Chocolate Bottomed Peanut Butter Pie Recipe

Introduction

This Chocolate Bottomed Peanut Butter Pie is a luscious treat combining rich chocolate and creamy peanut butter mousse. With a smooth chocolate base and a fluffy peanut butter topping, it’s a perfect dessert for peanut butter lovers.

Ingredients

• 1 9 inch pie crust (such as Pillsbury), pre baked according to package instructions
• 1 2/3 cups semi-sweet chocolate chips
• 2/3 cup heavy cream
• 2 tbsp corn syrup (or honey)
• 1 tsp vanilla extract
• 3.4 oz vanilla pudding mix (instant)
• 1 cup cold milk
• 1/2 cup peanut butter
• 8 oz Cool Whip (thawed)
• 8 – 10 Reese’s mini cups (chopped)
• 2 tbsp melted chocolate for drizzling

Instructions

1. Step 1: Combine the chocolate chips, heavy cream, corn syrup, and vanilla extract in a microwave-safe bowl. Heat at 50% power for 1 minute, then whisk until the mixture is smooth and creamy. If the chocolate hasn’t fully melted, heat for an additional 15 seconds at 50% power. Pour the chocolate into the prebaked pie crust, spreading it evenly. Place the pie in the freezer for 10 minutes.
2. Step 2: While the chocolate sets, whisk the instant vanilla pudding mix with 1 cup cold milk until smooth. Microwave the peanut butter for 10 seconds to soften, then add it to the pudding mixture and whisk until thick and smooth. Gently fold in the thawed Cool Whip until fully incorporated.
3. Step 3: Pour the peanut butter mousse over the chocolate layer in the pie crust. Decorate the top with chopped Reese’s mini cups and drizzle melted chocolate over the surface if desired. Refrigerate the pie until ready to serve.

Tips & Variations

• For a richer chocolate layer, use bittersweet chocolate chips instead of semi-sweet.
• If you prefer a homemade crust, a graham cracker crust pairs nicely with the peanut butter and chocolate flavors.
• To make the pie nut-free, substitute the peanut butter with sunflower seed butter and omit the Reese’s cups.

Storage

Store the pie covered in the refrigerator for up to 3 days. Let it sit at room temperature for 10 minutes before serving for the best texture. Avoid freezing, as the mousse layer may lose its smoothness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a whipped topping other than Cool Whip?

Yes, you can use any whipped topping you prefer, but make sure it is thawed and fold it gently to maintain the mousse’s light texture.

Do I have to use instant pudding mix?

Instant pudding mix helps the mousse set quickly with a smooth texture, but you can try homemade pudding as a substitute if you prefer. Just ensure it thickens well before folding in the peanut butter and whipped topping.

Chocolate Bottomed Peanut Butter Pie Recipe

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★★★★★

4.5 from 106 reviews

This Chocolate Bottomed Peanut Butter Pie is a luscious, no-bake dessert featuring a silky layer of semi-sweet chocolate at the base, topped with a creamy peanut butter mousse that combines instant vanilla pudding, peanut butter, and whipped topping. Finished with chopped Reese’s mini cups and a chocolate drizzle, it’s a perfect treat for peanut butter and chocolate lovers alike.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 5 minutes (microwave melting time)
• Total Time: 2 hours (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

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Pie Base

• 1 9 inch pie crust (such as Pillsbury), prebaked according to package instructions

Chocolate Layer

• 1 2/3 cups semi-sweet chocolate chips
• 2/3 cup heavy cream
• 2 tbsp corn syrup (or honey)
• 1 tsp vanilla extract

Peanut Butter Mousse

• 3.4 oz instant vanilla pudding mix
• 1 cup cold milk
• 1/2 cup peanut butter
• 8 oz Cool Whip (thawed)

Toppings

• 8 – 10 Reese’s mini cups, chopped
• 2 tbsp melted chocolate for drizzling

Instructions

1. Prepare the Chocolate Layer: Combine the semi-sweet chocolate chips, heavy cream, corn syrup, and vanilla extract in a microwave-safe bowl. Heat the mixture at 50% power for 1 minute, then whisk until smooth and creamy. If the chocolate isn’t fully melted, continue heating in 15-second intervals at 50% power until smooth. Pour the chocolate evenly into the prebaked pie crust and smooth the surface. Freeze for 10 minutes to set.
2. Make the Peanut Butter Mousse: While the chocolate layer chills, whisk the instant vanilla pudding mix with 1 cup of cold milk until smooth and lightly thickened. Microwave the peanut butter for 10 seconds to soften it, then add it to the pudding mixture. Whisk until well combined and smooth. Gently fold in the thawed Cool Whip until the mousse is fully incorporated and fluffy.
3. Assemble the Pie: Pour the peanut butter mousse over the chilled chocolate layer, spreading evenly to cover. If desired, sprinkle chopped Reese’s mini cups on top and drizzle with the melted chocolate for decoration.
4. Chill and Serve: Refrigerate the pie until ready to serve to allow the mousse to set and flavors to meld.

Notes

• For best results, use a fully prebaked pie crust to avoid sogginess.
• Heating peanut butter briefly helps it incorporate smoothly into the pudding.
• Use corn syrup or honey to add shine and a smooth texture to the chocolate layer.
• Keep the pie refrigerated to maintain the mousse texture and freshness.
• To make this dessert nut-free, substitute peanut butter with sunflower seed butter and omit Reese’s toppings.

Keywords: Chocolate Peanut Butter Pie, No Bake Pie, Peanut Butter Mousse, Chocolate Pie, Easy Dessert, Instant Pudding Pie