Chocolate Peanut Butter Pie

  • serves 8


10 Ratings
Directions for: Chocolate Peanut Butter Pie


Chocolate Crust

1 ½ cup chocolate wafer crumbs

⅓ cup butter, melted


½ cup whipping cream

1 8 oz package cream cheese, cubed

1 cup smooth peanut butter

2 Tbsp butter, softened

1 Tbsp vanilla

1 cup icing sugar


6 oz bittersweet or semisweet chocolate

½ cup whipping cream

2 Tbsp chopped roasted peanuts


Chocolate Crust

1. Preheat oven to 350º F (180ºC).

2. In bowl, toss crumbs with butter. Pat into 9-inch (23 cm) pie plate, without covering rim. Bake in centre of oven until firm, about 8 minutes. Let cool.


1. In bowl, whip cream; set aside. In large bowl, beat cream cheese until smooth; beat in peanut butter, butter and vanilla. Beat in icing sugar until fluffy. Fold one-quarter of the whipped cream into filling; fold in remaining cream. Spread over crust. Cover loosely and refrigerate until firm, about 2 hours.


1. Meanwhile, chop chocolate finely; place in heatproof bowl. In small saucepan, warm cream over medium-low heat until bubbles form around edge; pour over chocolate and stir until melted. Let cool. Drizzle over filling; sprinkle with nuts.

2. Cover loosely and refrigerate until set, 2 hours. (Make-ahead: Refrigerate for up to 2 days.)

See more: North American, Nuts, Dessert, Chocolate, Bake, Pastry, Valentine's Day, Picnic, Eggs/Dairy


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