I’ve been holding out on you…

Chocolate Peanut Butter Truffle Pie I howsweeteats.com

But first, let this be a lesson in freshly whipped cream. Do not whip your cream and put it on your pie and then just sit around and do nothing for a few hours and expect said whipped cream to hold up.

It does not.

That is my PSA for the day.

Chocolate Peanut Butter Truffle Pie I howsweeteats.com

So this pie. HOLY COW. I don’t think I have made anything this decadent in a loooooong time. Plus, it’s peanut butter and chocolate. Otherwise known as the greatest combination in all the world. I’m not even exaggerating and you know it.

I shared a peek at this on instagram over two weeks ago. Yes. Two WEEKS. I don’t know why I’ve waited so long to tell you about it but I did. This thing of beauty can be refrigerated or frozen. I wish I could tell you that I successfully managed to stay away from it with a little spoon but… I didn’t.

Chocolate Peanut Butter Truffle Pie I howsweeteats.com

I definitely stood over the counter one day with spoon in hand, taking bites right from the dish and reading the issue of Women’s Health with Maria Menounos on the cover talking about her fab abs. I then, obviously, had to take a picture of that hot mess that was me and my spoon in a half-eaten trashy pie with a hot girl in print right next to it… and then spent three days determining if it was instagram worthy or if I was just being an a-hole. Guess what answer I went with? I have to say though… it’s a funny moment when you realize you’re standing over the sink with a pie-filled spoon in your mouth and staring at a shot of six pack abs at the same time. Isn’t it ironic? Don’t you think.

Here is my favorite thing about this pie: my husband loved it. You know, he is weird in that he doesn’t usually enjoy peanut butter and chocolate combos or even peanut butter in desserts. He loves it on it’s own or in copious amounts of PB and J’s but in the sweet stuff? Never. Doesn’t do it for him. So odd.




Chocolate Peanut Butter Truffle Pie I howsweeteats.com

So when HE liked it? I knew it was good. I mean, this is a dish that my dreams are made of. This is like last-meal food. It might be the answer to the big question. The one where you have to choose what exactly you would eat as your last meal. It might be. Maybe.

I also love it because I freak out over layers. We have a thick graham crust, a chocolate truffle layer, a whipped chocolate peanut butter layer and them some (very sad) whipped cream. And extra chocolate on top. Oh and the craziest thing is that there is no added sugar in this pie. I mean, yes, there is chocolate, but no extra sugar. Wait. Whoa whoa whoa. IS THIS A HEALTH FOOD?

Can’t help it. This is how my mind works.

Chocolate Peanut Butter Truffle Pie I howsweeteats.com


Chocolate Peanut Butter Truffle Pie

Yield: makes one 8 or 9-inch pie

Prep Time: overnight


1 1/3 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1 1/2 cups cold heavy cream
chocolate shavings/curls for garnish

truffle layer
6 ounces semi-sweet chocolate, chopped
2/3 cups heavy cream

whipped chocolate peanut butter cream
4 ounces semi-sweet chocolate, chopped
6 ounces creamy peanut butter
1 1/2 cups cold heavy cream
1/2 teaspoon vanilla extract


To make the crust, combine butter and graham crumbs in a bowl until moistened. Press into a 8 or 9-inch pie plate and stick in the fridge while you make the truffle layer.

To make the truffle layer, place chocolate in a large bowl. Heat cream in a small sauce pan over medium heat until it just begins to bubble. Pour cream over the chocolate and let sit for a minute, then stir continuously until a dark chocolate forms. Pour into the crust then stick in the freezer for 30 minutes to set.

For the whipped layer, melt the chocolate, peanut butter and 1/2 cup of cream together, either in the microwave or over a double boiler. Stir constantly until it becomes dark and chocolately and is completely combined. Let cool completely. Take the remaining cold whipped cream and add it to the bowl of your electric mixer with a whisk attachment. Beat until stiff peaks form, then slowly pour in the chocolate peanut butter mixture, using a spatula to scrape down the sides if needed. Spread whipped layer evenly over the truffle layer, then refrigerate over night.

