Chocolate Peanut Butter Pie

Creamy chocolate peanut butter pie has layers of caramel, chocolate ganache, and peanut butter mousse in a salty pretzel crust. Salty, sweet, creamy, rich, crunchy and delicious - it will tame the most vicious sweet tooth in a flash.

Total time for the recipe to be finished.Total Time 2 hours hours 55 minutes minutes

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Get ready to fall in love with this chocolate peanut butter pie! This gloriously rich dessert combines chocolate, caramel, and creamy peanut butter in a salty pretzel crust. It's a treat that's sure to be a hit with the whole family.

Perfect for any occasion, this pie is easy to make and even easier to eat! Keep reading to find out why this recipe will be your new favorite.

Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.

🗝️Key takeaways: why this recipe is your new favorite

• Layers of flavor. This pie is super yummy with its rich chocolate, caramel, and creamy peanut butter layers. It's like the best peanut butter cup you ever had in giant form!
• Anytime treat. Perfect for birthdays, holidays, or just because you want a sweet treat. It's great for family dinners, potlucks, or parties.
• Easy blend. Make sure all ingredients are at warm room temperature. They'll blend best that way.

This is the most decadent dessert you ever put in your mouth! Layers of caramel, chocolate ganache, and rich peanut butter filling are spooned into a salty pretzel crust and chilled until it's creamy perfection.

It will have any peanut butter lover drooling!

Prefer your chocolate solo? Check out this old fashioned chocolate pie recipe!

🧾 Gather your ingredients: what you'll need

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

📖 Make it your own: yummy variations

1. Add chopped Reese's peanut butter cups to the top or add a layer of them between the ganache and the peanut butter mousse layers.
2. Chopped salted peanuts on top
3. Fold the ganache into the mousse - it's a little more dense but more like a truffle
4. Use a chocolate cookie crust
5. Use a Ritz cracker crust
6. Use white chocolate ganache
7. Remove the chocolate and caramel completely and just use the peanut butter mixture - put whipped cream over the top
8. Layer sliced bananas on the crust before adding the chocolate filling for a fruity twist.

🔪 Step-by-step guide: instructions for success

This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.

1. Make the crust by mixing the butter and pretzel crumbs in a medium mixing bowl. Firmly press into a pie plate. Bake.
2. Heat the cream to a simmer and add the chocolate chips.
3. Stir until completely melted and smooth.
4. Beat the peanut butter and cream cheese until well blended and smooth.
5. Beat in the sugar.
6. Fold in the whipped cream to the peanut butter mixture.
7. Add the caramel to the cooled crust. Chill.
8. Add the chocolate ganache layer. Chill.
9. Spoon on the peanut butter mousse and add the toppings. Chill thoroughly before serving.

🍴Must have tools: essential equipment

• mixing bowls
• whisk
• pie dish
• measuring cups and spoons

🥫 Leftover love: how to store chocolate peanut butter pie

Store any leftover pie in an airtight container in the refrigerator for up to 5 days.

If your refrigerator has a strong smell (onions, fish, etc) the pie WILL take on that flavor so make sure your fridge is clean before making it.

I haven't had a great experience with freezing the pie. I don't recommend it - the texture changes.

💭 Insider tips: things to know

1. Let the pie chill well before serving to ensure the layers set properly.
2. Use a sharp knife to cut clean slices and wipe the knife between cuts for the best presentation.
3. You can skip baking the crust. It won't be as firm but it will still be delicious.
4. You can use melted caramels, commercial caramel sauce, OR you can treat yourself to the Jack Daniels caramel sauce here.
5. Save some of the pretzel crumbs and chocolate to drizzle over the top. It looks beautiful and tastes better.
6. Be sure not to over-whip the cream or you will have little granules of butter in the filling. Not pleasant.
7. When you are folding the cream into the peanut butter use a rubber spatula and a gentle over and under movement.
8. The cream cheese needs to be at a warm room temperature - very soft but not melted.
9. Don't put the chocolate chips in the microwave. They'll melt in the hot cream - just keep stirring.

👩‍🍳 Let's answer those questions: FAQs

Have other questions? Ask me in the comments!

📚 More Southern comfort: related recipes you'll love

No bake desserts are essential for summer potlucks and picnics! This easy pie recipe with its creamy peanut butter filling will have your friends and family drooling!

Here are some more great, no-bake pies.

🍽️ No waste: creative ways to repurpose leftovers

Have leftovers?

Mush the pie up into a sweet, salty, chocolatey dip and serve with 'Nilla Wafers and crunchy pretzels as a delicious snack.

📞 Wrapping it up: the last word

This chocolate peanut butter pie is totally addictive - especially if you are one of those people (like me ) that loves sweet and salty combinations. It's easy to make, and the combination of chocolate and peanut butter is always a winner.

You can make it a day or two ahead of time, too.

It's the perfect pie for a special occasion but easy enough to be just a delicious dessert to finish a family meal.

Cut this in small pieces. It is written for 10 servings but you could probably make it 12 unless your family is expert dessert consumers.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Chocolate Peanut Butter Pie with Pretzel Crust

4.58 from 7 votes

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Creamy chocolate peanut butter pie has layers of caramel, chocolate ganache, and peanut butter mousse in a salty pretzel crust. Salty, sweet, creamy, rich, crunchy and delicious - it will tame the most vicious sweet tooth in a flash.

