Recipe by SAUNDRA
"Sweet, chewy chunks of peanut butter lie like buried treasures under a layer of chocolate custard. You can top this pie with meringue to make it extra spectacular."
Watch video tips and tricks
1 (9 inch)
pie crust, baked
unsweetened cocoa powder
Overall, a good recipe. The corn starch made the chocolate filling quite lumpy, but the chocolate itself tasted magnificent. The peanut butter crumbles didn't melt, to my joy, and were a very novel (and delicious) idea. I used a pre-made graham cracker crust, and it tasted just as good.
I tried to make this pie on 2 different occassions... both times resulting in horrible failure. I double checked the ingredients and amounts as well as time but somewhere something went terribly wrong. Would not attempt again.
The pie was good, especially the peanut butter. I had read the other reviews before making it and very glad I did. The chocolate does not have to be lumpy as mine was not. I mixed the sugar, cornstarch and cocoa together and then added the milk. I then heated and brought to a boil, pour 1/2 in the egg yolks, and then back into the kettle and back to a boil. This will eliminate the lumps. This is how I make all my puddings, it turns out perfectly and I got rave reviews from all those eating the pie!!
I love love loved this recipe! My chocolate was pretty lumpy but who cares... I will make this one again for sure!
This recipe was easy to follow and turned out terrific on the first try! My coworkers and family absolutely loved the suprise peanut butter confection on the bottom! The chocolate required a little extra whisking, but turned out wonderful in the end.
The egg yolks are not enough liquid to add the sugar and corn starch to. It just made chunks that would not dissolve. I had to strain out the lumps and still the pudding was not very creamy. Taste good but looked very lumpy. Would not take the pie to the dinner I made it for because it just did not turn out like I thought is should.
I didn't have any graham crackers to make a crust for this pie, but I still really wanted a chocolate/PB dessert so I turned this recipe into custard cups. I made the custard just as the recipe directed (minus 1/4 c of sugar though), strained it through a sieve to get out any lumps, and set it in the fridge with plastic pressed to the top of it while I made the PB crumbles. I then layered the PB and chocolate a few times in custard cups, topping them with some of the crumbs and served them warm. DELICIOUS. They were SO rich and sweet and just perfect. Thanks a ton, this was just what I was looking for.
The chocolate custard filling was very chunky, even after I cut the amount of cornstarch as some of the other reviews recommended. While the pie tasted very good, the textures were just too off to make this pie a winner.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Peanut Butter Pie VI
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 142
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make the famous peanut butter pie created by Serendipity 3.
Allrecipes cook Kelly shares her Peanut Butter Cookie Pie recipe.
This pie is rich and creamy, and so easy to make.