Right before serving, whip the other 1 1/2 cups of cream (just like you did when you started for the truffle layer) and spread on top of the pie. Cover with chocolate. Serve immediately.

Chocolate Peanut Butter Truffle Pie I howsweeteats.com

Oh and P.S. this is still the only kind of pie I can make. The real stuff? Still failing.

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109 Responses to “Chocolate Peanut Butter Truffle Pie.”

  1. #
    Monique @ Ambitious Kitchen — July 10, 2013 @ 2:32 pm



  2. #
    Nikki @ The Road to Less Cake — July 10, 2013 @ 2:56 pm

    This looks amazing.


  3. #
    Laurie E. — July 10, 2013 @ 3:13 pm

    I actually laughed out loud reading your post today- what my co-workers must think? At any rate, this pie looks amazing, and the recipe is right up my alley- EASY!
    I would definately refrigerate this, as I like these types of desserts cold.


    • Laurie E. — July 10th, 2013 @ 3:14 pm

      P.S. I LOVE, LOVE, LOVE those blue plates.


      • Jessica — July 10th, 2013 @ 4:28 pm

        target! ;)

  4. #
    Erin @ The Spiffy Cookie — July 10, 2013 @ 3:20 pm

    I absolutely must have this in my life. I have a friend with a bday coming up who loves pb+choc so I know what I’m making!


  5. #
    Kristen @ notsodomesticated — July 10, 2013 @ 3:30 pm

    Love this SO much. But it would be so dangerous for me to make it. My husband isn’t a big peanut butter fan (he eats PB&J’s, yet doesn’t like peanut butter in his desserts. so. weird.), so I’d end up eating the whole thing myself!


    • Claude — July 10th, 2013 @ 4:09 pm

      And the problem with that would be?!?! ;-)


  6. #
    Tracy | Peanut Butter and Onion — July 10, 2013 @ 3:30 pm

    I saw this on instagram and was wondering when we might see this!!!


  7. #
    Honey, What's Cooking — July 10, 2013 @ 4:14 pm

    oh my this looks heavenly Jessica. Pb and Chocolate isn’t so bad for you, let’s not talk about the whipped cream. Delicious!


  8. #
    Alaina @ Fabtastic Eats — July 10, 2013 @ 4:44 pm

    Im pretty sure I do that ‘reading about flat abs while eating deliciously unhealthy food for me’ thing on a weekly basis. I laughed so hard reading this!
    I could devour this entire pie myself..I do believe this is what dreams are made of. I wish I had it for dessert tonight..my husbands on an anti-dessert kick right now..flips when I say Im just making “a few” cookies…whats up with that?!


  9. #
    Marcie @ Flavor the Moments — July 10, 2013 @ 4:57 pm

    Good God, this pie looks incredible! I want some pronto. Gotta make it happen soon!


  10. #
    aubrey — July 10, 2013 @ 5:40 pm

    Hi Jessica,

    So, if you’re interested, check out my blog where I’ve “solved” your whipped cream problem… :) I make mine this way all the time and it lasts in the fridge, or on top of yummy pies, for literally days.

    http://backtoscratch.weebly.com/1/post/2012/10/apple-crisp-with-honey-whipped-cream.html (be sure to go all the way to the bottom of the page for the right recipe!)


  11. #
    Maria Tadic — July 10, 2013 @ 8:50 pm

    This looks so good! I bet it’d be a great summer dessert when frozen – nice and cool but still super decadent. Love the chocolate and peanut butter combo!


  12. #
    tracy {pale yellow} — July 10, 2013 @ 9:16 pm

    I wish you wouldn’t hold out on us like this! This pie looks AMAZING! I can’t wait to try!


  13. #
    Tina @ Tina's Chic Corner — July 10, 2013 @ 10:33 pm

    Holy cow I need this now! Thank you for the PSA…hehe. Pie is still gorgeous. My husband is the same as yours so that just means more for me. I could eat peanut butter and chocolate out of an old sneaker. ;)


  14. #
    Donna — July 11, 2013 @ 6:00 am

    Yet ANOTHER person with the hubby NOT into PB in his desserts….Solution?…This is tooooo good to not try…thanks Jessica!!….so I am going to sub in hazelnut butter for the peanut butter….giving it a Ferrero Rocher/Nutella vibe?!….Could this STILL work without denaturing your fabu recipe?!….

