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- 2 cups semi-sweet chocolate chips (or melting chocolate)
- 2 tablespoons coconut oil (optional, for smoother chocolate)
- 1½ cups creamy peanut butter
- ½ cup unsalted butter, softened
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
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- Line a 9-inch round tart pan or pie dish with parchment paper or use a springform pan for easy removal.
- In a microwave-safe bowl, melt 1 cup of chocolate chips with 1 tablespoon of coconut oil in 30-second intervals, stirring until smooth.
- Pour melted chocolate into the bottom of the pan and tilt to spread evenly. Freeze for 10–15 minutes to harden.
- In a large bowl, beat together peanut butter, softened butter, powdered sugar, and vanilla until smooth and thick.
- Spread the peanut butter filling evenly over the hardened chocolate base. Smooth the top.
- Melt the remaining 1 cup of chocolate with remaining coconut oil, then pour over the top of the peanut butter layer. Spread evenly.
- Refrigerate the pie for at least 2 hours until firm. Slice and serve chilled.
Troubleshooting & Consistency Tips
- Cracked chocolate topping? Let the pie sit at room temperature for a few minutes before slicing.
- Too soft? Chill longer, or store in the freezer and thaw slightly before serving.
- Chocolate not spreading smoothly? Add coconut oil or a small spoon of butter when melting.
Storage & Make-Ahead
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze slices or the whole pie for up to 1 month. Thaw in fridge before serving.
- Make-Ahead: Prepare up to 2 days ahead. Keep chilled until ready to serve.
