Chocolate Peanut Butter Pie with Honey Whipped Cream

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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!

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!

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.