Mascarpone Peanut Butter Pie with Chocolate Ganache

Peanut Butter Pie with Chocolate Whipped Cream

Last Updated August 14, 2024

Let me take a gander at what you're thinking, probably something like, "OH! PEANUT BUTTER PIE? I love peanut butter pie! So good! But I already have a recipe for peanut butter pie. Why do I need this recipe? Wait, don't YOU already have a recipe up on this blog for peanut butter pie??"

Well, you'd be right about one thing, this is not my first recipe up for a peanut butter pie. But let me tell you, they each have their own merited place. For example, the Peanut Butter Pie with Chocolate Whipped Cream has a shortbread crust, creamy peanut butter filling, topped with chocolate whipped cream.  

This peanut butter pie has a chocolate crust, an ultra creamy peanut butter mascarpone filling topped with flowing chocolate ganache. The chocolate ganache envelopes the peanut butter filling in a tender embrace...still with me? Ok let's stop dreaming and comparing peanut butter pies and MAKE one!  

Nutter Butter Pie

Not a fan of chocolate and peanut butter together? Neither is my mom.  That's ok, we can still be friends. And because of that, why not head over to this Nutter Butter Pie instead? No chocolate there! 

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Recipe adapted from what megan's making.

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Mascarpone Peanut Butter Pie with Chocolate Ganache

Serves 8-12

Ingredients:

For the Chocolate Crust

• 7.5 oz / 210g chocolate graham crackers, teddy grahams, or chocolate shortbread

• 2 oz / 55g (1/3 cup) semi-sweet chocolate, finely chopped, or mini chips

• 5 Tbsp / 65g butter, melted

For the Peanut Butter Filling

• 1 cup / 237g heavy whipping cream

• 8 oz / 227g mascarpone or cream cheese, room temperature

• 1 cup / 250g peanut butter

• 1/2 cup / 100g sugar

• 1 tsp / 5g vanilla extract

For the Chocolate Ganache

• 4 oz / 110g (2/3 cup) semi-sweet chocolate, finely chopped, or chips

• 1 Tbsp / 14g butter

• 1/2 cup / 118g heavy whipping cream

Directions:

Oven 325°F / 163°C.  Ungreased 9in / 23cm pie dish.  

Make the Chocolate Crust

1. In a food processor combine chocolate grahams, butter, and chocolate chips.  Pulse until the mixture is uniformly fine crumbs.  Or do it the "old fashioned" way and beat the crumbs to oblivion in a well sealed plastic bag with a rolling pin or other hard object, then mixing in the chocolate and butter in a bowl with a spoon. 

2. Press evenly into the bottom and sides of pie dish and bake for 8 minutes or until fragrant.  Set aside to cool completely.

Make the Peanut Butter Filling

1. In the bowl of a stand mixer or with a handheld mixer, beat the whipping cream until stiff peaks form.  Transfer to another bowl if using a stand mixer and set aside.

2. Again in the bowl of a stand mixer or a separate bowl with a handheld mixer, beat the cream cheese, peanut butter, sugar, and vanilla until light and fluffy.  

3. Carefully fold the whipped cream into the peanut butter mixture in three or four parts.  

4. Spoon the filling over the cooled crust and smooth the top.  Refrigerate to set.  

Make the Chocolate Ganache

1. Place the chocolate and butter in a small bowl.  Heat the cream in a small saucepan over low heat, just until simmering.  The moment you see bubbles remove from heat and pour over chocolate and butter.  Let sit for 1 minute to melt the chocolate, then whisk briskly until smooth and shiny.  

2. Pour over chilled pie.  If you don't desire chocolate running over the sides, you may have to wait a minute or two between pourings, or simply don't use all the ganache.  (The rest can be disposed of with a spoon and a mouth.  But I don't need to tell you that.)  

3. Chill for 3-4 hours or overnight until set.  

Jenny's Notes:

• If using a shallow pie dish you may have some leftover crust, and that's ok. Don't feel like you have to use all the crust mixture or you may have an impenetrable crust, especially in the corners.

