This Chocolate Peanut Butter Pie layers a salty-sweet pretzel and cake roll crust with a smooth chocolate base and a light, creamy peanut butter filling. Each bite balances rich flavor with a soft, airy texture, making it indulgent without feeling too heavy. It’s an easy crowd-pleaser that works just as well for a casual night at home as it does for sharing with friends.
It will probably come as a surprise to no one that I’m a big peanut butter and chocolate guy. If there’s a way to combine the two, I’m in. Between baking with my kids on the weekends and testing out dessert ideas in the kitchen, we’ve made everything from cookies to brownies to absolute messes that I am no longer allowed to talk about or recreate under any circumstances. But this Chocolate Peanut Butter Pie is the one that keeps getting requested. The first time I made it, it was gone before I even had a chance to grab a second slice which is usually a pretty good sign in my family.
With this recipe, you’ve got that salty crunch from the pretzel crust mixed with the chocolate cake roll (which, honestly, is reason enough to make it), a smooth layer of melted chocolate, and then a peanut butter filling that’s light, creamy, and not overly heavy. It hits that balance where it feels indulgent, but not so rich that you can only handle a few bites.
That balance is really the goal here. A lot of peanut butter pies can lean too dense or too sweet, but this one is smooth and airy; it gives you the light texture you crave while still delivering that classic chocolate-peanut butter combo. It’s the kind of dessert that works for a casual family night in but can be “dressed up” for more formal holidays or get-togethers. And, if your house is anything like mine, don’t expect leftovers.
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What You’ll Need
- Food processor
- Stand mixer and bowl
- Pie plate
- Microwave-safe bowl
- Medium-sized mixing bowl
- Hand mixer
- Tin foil or plastic wrap
Storage Information
When tightly covered with plastic wrap, this pie can be stored in the refrigerator for 3-5 days. If you’re making it ahead of time, I recommend waiting to add the toppings until just before you serve to ensure they maintain their optimal flavor and texture.
This is a great make-ahead dessert that you can prep up to 5 days in advance!
Tips for Making a Chocolate Peanut Butter Pie
- If you’re making the dessert in advance and want to add the whipped cream right away, I would recommend using Cool Whip or a whipped topping of some kind as it will hold up much better in the refrigerator. Real whipped cream can deflate after a while, becoming softer and less stable.
- I always stick with the classic creamy peanut butter when making this recipe as it makes for the smoothest pie filling. Don’t use natural peanut butter as it can make your mixture too oily.
- You know this pie is set when the center gives only a slight wobble when you shake the pan. A properly set Chocolate Peanut Butter Pie should allow a knife to glide through without dragging.
How to Make a Chocolate Peanut Butter Pie
Chocolate Peanut Butter Pie
Course: DessertCuisine: AmericanDifficulty: Moderate8-10
servings600
kcal10
This Chocolate Peanut Butter Pie layers a salty-sweet pretzel and cake roll crust with a smooth chocolate base and a light, creamy peanut butter filling. Each bite balances rich flavor with a soft, airy texture, making it indulgent without feeling too heavy. It’s an easy crowd-pleaser that works just as well for a casual night at home as it does for sharing with friends.
Ingredients
- Crust:
2 c. mini salted pretzels
1 Dutch Apron® Bakery Chocolate Crème Cake Roll
- Chocolate Layer:
6 oz. semi-sweet or dark chocolate, chopped
2 tsp. coconut oil
1 tbsp. heavy cream
- Peanut Butter Filling:
4 oz. cream cheese, room temperature
3/4-1 1/4 c. powdered sugar
1 1/4 c. heavy cream
1 1/2 c. creamy peanut butter
1 tbsp. vanilla extract
- Whipped Cream Topping:
3/4 c. heavy cream
1-2 tbsp. powdered sugar
1 tsp. vanilla extract
- Optional Topping:
Cocoa powder for dusting
Directions
- Prepare the Crust
- Let your Chocolate Crème Cake Roll thaw at room temperature for 30 minutes. Once thawed, break the cake into pieces and place in your stand mixer bowl.
- Place the mini pretzels in a food processor and pulse until they form fine crumbs.
- Transfer the crumbs to the stand mixer bowl with your cake roll pieces and mix until fully combined. The mixture should resemble a soft, crumbly dough.
- Press the mixture evenly into the bottom and sides of the prepared pie plate.
- Place in the freezer to allow the crust to harden.
- Add the Chocolate Layer
- In a microwave-safe bowl, combine the chopped chocolate, 1 tbsp. heavy cream, and coconut oil.
- Microwave in 45-second intervals, stirring between each, until the chocolate is completely melted and smooth.
- Spread the melted chocolate evenly over the bottom of the crust and gently up the sides.
- Place the pie crust in the freezer for 10-15 minutes to allow the chocolate to set.
- Make the Peanut Butter Filling
- In a medium-sized mixing bowl, using a stand mixer or hand mixer, beat the cream cheese and powdered sugar on high speed until smooth and creamy, about 2 minutes.
- Add the peanut butter and mix until fully combined.
- Slowly add 1 1/4 c. heavy cream, about 1/4 c. at a time, mixing well after each addition.
- Add the vanilla extract then whip on high speed until the mixture becomes light, fluffy, and smooth, about 1-2 minutes.
- Spoon the peanut butter filling into the chilled crust and smooth the top evenly.
- Cover and refrigerate for at least 1 hour to allow the filling to set.
- Prepare the Whipped Cream
- Using a hand mixer, whip together the heavy cream, powdered sugar, and vanilla extract. Whip until stiff peaks form.
- Dollop or spread the whipped cream over the chilled pie.
- Finish and Serve
- Just before serving, dust the top lightly with cocoa powder for a classic finishing touch.
- Slice and serve chilled.
Notes
- Storage Instructions: When tightly covered with plastic wrap, this pie can be stored in the refrigerator for 3-5 days. If you’re making it ahead of time, wait to add the toppings until just before you serve.
- Special Tools: Food processor, stand mixer and bowl, pie plate, microwave safe-bowl, medium-sized mixing bowl, hand mixer, and tin foil or plastic wrap.
- Whipped Cream Tip: If you’re making the dessert in advance and want to add the whipped cream right away, I would recommend using Cool Whip or a whipped topping of some kind as it will hold up much better in the refrigerator. Real whipped cream can deflate after a while, becoming softer and less stable.
- How Do You Know When the Pie is Set? You know this pie is set when the center gives only a slight wobble when you shake the pan. A properly set Chocolate Peanut Butter Pie should allow a knife to glide through without dragging.
About the Author:
Brand Wind is a graphic designer at Dutch Apron® Bakery where he creates a wide variety of materials pertaining to a variety of delicious desserts; his portfolio includes social media promotions, motion graphics, and, occasionally, lending an (actual) hand to make sure each recipe turns out just right. Brandon lives in Iowa with his wife and three children and enjoys creating his own comic books, playing guitar with his band, and going on whatever adventure his wife has planned for the weekend. He strives to be a constant reminder to his kids that, no matter how old you get, you can still be young at heart!
