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!
Make sure you don’t miss a thing! Follow I Wash You Dry here:
FACEBOOK | PINTEREST | TWITTER | INSTAGRAM | BLOGLOVIN
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.
Hello if I use heavy cream in place of cool whip and whip it stiff will the mousse later set properly? How much heavy cream should I whip in place of the cool whip?
Hi, Shawn! Have you ever had the peanut butter silk pie from the restaurant chain Perkins? I’m looking for a dupe and this looks like the closest!
We made this pie last night. My husband decided to substitute sugar free vanilla pudding and reduced fat Cool Whip when he ran to the store for supplies. I was slightly concerned that this might affect the end results. I worried for nothing… This pie was delicious!!!! It is so easy to make too. It looks like it would be incredibly rich but honestly it is just right. We all loved it. I would highly recommend this pie for a quick but delicious dessert.
Thanks for a great recipe that will be saved in my collection to make again. 🙂
Terri,
Thanks for posting your review. I’m a diabetic, and I came straight to the comment section to see if anyone had tried making it lower carbs, and your review was on top 🙂 . I’m going to make this and sub out the pudding for sugar free, the cool whip, use lily’s chocolates. Hope it doesn’t alter the taste of Shawn’s version too much. I feel pretty optimistic based on your review.
I would like to avoid cornstarch and use the honey. Tell me, will it change the taste very much?
What can I use as alternative to instant pudding mix?
So the pie crust isn’t baked at all and consumed raw.?
No, the instructions clearly state to bake the pie crust. Sorry you missed it! 😉
It clearly says.. pre baked to package instructions
Use a vanilla Wafer pie crust. Soooo good
Awesome! Sounds great!
we didnt have enough chocolate hips so I used a bit of cocoa powder and it still tasted yummy
I love this pie. Very easy to make. I use Graham cracker pie crust instead. Really yummy.
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?
The small box should be 3.4oz. You could sub whipped cream for the cool whip.
I have a graham cracker pie crust. Would this work too? Thanks- looks awesome!
Yes that graham cracker pie crust will work also
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!
Awesome!! So glad you liked it! 🙂
can you freeze this pie?
I’ve never tried freezing this, but I’m sure it would be ok! 🙂
Can you use a graham cracker crust ?
I have made it with Graham cracker pie crust. Really yummy.
Was wondering if you thought I could use a graham cracker crust for the crust? Or would that be too many different flavors?
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!
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!