Ingredients
- 3 cups semisweet chocolate chips
- 2 tbsp coconut oil or shortening
- 1½ cups creamy peanut butter
- ½ cup unsalted butter, softened
- 1½ cups powdered sugar
- 1 tsp vanilla extract
- Optional: flaky sea salt for garnish
Instructions
- Melt chocolate chips and coconut oil together in microwave-safe bowl in 30-second intervals, stirring until smooth.
- Pour half the melted chocolate into a 9-inch pie pan lined with parchment paper, tilting to coat bottom and sides evenly; chill in fridge for 15 minutes to set.
- Beat peanut butter, softened butter, powdered sugar, and vanilla until smooth and thick.
- Spread peanut butter mixture evenly over chilled chocolate layer.
- Pour remaining melted chocolate over the peanut butter filling, smoothing to cover completely.
- Refrigerate pie for at least 1 hour, or until firm.
- Optional: sprinkle flaky sea salt on top before serving.
Notes
- Use dark chocolate instead of semisweet for richer flavor.
- Add chopped peanuts to peanut butter filling for crunch.
- Try a white chocolate version for a twist.
- Add a thin caramel layer between peanut butter and chocolate for extra decadence.
- Store in airtight container in refrigerator up to 5 days.
- Freeze up to 2 months; thaw in fridge before slicing.
- Let pie sit at room temperature 5–10 minutes before slicing to prevent chocolate cracking.
- Springform pan can be used instead of pie pan for easier serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake, chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 150mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg
