Cool Summer Pie: Peanut Butter and Chocolate Ganache


This past rainy Saturday I decided I was going to spend the entire day in my kitchen making bread pudding, cookies, hush puppies and a pie. I was just given a new cookbook and was determined to bake and cook as much as I could squeeze into that day. We were having friends over that night, so I knew the desserts wouldn’t be wasted. I came across a cold summer pie that I decided to give a try, and I’m very glad I did. FullSizeRender (10)

This peanut butter and chocolate ganache pie with whipped cream topping will be my new go-to for summer dinner parties. It combines everything delicious into one bite and is super easy to make. I changed the recipe up a little bit because I like my desserts on the sweeter side. I added more sugar and added the whipped cream topping to the pie. For the next one I make I will probably make the chocolate layer a little thicker, but other than that this pie is great.

IMG_9196The pie takes time to chill, so if you are short on time make the filling the night before, refrigerate, and then do the chocolate ganache and whipped cream topping the next day. Start by mixing soft cream cheese and creamy peanut butter together until it is blended well. Add in about 1 cup of sugar (or more if you like sweeter peanut butter). Then, mix in whipped cream (do not add sugar to this whipped cream) to make the filling smooth and fluffy. You are going to want to refrigerate this for at least an hour. I used dark chocolate to make my ganache, but milk chocolate would do great, too. I really enjoyed making homemade whipped cream and added about two cups of sugar to my cream to make it nice and sweet. I would suggest either a graham cracker pie crust or I’m sure an oreo pie crust would be equally delicious. Serve cold and enjoy!


Peanut Butter Chocolate Pie


  • For the Filling
  • 8 ounces cream cheese, softened
  • 1 1/2 cups peanut butter, creamy
  • 1 cup sugar, granulated
  • 1 cup heavy cream, whipped
  • 4 ounce chocolate bar
  • 1 cup heavy cream
  • Graham cracker pie crust
  • For the Whipped Cream
  • 2 cups heavy cream
  • 1 1/2 cup sugar, granulated


  • For the Filling
  • Mix peanut butter, cream cheese and sugar together until blended. Mix in whipped cream until fluffy. Pour into graham cracker crust and refrigerate for one hour. In a medium sauce pan mix chocolate and cream until a chocolate glaze is created. Pour over chilled peanut butter filling and refrigerate for another hour.
  • For Whipped Cream:
  • In a stand mixer, whip cream until thick and fluffy. Add in sugar until cream is sweet to taste (usually about 1 to 2 cups). Spread whipped cream on top of chocolate and refrigerate for 20 minutes. Serve cold.

About Author

Mollie is a native Cape Codder who learned at an early age how to put a lobster to sleep, harvest cranberries, and dig for clams. After high school she followed her sense of adventure out west to the University of Wyoming where she graduated with marketing and communication degrees. She found herself making roots in Jackson, her fiance’s hometown, and using her sales skills combined with her love of anything delicious to join the Dishing sales team. She loves baking from scratch, large glasses of red wine, and hiking with her heeler, Newton. She’ll try anything, but remains a stuck up Cape Codder when it comes to seafood. If she didn’t catch it or see it come off the boat, don’t even try tempting her.

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