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!
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.
IN. A. 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.
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.
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.
Dive-in to chocolate and peanut butter heaven!
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Chocolate Bottomed Peanut Butter Pie
Ingredients
- 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:
- 3.4 oz vanilla pudding mix, *instant
- 1 cup cold milk
- 1/2 cup peanut butter
- 8 oz. Cool Whip, thawed
Optional toppings:
- 8 - 10 Reese's mini cups, chopped
- 2 tbsp melted chocolate for drizzling
Instructions
- 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.
- 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.
- 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.
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!
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.
Sounds great! 🙂
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!
I have two of these cooling in the fridge right now!!!! Absolutely the best recipe I have found!!! Thank you so much!
Awesome!! Hope you enjoy! 🙂
I am totally making this on the 4th!
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.
Awesome! I’m so glad you enjoyed it Donna! 🙂
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! 🙂
I just won the church Bake-Off with this our. Turned out perfect!
Super HIGH FIVE!!! Woohoo! That’s so awesome!! 🙂
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.
This pie was amazing! I put the leftovers in the freezer and felt it was much better served from the freezer!
Great idea to freeze it!
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 🙁
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.
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 !
Do you need to refrigerate for a long period? Mine did not set it’s very runny.
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! 🙂
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
Hi Linda, you’ll want to whisk it until it’s smooth. Since there is half the milk in this, it will be a really thick pudding consistency.
Okay…made the pie and looks just like the picture…..is very yummy and makes a pretty pie…no changes to the recipe! Be sure and keep refrigerated too……
Awesome Babs! So glad you guys enjoyed it! 🙂
I’m gonna make this pie today….do you beat up the heavy cream first, or just use it the way it is?
what kind of chocolate do u use for the drizzling? Whatever is handy?
thanks for the recipe, can’t wait to try it…pat
Hope you enjoy it! 🙂
I’m gonna make this pie today….do you beat up the heavy cream first, or just use it the way it is?
I’m gonna make this pie today….do you beat up the heavy cream first, or just use it the way it is?
For the chocolate layer, no you do not whip the heavy cream first.
Made this for Pi Day and it’s amazing! I sprinkled some mini chocolate chips on top since I didn’t have any peanut butter cups (totally doing that next time!). Thanks for an awesome recipe!
I’m going to try this with chocolate pudding instead of the vanilla – I’m a chocoholic!!! Any ideas for substituing the corn syrup? Could I just omit it?
Sorry, just saw the honey substitution!
Do you think this will be okay in the fridge over night?
What are the calories per serving?
Hi Gricelle, I don’t have that information, but there are plenty of calorie counting websites out there that you can plug in all the ingredients and it will tell you the calories for the full recipe. Then just divide that number by the servings to get the total per slice. Hope that helps!
OMGoodness… this didn’t even last 24 hours in my fridge! So easy, tasty & definitely a Keeper Go-To recipe.. thanks so muich!!
My husband is gonna love this!
I love peanut butter pie. Visually this one is splendid. Well done. I like the double layer idea a lot since chocolate and peanut butter go together so well. I know you are one busy lady, but when you have a couple of minutes you should read my post about the first time I ate peanut butter pie. You might enjoy it. Smiles—–
You’re speaking to my chocolate peanut butter lovin’ heart directly with this pie! Pass me a plate and spoon, please 😀
Oh, my!!! Yes! This looks amazing!
Peanut butter mousse sounds heavenly!!! I love everything about this pie!
This looks like heaven!
Pleeeezzze make this low carb!!!!!
Oh My Yum! This looks amazing! I can’t wait to make it. I have just one question, does it matter if you use natural peanut butter, or should you use one like Skippy that’s hydrogenated?
Ooo la la! This pie looks magnificent!!
That is a serious chocolate layer. I’m in love!
What a super fun pie Shawn!!
Oh my gosh, this looks soooo good! Peanut Butter Pie is right up my alley and I’m loving that I have most of the ingredients to make it—grocery store here I come! 🙂