What’s better than a peanut butter cup? A peanut butter cup in a pie! This peanut butter fudge pie has a chocolate pie dough, a no bake peanut butter filling and is covered in chocolate ganache.
Why you’ll love this pie
- Indulgent and rich
- Has an easy no bake peanut butter whipped cream-base filling
- A dark chocolate ganache topping
- Buttery and flaky chocolate pie crust
- Basically a candy bar in a pie!
How to make a chocolate pie crust
The cream cheese peanut butter pie filling sits in a chocolate pie dough shell. It is so easy to make chocolate pie dough, all we’re doing is adding cocoa powder. If you’ve had some not so great experiences with pie dough in the past, here are some tips on how to make a all butter, flaky pie dough.
- Keep all of your ingredients cold you can even put the bowl of flour in the fridge while you’re prepping everything!
- Use cocoa powder to roll out the pie dough. This will keep your pie dough a dark, rich colour.
- To get a super smooth dough, I roll out my dough twice before I line the pie plate. On a lightly floured (with cocoa powdered!) workspace, roll out the dough into a large rectangle. Then fold the dough up into an envelope, wrap in plastic, and chill for another 30 minutes. Repeat that once more. This will not only give you super flakey pie dough, but will also smooth out any lumps and bumps.
- Chill your dough after every step. From when you first form it, to when you line the plate, then crimp the dough. This will help the gluten relax and your dough won’t slump over when you bake it.
- Because of the cocoa powder, it is harder to tell when the pie is baked as it is already so dark. Keep an eye on it!
FAQs and Tips
Whether this is from not chilling your dough enough or not using enough pie weights, sometimes the pie crust just won’t look pretty when it’s ready. I recommend decorating! Use pastry cutouts, whipped cream, mini peanut butter cups!
Depending on the type of chocolate you use (semisweet, bittersweet), it will change the amount of heavy cream you’ll use
Because this pie filling doesn’t need to be baked, it means we need a pie crust that is already completely baked – blind baked! We want a fully baked bottom crust. Because we’re baking it without a filling, we need to dock the bottom and the sides of the pie as well as filling it with pie weights to stop the pie from puffing up.
This pie is best kept in the refrigerator.
What substitutes can I make?
- If you aren’t a fan of buttery pie dough, I think a chocolate cookie crust would work great with this recipe
- Replace the chocolate ganache with whipped cream by whipping 235 grams (1 cup) of heavy cream until it starts to thicken. While the mixer is running on medium speed, slowly stream in 50 grams (1/4 cup) of sugar, then keep whipping until you have medium peaks.
- Substitute the peanut butter for almond butter
Love pies? Try baking these recipes!
Save this recipe for later!
Chocolate & Peanut Butter Pie
- 9 inch pie plate
- 120 grams all-purpose flour 1 cup
- 38 grams cocoa powder ⅓ cup
- ½ tsp kosher salt
- 1 tsp granulated sugar
- 113 grams unsalted butter, cut into ½ inch cubes 8 tbsp
- 60 grams ice water ¼ cup
- 2 tbsp apple cider vinegar
Peanut Butter Filling
- 226 grams cream cheese, softened 8 ounces
- 270 grams peanut butter 1 cup
- 56 grams powdered sugar ½ cup
- 99 grams granulated sugar ½ cup
- 28 grams unsalted butter, softened 2 tbsp
- 1 tbsp vanilla extract
- 170 grams heavy cream ¾ cup
- ¾ tsp kosher salt
- 113 grams heavy cream ½ cup
- 170 grams semisweet chocolate 6 ounces
Make Pie Dough
- Stir the flour, cocoa, salt and sugar together in a bowl. Add the butter and coat each piece of butter with flour. With your fingers, squish each piece of butter so you’re flattening it, then recover in butter. Continue doing this until every piece of butter is about the size of a walnut and covered in flour.
- Combine the water, vinegar and ice in a jug. Make a well in the centre of the flour, add 2 tbsp of water into the well. Use your hands to toss the flour and butter with the water. Add more water, a tablespoon at a time and continue tossing the mixture. Once it starts to come together, you can use more of a kneading motion. Don't add too much water as you don't want the dough to be wet.
- Form the dough into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes. Roll out the dough on a workspace dusted with cocoa powder until you have a large rectangle. Fold the dough in half once, then in half again and wrap up again to refrigerate for another 30 minutes. Repeat again.
- Line your pie plate with the dough and crimp as desired. Put the plate back into the fridge for at least 15 minutes. Preheat the oven to 425°F/220°C. Dock the bottom and sides of the pie dough with a fork. Place a large square of parchment paper into the pie and pour enough pie weights that it presses against all the sides. Bake for 15-17 minutes, then take the pie out and lift out the pie weights. Put the pie back into the oven and bake for another 10-12 minutes. Let cool completely.
- In a stand mixer with the whisk attachment, whisk the cream until you have medium peaks. Transfer to a bowl and keep cold.
- Clean out the mixing bowl, and with a paddle attachment, beat the cream cheese and peanut butter together until well blended. Add the granulated sugars, butter, salt and vanilla and keep beating until light and fluffy, about 5 minutes.
- Add half a cup of the whipped cream to the peanut butter mixture and stir quickly to combine. Fold in the rest of the cream in three additions, stirring quickly each time.
- Carefully spoon the filling into the crust, cover with plastic wrap and refrigerate for at least 3 hours.
- Bring the cream to a simmer in a small, heavy saucepan. Add the chocolate and stir until smooth. Set aside to cool. Gently spread over the cooled pie, refrigerate for 3 hours.