Chocolate Espresso Peanut Butter Pie combines the creamy richness of peanut butter with a coffee kick and a chocolatey finish, making it a perfect dessert for any occasion. This no-bake pie is a delightful treat that balances flavors beautifully and is surprisingly easy to make.
The crust starts with chocolate graham cracker crumbs, which provide a sturdy, chocolatey base. Melted butter is used to bind the crumbs together, while a touch of granulated sugar enhances the sweetness and helps the crust hold its shape.
The filling is a luscious blend of smooth peanut butter and cream cheese, giving it a creamy texture. Powdered sugar sweetens the mix without making it grainy, while vanilla extract adds a hint of warmth. The star addition, espresso powder, brings a subtle coffee flavor that complements the chocolate and peanut butter.
Heavy cream is whipped and folded into the mixture, adding lightness and volume. Semi-sweet chocolate chips are melted for a decadent drizzle, and chopped roasted peanuts add a crunchy topping that contrasts beautifully with the creamy filling.
This pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream on the side. For a touch of elegance, serve with fresh berries or a sprig of mint. It’s a perfect match for a glass of cold milk or even a shot of espresso to complement the coffee undertones.
Start by preheating your oven to 350°F. In a bowl, combine the chocolate graham cracker crumbs with melted butter and granulated sugar. Mix until the crumbs are well coated and can hold together when pressed. Press this mixture firmly into a 9-inch pie plate, creating an even layer for the crust. Bake the crust in the oven for 10 minutes, then set it aside to cool completely.
While the crust cools, let's move on to the filling. In a large mixing bowl, beat the peanut butter, softened cream cheese, powdered sugar, vanilla extract, and espresso powder until smooth and creamy. In a separate bowl, whip the heavy cream to soft peaks—it should be thick but still soft enough to fold easily. Gently fold the whipped cream into the peanut butter mixture, being careful not to deflate the cream.
Pour the creamy filling into the cooled crust, smoothing the top with a spatula. Next, melt the chocolate chips—this can be done in a microwave or a double boiler. Drizzle the melted chocolate over the pie, creating a decorative pattern. Finally, sprinkle the chopped roasted peanuts over the top for a bit of crunch.
Refrigerate the pie for at least 3 hours or until it's fully set. This chilling time allows the flavors to meld and the filling to firm up, making it easier to slice.
Share