• I frequently substitute whole milk or coconut milk for all or part of the cream in ganache, but usually not when it's a topper as it can separate a bit if you don't use all cream. However, one time when making this I only had 1/4 cup cream left for the topping and so added 1/4 cup whole milk, and it made for a beautiful ganache, even as the topper.

• Top with chocolate chips or chocolate shavings as desired!

Yield 8-12

Author Jennyblogs

Prep time

1 Hour

Cook time

8 Min

Inactive time

3 Hour

Total time

4 H & 8 M

Print

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Mascarpone Peanut Butter Pie with Chocolate Ganache

Chocolate cookie crust, whipped mascarpone peanut butter filling, and chocolate ganache to top.

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Ingredients

For the Chocolate Crust

• 7.5 oz / 210g chocolate graham crackers, teddy grahams, or chocolate shortbread
• 2 oz / 55g (1/3 cup) semi-sweet chocolate, finely chopped, or mini chips
• 5 Tbsp / 65g butter, melted

For the Peanut Butter Filling

• 1 cup / 237g heavy whipping cream
• 8 oz / 227g mascarpone or cream cheese, room temperature
• 1 cup / 250g peanut butter
• 1/2 cup / 100g sugar
• 1 tsp / 5g vanilla extract

For the Chocolate Ganache

• 4 oz / 110g (2/3 cup) semi-sweet chocolate, finely chopped, or chips
• 1 Tbsp / 14g butter
• 1/2 cup / 118g heavy whipping cream

Instructions

Make the Chocolate Crust

1. Oven 325°F / 163°C. Ungreased 9in / 23cm pie dish.
2. In a food processor combine chocolate grahams, butter, and chocolate chips. Pulse until the mixture is uniformly fine crumbs. Or do it the "old fashioned" way and beat the crumbs to oblivion in a well sealed plastic bag with a rolling pin or other hard object, then mixing in the chocolate and butter in a bowl with a spoon.
3. Press evenly into the bottom and sides of pie dish and bake for 8 minutes or until fragrant. Set aside to cool completely.

Make the Peanut Butter Filling

1. In the bowl of a stand mixer or with a handheld mixer, beat whipping cream until stiff peaks form. Transfer to another bowl if using a stand mixer and set aside.
2. Again in the bowl of a stand mixer or a separate bowl with a handheld mixer, beat cream cheese, peanut butter, sugar, and vanilla until light and fluffy.
3. Carefully fold whipped cream into peanut butter mixture in three or four parts.
4. Spoon filling over cooled crust and smooth top. Refrigerate to set.

Make the Chocolate Ganache

1. Place chocolate and butter in a small bowl. Heat cream in a small saucepan over low heat, just until simmering. The moment you see bubbles remove from heat and pour over chocolate and butter. Let sit for 1 minute to melt chocolate, then whisk briskly until smooth and shiny.
2. Pour over chilled pie. If you don't desire chocolate running over the sides, you may have to wait a minute or two between pourings, or simply don't use all the ganache.
3. Chill for 3-4 hours or overnight until set.

Notes

If using a shallow pie dish you may have some leftover crust, and that's ok. Don't feel like you have to use all the crust mixture or you may have an impenetrable crust, especially in the corners.I frequently substitute whole milk or coconut milk for all or part of the cream in ganache, but usually not when it's a topper as it can separate a bit if you don't use all cream. However, one time when making this I only had 1/4 cup cream left for the topping and so added 1/4 cup whole milk, and it made for a beautiful ganache, even as the topper.Top with chocolate chips or chocolate shavings as desired!

Nutrition Facts

Calories

791.91

Fat

62.46 g

Sat. Fat

30.79 g

Carbs

54.43 g

Fiber

3.89 g

Net carbs

50.53 g

Sugar

37.64 g

Protein

12.12 g

Sodium

502.22 mg

Cholesterol

110.56 mg

Nutritional information is approximate. Based on 8 servings.

https://jennyblogs.com/blog/2018/3/15/peanut-butter-pie-with-chocolate-ganache

best peanut butter pie, PB pie, mascarpone peanut butter pie, chocolate ganache, cookie crust, cream cheese peanut butter pie, no bake

Dessert, Pie

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