Tuesday, February 4, 2014

Chocolate Peanut Butter Pie

Last month at Ed's work Christmas dinner, I enjoyed an incredible chocolate peanut butter pie. I came home with a longing to recreate the dessert for Ed's birthday.

After putting several recipes together, I came up with this version. It may not be as good as the restaurant's but it was good enough to win accolades at our house.

First I made a graham cracker crumb crust. I used a deep dish pie pan so that I could fit in more goodness.

Rich chocolate was poured into the crust.


Find someone to lick out the bowl.

Then a peanut butter filling was layered next.

Top with whipped cream. You may use Cool Whip but real whipped cream tastes better.

Garnish as you wish. I saved some chocolate sauce to swirl on the top with some chopped peanuts. Reeses peanut butter cups would also work well.

Then enjoy! This is rich enough to serve in small slices. Hopefully you have some help to eat this pie or more self-control than I. Otherwise, you will hear this pie calling to you from the fridge.

Chocolate Peanut Butter Pie
7 whole graham crackers, crushed
1/4 cup butter, melted
4 T. sugar

Chocolate Layer:
1 cup semisweet chocolate chips (or milk chocolate if you prefer)
2/3 cup whipping cream

Peanut Butter Layer:
2/3 cup peanut butter
8 oz cream cheese, softened
1 tsp vanilla
2 cups powdered sugar
2 cup heavy whipping cream, whipped to soft peaks (or 4 cups whipped cream or Cool Whip) divided

chopped peanuts or Reeses Cups

Combine graham crackers, butter, and sugar. Press over bottom and sides of a 9-inch pie pan. Bake at 350 until lightly browned, about 15 minutes.

Meanwhile, combine chocolate chips and 2/3 cup cream in microwave or in pan over low heat until chocolate softens. Whisk until melted and smooth. Spread chocolate over bottom crust reserving a small amount for garnish if desired. Freeze 10 minutes.

Beat together peanut butter, cream cheese, vanilla, and powdered sugar. Whisk in 1/2 cup of whipped cream. Gently fold in 1 1/2 more cups of whipped cream. (This will allow about 2 more cups of whipped cream for topping.) Pour filling into cooled crust and chocolate layer.

Lightly sweeten remaining 2 cups of cream with about 3 T powdered sugar and spread on top. Garnish with reserved chocolate sauce, chopped peanuts, or Reeses peanut butter cups as desired.

Refrigerate at least two hours before serving. May also be frozen.


  1. I'm licking my lips! :-)

    - Mary Beth

  2. I'm making this for dessert tonight!

  3. My husband's birthday is in February and he loves chocolate and peanut butter! I have a recipe for a choc/pb cheesecake, but it looks like way too much work. This looks perfect! Maybe he will get a special sweet after all! :)

    Thank you again, for a great recipe.


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