Course Dessert

Cuisine American - Southern

Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Chilling time: 2 hours hours 15 minutes minutes

Total Time: 2 hours hours 55 minutes minutes

Servings:10

Calories:870

Author:Marye Audet-White

Ingredients

Crust

• ▢ 2 cups pretzels, coarsely crushed. Reserve some for the top
• ▢ ⅓ cup butter, melted

Caramel Bottom Layer

• ▢ ½ cup caramel sauce, either homemade or commercial

Chocolate Bottom Layer

• ▢ 12 ounces chocolate chips, milk chocolate, bittersweet, semi sweet, dark, or a combination - reserve some for topping
• ▢ ¾ cup heavy cream

Peanut Butter Layer

• ▢ 1 ¼ cup peanut butter, creamy
• ▢ 8 ounces cream cheese, softened to a warm, room temperature
• ▢ ½ cup sugar
• ▢ 1 pint heavy cream
• ▢ ⅓ cup sugar

Optional

• ▢ Fleur de Sel
• ▢ Chocolate curls

Instructions

Crust

• Preheat the oven to 350°.
• Add the melted butter to pretzel crumbs and toss with a fork.
• Press the mixture into a 10 inch pie plate, firmly.
• Bake for 10 minutes, or until set.
• Remove from oven and allow to cool completely.

Chocolate Layer

• Heat the ¾ cup of heavy cream to a simmer.
• Remove from heat and stir in the chocolate chips.
• Continue to stir until mixture is smooth and all of the chips are melted.
• Set aside.

Peanut Butter Layer

• Add the peanut butter and cream cheese to a mixer fitted with the paddle attachment.
• Beat until the peanut butter and cream cheese mix and soften.
• Add the ½ cup sugar and beat until there is no graininess.
• Set aside.
• In a clean mixer bowl, with the whip attachment whip the cream until it begins to thicken.
• Slowly add the ⅓ cup sugar as you continue to whip the cream until it is thick and fluffy.
• Do not overbeat.
• Carefully fold half of the whipped cream into the peanut butter mixture, be sure not to deflate the cream.
• Fold in the rest of the whipped cream.

Assembly

• Add the caramel to the prepared crust.
• Chill briefly. (10 -15 minutes, just to set)
• Spoon the chocolate on top of the caramel and chill for 10 minutes or so.
• Add the peanut butter mixture.
• Top with the reserved chocolate and pretzel crumbs
• Chill for at least 2 hours.
• Just before serving top with a sprinkle of Fleur de Sel if desired.

Notes

• If you don't want to bake the crust you can skip that part. It won't be as firm but it will still be delicious.
• You can use melted caramels, commercial caramel sauce, OR you can treat yourself to the Jack Daniels caramel sauce here. 
• Save some of the pretzel crumbs and chocolate to drizzle for the top. It looks beautiful and tastes better.
• Cut this in small pieces. It is written for 10 servings but you could probably make it 12 unless your family is expert dessert consumers.
• Be sure not to over-whip the cream or you will have little granules of butter in the filling. 
• When you are folding the cream into the peanut butter use a rubber spatula and a gentle over and under movement.
• Don't put the chocolate chips in the microwave. They'll melt in the hot cream - just keep stirring.
• Don't try to take this to an outdoor event in hot weather... it will lose its texture completely.
• Store in the refrigerator, tightly covered for up to 3 days.
• If your refrigerator has a strong smell (onions, fish, etc) the pie WILL take on that flavor.

Nutrition Facts

Calories: 870kcal | Carbohydrates: 69g | Protein: 14g | Fat: 62g | Saturated Fat: 31g | Cholesterol: 135mg | Sodium: 511mg | Potassium: 320mg | Fiber: 3g | Sugar: 42g | Vitamin A: 1540IU | Vitamin C: 0.6mg | Calcium: 129mg | Iron: 2mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

✍🏻 A note from Marye...

I know y'all don't always like the stories bloggers tell so when I have one I try to put it at the very bottom so you can read or skip as you like.

Everyone who knows me knows that I have a deep and abiding hatred of all things math. I would rather diagram sentences, memorize verb conjugations in French or Latin, or clean a toilet in the men’s restroom than do math. Ick.

People say, “Oh but you use so much math when you cook!”  That might be true but math, swaddled in chocolate and sugar, is much more appealing than math, naked on a paper. I am a random thinker – and most of my kids have developed that way as well.

We have three linear thinkers – but even they are more random than most. And just to prove that I can do math if I have to? ⅜ths of my children have those engineer brains that like to think in a rational line.

My husband does, too. I am sort of wondering how long it will take him to give up and jump down the rabbit hole with the rest of us.

However.

Pi, pie, pah (if you are from the south) – whatever you want to call it? It is good. And this? This is better than most.

Creamy and rich, crunchy, salty, sweet, chocolatey… Your mouth will be jumping from one flavor to another like a sugar-high kid in a Toys R Us store. If you really like that sweet salty combo go ahead and sprinkle a little Fleur de Sel on the top just before serving.

First published March 14, 2012. Last updated June 24, 2024 for editorial improvements.

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