Chocolate Peanut Butter Pie I Recipe -
Chocolate Peanut Butter Pie I Recipe
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Chocolate Peanut Butter Pie I

Recipe by  

"This is a refrigerated, quick and easy company pie! Please note: this pie contains raw eggs. We recommend that pregnant women, elderly, young children and people with medical or immune problems do not consume dishes containing raw eggs."

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings
  • PREP

    30 mins

    2 hrs


  1. Melt 6 ounces semi sweet chocolate, and cool to room temperature. Beat the eggs with 3/4 cup butter or margarine, chocolate and confectioners' sugar for a FULL 5 minutes. Mixture will be thick and smooth.
  2. In a separate bowl, beat the peanut butter, 1/4 cup butter, and cream.
  3. Spoon chocolate filling into crust. Swirl peanut butter filling into chocolate filling.
  4. Drizzle remaining 2 oz of melted chocolate on top of pie. Refrigerate for at least 1 hour, and serve.
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  • Click here for more information regarding best practices for safely handling eggs.

Reviews More Reviews

Most Helpful Positive Review
May 30, 2005

This recipe is soooooooooooo delicious. It's extremely rich. The second time I made it I used eggbeaters for the eggs and lowfat peanut butter. I also just used a little fat free milk instead of the whipping cream. Then I covered it with fat free whipped cream. It was still very good and still very rich. Some earlier reviews had trouble mixing the peanut butter layer with the chocolate layer so I just mixed it all together before spooning it into the pie crust.

Most Helpful Critical Review
Apr 14, 2003

My husband liked this pie. It is very rich, but very good. My only problem with it, was that the peanut butter filling was not easily swirled into the chocolate and I ended up with some pretty big clumps.


27 Ratings

Apr 08, 2005

This is a wonderful pie. I added cool whip to the top and broke up receese peanut butter cups, added them to the top along with the melted chocolate to drizzle on top. mmmmmm. It was wonderful. Very rich, but wonderful.

Dec 03, 2011

This is very rich. My guests really liked it, I found the strong margarine taste a bit off-putting. I used no margarine in the peanut butter layer and it was great. Next time, I'll try cutting the margarine to 1/2 cup in the choc. layer. I layered this pie - choc., p.b., choc and it came out very pretty.

Oct 03, 2006

We are peanut butter lovers, but this was just to much. I agree with those saying to cut the recipe to 75%, there was way too much filling. I suggest cutting the pieces small.

Mar 09, 2009

I don't really get what adding the raw eggs does, so I used a 1/4 of Milk instead. Everything fit in the pie crust and it came out really good.

Jul 08, 2006

This was sooo delicious!!! EVERYBODY loved it! I doubled the recipe to make 2 pies, and it actually made enough for 3, so that's exactly what i did! The heavy cream I bought was 8 oz. so i just used it all (for a double batch which made 3) to make it easier to swirl the peanut butter into the chocolate. This will definately be my annual recipe i bring to picnics!! Thank you for sharing it!

Dec 09, 2004

This pie was so good! My family could not believe I made it, and asked where I bought it. Make sure to use chocolate crumb crust. Also, the recipe makes extra batter


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  • Calories
  • 861 kcal
  • 43%
  • Carbohydrates
  • 67.8 g
  • 22%
  • Cholesterol
  • 168 mg
  • 56%
  • Fat
  • 63.1 g
  • 97%
  • Fiber
  • 4.4 g
  • 17%
  • Protein
  • 15.1 g
  • 30%
  • Sodium
  • 538 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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