Chocolate Bottomed Peanut Butter Pie

I’m so excited to share this Chocolate Bottomed Peanut Butter Pie with you guys! It took me several tries, but I finally figured out the perfect recipe, and you’re going to absolutely LOVE it!

Chocolate Bottomed Peanut Butter Pie


A couple weekends ago when I flew to Utah to celebrate my Grandmother’s 80th birthday I got to talking with one of my Aunts. We talked about some different recipes, and then she told me I should make a chocolate and peanut butter pie. Well, that got my brain wheels moving and I couldn’t stop thinking about this pie.

First of all – chocolate. Secondly – peanut butter.


Chocolate Bottomed Peanut Butter Pie

After I made a chocolate and peanut butter cake, I knew a pie was going to be epic.

And sure enough, it was totally epic. And did I mention totally easy too?

Oh yeah, suuuuuper easy.

Chocolate Bottomed Peanut Butter Pie

The only baking you do is to pre bake the pie crust, which is super easy if you buy a pre made pie crust, so go ahead and do that.

The chocolate ganache layer is a creamy and rich layer of decadent chocolate, that’s easily made in the microwave. The fluffy peanut butter mousse on top is a simple 4 ingredients – instant vanilla pudding mix, milk, peanut butter and Cool Whip.

Chocolate Bottomed Peanut Butter Pie

I’m telling you guys, this pie can be done and ready to go in about 40 minutes from start to finish, and that’s including the time it takes to bake the pie crust and let it cool.

The taste is phenomenal too. You’re going to be getting high-fives all around for this one.

Chocolate Bottomed Peanut Butter Pie

Dive-in to chocolate and peanut butter heaven!

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Chocolate Bottomed Peanut Butter Pie

Chocolate Bottomed Peanut Butter Pie is the most indulgent dessert that everyone will love!

  • Author: Shawn
  • Prep Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: no cook
  • Cuisine: American


  • 1 (9 inch) pie crust (such as Pillsbury), pre baked according to package instructions

For the Chocolate Layer:

  • 1 2/3 cups semi-sweet chocolate chips
  • 2/3 cup heavy cream
  • 2 tbsp corn syrup or honey
  • 1 tsp vanilla extract

For the Peanut Butter Mousse:

  • 1 small box INSTANT vanilla pudding mix
  • 1 cup cold milk
  • 1/2 cup creamy peanut butter
  • 8 oz. Cool Whip, thawed

Optional toppings:

  • 810 Reese’s mini cups, chopped
  • 2 tbsp melted chocolate for drizzling


  1. Combine the chocolate chips, heavy cream, corn syrup and vanilla extract in a microwave safe bowl. Heat at 50% power for 1 minute, then stir with a whisk until the chocolate mixture is smooth and creamy. (If chocolates are not melting you can heat for an additional 15 seconds at 50% power). Pour the chocolate into the pre baked pie crust and smooth out into an even layer. Place in the freezer for 10 minutes.
  2. Meanwhile prepare the peanut butter mousse by whisking together the instant vanilla pudding mix with 1 cup of cold milk until smooth. Heat the peanut butter in the microwave for just 10 seconds to loosen it up a bit, and then add it to the vanilla pudding. Whisk until smooth and thick. Gently fold in the thawed cool whip until fully incorporated. Pour on top of the chocolate layer.
  3. If you’d like, decorate the top with chopped Reese’s cups and a drizzle of chocolate. Keep stored in fridge until ready to enjoy.

Keywords: chocolate, peanut butter, pie

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
64 Responses
  1. casper

    I Love this recipe, but living in The Netherlands, I have a few questions, I hope you can help me.
    – A small box of instant vanilla pudding… can you give me the weight?
    – the don’t have cool whip, cab i replace it by something else?

  2. Sara

    I made this for the first time a few weeks ago, and it is AMAZING! I used a graham cracker pie crust because it is what I had on hand, and it was PHENOMENAL like that. I am making it again to take to our family Christmas. This is a new favorite in our home! Thank you, Shawn!

  3. Sunshine baker

    I made this today. I used a shortbread crust.. I love chocolate and peanut butter together, but I did not care for the chocolate layer at all. The peanut butter layer was ok. Our 5 year old liked it. He had two pieces!

  4. Stephanie

    This was so great! For the chocolate drizzle, I just threw some chocolate chips in a bag and put the bag in a cup of hot water until it melted. Then I cut a small corner off the bag and drizzled away!

  5. Sabrina

    I made this today and it was amazing! The best peanut butter pie ever! Very rich so a little goes a long way. Thanks for this recipe!

  6. Linda Mudgett

    I would make the whole pie Peanut Butter Mousse and skip the chocolate. Your could also make it with white chocolate peanut butter cups because they make them. I cannot have chocolate so this would be good if you cannot have chocolate. The layer of peanut butter mousse you can double the recipe and make it like that too.

  7. My husband is a peanut butter fiend! So when I saw this recipe, I knew I had to make it for him. BUT! He’s diabetic, so I used sugar free whipped cream. Sugar free vanilla pudding and it turned out beautifully! And of course, I didn’t top it with the candies, I just drizzled a littl chocolate and a bit of melted peanut butter on top. He LOVES this pie! This recioe is a keeper! Thanks!

  8. Louellen

    I have two of these cooling in the fridge right now!!!! Absolutely the best recipe I have found!!! Thank you so much!

  9. Donna

    I made this pie according to directions for a Memorial Day cookout with family and friends and it turned out perfect. They all LOVED it!!!! This recipe is a keeper and I am sure it will be requested for years to come.

  10. Jenna

    Just wondering if I could do without the corn syrup or honey in the chocolate layer? It was a tad too rich for my taste buds … Thanks! 🙂

  11. Heidi

    It only turns out soupy IF you use regular cook and serve pudding. I learned this the hard way. If you use instant it should turn out perfectly.

  12. Kerry

    I’m super disappointed and have no idea what happened. My peanut butter “mousse” was super runny too. It was never thick – the milk and pudding mix together was always liquidy. What did I do wrong?! I made this to bring to dinner with my in laws and have nothing now as I can’t bring the slop that I made 🙁

    1. Hmm… The only thing I can think of is that maybe you used too much milk or maybe you stirred your Coolwhip to help it thaw, which will result in a runny mess. Make sure you only use half of the milk called for in the pudding. Should just be one cup.

  13. Christina

    Delicious peanut butter pie! The filling is fabulous – just need a spoon 🙂 Who needs the crust, etc. This would work well for individual trifles … add a bit of pb mousse to the bottom of a small cup, a few crushed peanuts … a little whipped cream, layer a couple times … top with whipped cream and a chocolate drizzle. Yum !

    1. Hi Niki, the filling should not be runny at all. What could have happened is that you stirred the Cool Whip when it was frozen, which would break it down and make it runny. I learned that the hard way. Your best bet is to let the Cool Whip defrost fully in the fridge before using it. Hope this helps! 🙂

  14. Linda

    I am going to make this today! Do you whisk the the milk and pudding until smooth but liquidy or do you whisk until it becomes pudding? thanks

  15. Babs

    Okay…made the pie and looks just like the picture… very yummy and makes a pretty pie…no changes to the recipe! Be sure and keep refrigerated too……

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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