Chocolate Bottomed Peanut Butter Pie Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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
