).

Make the ganache

1. Place chopped chocolate in a heatproof bowl.
2. Heat the 3/4 cup heavy cream in a small saucepan until it just begins to simmer (don’t boil). Pour cream over the chopped chocolate and let sit for 1 minute, then stir gently until the chocolate melts and becomes glossy.
3. Stir in corn syrup or honey if using for extra shine.
4. Let the ganache cool slightly so it’s pourable but not hot. Pour over the chilled peanut butter layer and spread evenly.

Chill and garnish

1. Chill the assembled pie for another 30 minutes to set the ganache. Before serving, scatter chopped roasted peanuts, a light sprinkle of sea salt, or shave some chocolate on top. Add whipped cream rosettes for an extra pretty finish.

Slice and serve

1. Use a hot, clean knife (dip in hot water and wipe dry between slices) for neat pieces. Serve chilled.

Notes

If you’re short on time, press the crust into a springform pan and pop it in the freezer for 10 minutes to speed up setting. For a lighter pie, substitute half the peanut butter with a peanut butter–flavored yogurt or ricotta. If your ganache looks too thick, warm it gently, and if it’s watery, let it cool a bit before pouring. Prefer crunchy over smooth? Fold 1/4 cup chopped peanuts into the filling for extra texture.