Name: Chocolate Peanut Butter Pie with Honey Whipped Cream
Ingredients: 20 Nutter Butter cookies; 5 tablespoons salted butter, (melted); 4 ounces good quality chocolate, (semi-sweet or dark, chopped); 1/4 cup heavy cream; 1 tablespoon salted butter; 8 ounces cream cheese, (softened); 1 cup creamy peanut butter; 1 teaspoon vanilla extract; 3/4 cup powdered sugar; 3/4 cup heavy cream; 1 cup heavy cream; 1/4 cup honey; 1/2 teaspoon vanilla extract; pinch or two of sea salt flakes; chocolate shavings, optional

side view of pie in white fluted pie plate with whipped cream on top of pie and chocolate shavings on top

Creamy peanut butter pie in a nutter butter crust, with a layer of chocolate ganache and topped with honey whipped cream.

This pie came about because I was craving a pie with lots of whipped cream. And of course it had to be with peanut butter, because I choose peanut butter for everything when I can. It’s actually pretty similar to this creamy peanut butter pie I shared years ago. Except just a little bit better. I think it’s the honey whipped cream that takes it above and beyond.

This pie would be perfect for your Thanksgiving dessert table! It’s so rich and creamy and will help balance out all the apple and pumpkin pies. I think I made this for two of our Thanksgiving celebrations last year and it was a hit at both!

side view of slice of pie with nutter butter crust, layer of chocolate ganache, creamy peanut butter filling, topped with whipped cream and chocolate shavings

This starts with a Nutter Butter cookie crust. I love adding more peanut butter flavor by using peanut butter sandwich cookies instead of graham crackers for peanut butter pies. This is the only part of the recipe that requires baking, so it’s almost a no-bake pie!

Then we’ve got a layer of silky chocolate ganache covering the crust. Because the peanut butter & chocolate combo can’t be beat! You want to use good quality chocolate for this, and go with semi-sweet or dark.

The ganache is topped with a creamy, rich peanut butter filling. It whips together quickly and easily.

Then it’s topped with a honey sweetened whipped cream. I decided to use honey, instead of powdered sugar, to sweeten the whipped cream, because peanut butter and honey pair so well together. Like in this Peanut Butter Ice Cream with Salty Honey Swirl. (That ice cream is so good!) And I did add a couple pinches of sea salt flakes into my whipped cream because I liked that salty honey swirl so much.

And then I topped my pie with chocolate shavings, but that’s completely optional. If you don’t want to, it will still be a delicious peanut butter pie!

top view of peanut butter pie topped with whipped cream and chocolate shavings with jars of peanut butter and honey next to pie

Can you make this pie ahead?

The pie does need to chill for a few hours at least, so yes. I’ve made it and had it hold up really well overnight, so even doing it the day before is okay. You could also just make the ganache and peanut butter pie filling ahead (making sure to refrigerate the pie filing). Then make the crust and whipped cream the day of, and assemble the pie, then refrigerate for a couple of hours.

side view of peanut butter pie with honey whipped cream on it topped with chocolate shavings sitting in front of small glass jars of peanut butter and honey

5 from 2 votes

Chocolate Peanut Butter Pie with Honey Whipped Cream

Creamy peanut butter pie in a nutter butter crust, with a layer of chocolate ganache and topped with honey whipped cream.

Course: Dessert

Ingredients

Nutter Butter Crust

20 Nutter Butter cookies
5 tablespoons salted butter, melted

Ganache

4 ounces good quality chocolate, semi-sweet or dark, chopped
1/4 cup heavy cream
1 tablespoon salted butter

Pie Filling

8 ounces cream cheese, softened
1 cup creamy peanut butter
1 teaspoon vanilla extract
3/4 cup powdered sugar
3/4 cup heavy cream

Honey Whipped Cream

1 cup heavy cream
1/4 cup honey
1/2 teaspoon vanilla extract
pinch or two of sea salt flakes

Topping

chocolate shavings, optional

Instructions

Nutter Butter Crust

Pre-heat oven to 350ºF.
Blend cookies (filling & all) into fine crumbs in a food processor.
Stir cookie crumbs and melted butter together until thoroughly mixed.
Press crumbs onto bottom and sides of 9” pie plate.
Bake for 8-10 minutes, until crust is golden brown.
Remove and let cool.

Ganache

Place chocolate in a small bowl.
Heat cream in a small saucepan over medium heat until simmering.
Pour cream over chocolate and let sit for 2 minutes.
Whisk together chocolate and cream until smooth and creamy.
Add butter and whisk until smooth.
Allow to cool until thick.
Once the crust is cool, and the chocolate is cool and thickened, spread chocolate into an even layer over the crust.
Place the crust in the fridge for a few minutes to let the chocolate firm up a bit more.

Pie Filling

Beat together the cream cheese, peanut butter and vanilla until well mixed.
Add powdered sugar and mix until combined. Set aside.
In the bowl of an electric mixer fitted with whisk attachment, whip heavy cream until stiff peaks form.
Fold the whipped cream into peanut butter mixture.
Spread the peanut butter mixture over the chocolate layer in the crust.
Refrigerate while you make the honey whipped cream.

Honey Whipped Cream

Beat ingredients on medium high speed, until stiff peaks form.
Top peanut butter filling with honey whipped cream.
Chill pie for a few hours.
Top with chocolate shavings if desired.

top view peanut butter pie with whipped cream on it topped with chocolate shavings on top

-Manda