    Thanks for the relentless sharing of your culinary creativity.


  15. #
    Robyn — July 11, 2013 @ 7:12 am

    If you add a tablespoon of vanilla instant pudding to your whipped cream, it will stabilize the whipped cream.


  16. #
    colleen — July 11, 2013 @ 7:13 am

    “WOW”-What a happy marriage this is.-


  17. #
    katie — July 11, 2013 @ 10:03 am

    Oh wow this pie looks dynamite!


  18. #
    Allison @ bakingyear — July 11, 2013 @ 10:13 am

    looks absolutely BEAUTIFUL! and delicious!!!!


  19. #
    Heather Christo — July 11, 2013 @ 11:13 am

    This is what I am all about. Peanut butter, chocolate and graham cracker crust. Thank you….


  20. #
    Dannielle — July 11, 2013 @ 11:48 am

    No added sugar?! DEF a diet food. I tend to over-whip my cream into butter, so I am a homemade whipped cream failure, don’t feel too bad.


  21. #
    Kelsey M — July 11, 2013 @ 12:21 pm

    Oh dear lordy- this looks amazing.


  22. #
    Andrea @ Mrs Webb in the Kitchen — July 11, 2013 @ 12:24 pm

    Killing me slowly. Ahhhhh.


  23. #
    Lily — July 11, 2013 @ 12:47 pm

    The no-added sugar is probably why your husband likes it – I feel the same way!! Peanut butter is so good, why do they always load it up with sugar in desserts? This looks amazing, I can’t wait to make it!


  24. #
    Alyssa — July 11, 2013 @ 2:50 pm

    I think your husband and I are kindred spirits. I love coconut flavor but LOATHE the texture and I love love LOVE peanut butter, but I don’t like it in desserts!! It’s like – I don’t know, too much or something. Blech.
    Every so often though, I will indulge and enjoy it… especially if there’s caramel or something equally delicious involved. And obviously a dessert is not truly a dessert unless it’s got chocolate.
    I really should have eaten more at lunch.
    Omg I’m hungry.


  25. #
    Chels R. — July 11, 2013 @ 4:11 pm

    Oh, be still my heart!!


  26. #
    Kathy — July 11, 2013 @ 4:19 pm

    I need to find a reason to make this soon! It looks delicious!


  27. #
    Nessa — July 12, 2013 @ 6:39 pm

    Why are you doing this to me? :)


  28. #
    Ally — July 13, 2013 @ 8:51 pm

    Do I really need to refrigerate it overnight?! How about 6 hours? I don’t think I can wait until tomorrow!


  29. #
    Sarah — July 14, 2013 @ 4:24 pm

    This looks amazing! I might have to make this very soon. I <3 PB &C


  30. #
    Jenny Barrett — July 17, 2013 @ 4:01 pm

    How much heavy cream goes in the truffle layer? Not sure because there’s an amount listed under the crust label, but no description of what happens to that cream. Thanks!


  31. #
    Michelle M — July 30, 2013 @ 8:59 am

    I made this pie for a crowd, and it was a huge hit! I was worried it wouldn’t be sweet enough, so I sweetened the top layer of whipped cream with 1.5 tablespoons of sugar. It was perfect.


  32. #
    ブルガリ 財布 メンズ — August 2, 2013 @ 4:07 am

    how to define some really good and preferred web-sites for the purpose of websites???.


  33. #
    Ruthy Rosenzweig Bodner — November 1, 2013 @ 3:01 pm

    Just made this – tastes awesome so far! Can’t wait to bite into to it tomorrow. Thanks!


  34. #
    EC — January 20, 2015 @ 12:16 pm

    Hi Jessica, I love this pie…making it for the fourth time and I am just wondering when you add the vanilla? I think I may be overlooking it and I don’t remember using it the past times I’ve made this, but now is good as any time to ask! :) btw I love your blog, you’re hilarious, and you have a beautiful family! Congrats!



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