Chocolate Peanut Butter Pie.jpg

Chocolate-Crusted Peanut Butter Pie Recipe

I’ll cut straight to the point – I love pie. I love making pie, eating pie, watching other people make pie. Basically, if pie is involved, I want to be involved, too.

3.80 from 5 votes
Chocolate Peanut Butter Pie.jpg
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Chocolate-Crusted Peanut Butter Pie Recipe

I'll cut straight to the point - I love pie. If pie is involved, I want to be involved, too.
Prep Time25 mins
Cook Time20 mins
Refrigerate2 hrs
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 1 9-Inch Pie
Calories: 6821kcal


For the crust:

  • cups blanched almond flour
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons granulated sugar
  • 5 tablespoons salted butter melted

For the filling:

  • cups creamy unsweetened peanut butter
  • ½ cup salted butter room temperature
  • 1 cup powdered sugar

For the ganache:

  • 1 cup semisweet chocolate chips roughly chopped
  • 2 tablespoons creamy unsweetened peanut butter
  • ½ cup heavy whipping cream


Make the crust:

  • Preheat the oven to 325ºF. In a large bowl, whisk together the almond flour, cocoa powder, and sugar. Add the butter. Mix to form a dough that is crumbly but holds together when pinched. Press the dough into the bottom and up the sides of a 9-inch pie dish, pressing it out as evenly as possible. Bake for 18-20 minutes, until just firm to the touch. Cool completely on a wire rack.

Make the filling:

  • In a large bowl, beat together the peanut butter, butter, and ½ cup powdered sugar with an electric mixer. When creamy, add the remaining ½ cup powdered sugar and beat to combine. Use a spoon or spatula to smooth the mixture over the bottom of the cooled crust. Place in the freezer.

Make the ganache:

  • Place the chocolate chips and peanut butter in a heat-proof bowl. In a small pot, heat the cream over low heat until it is steaming and just beginning to simmer around the edges. Remove from heat and pour over the chocolate chips. Let stand, undisturbed, for 5 minutes. Whisk until smooth and glossy. Pour over the peanut butter layer. Create a pattern on top, if desired, by pulling the tip of a knife through the ganache. Refrigerate, uncovered, for 20 minutes to set the ganache. Cover and refrigerate for 1-2 hours before slicing and serving. Store leftovers, covered, in the refrigerator for up to 5 days, or wrap slices individually and freeze for up to 1 month. Thaw frozen slices for 15-20 minutes at room temperature before serving.


Nutrition Facts
Chocolate-Crusted Peanut Butter Pie Recipe
Amount Per Serving
Calories 6821 Calories from Fat 5022
% Daily Value*
Fat 558g858%
Saturated Fat 212g1060%
Cholesterol 568mg189%
Sodium 3302mg138%
Potassium 4057mg116%
Carbohydrates 379g126%
Fiber 62g248%
Sugar 264g293%
Protein 158g316%
Vitamin A 6425IU129%
Calcium 785mg79%
Iron 27.6mg153%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Almond Flour Chocolate Ganache Gluten-Free Gluten-Free Recipes Magazine Peanut Butter Pie
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  1. Rita
    August 16, 2022

    This pie was very dense. None of my guests finished a slice. I won’t make it again.

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