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

Peanut Butter-Chocolate Pie

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"'Peanut butter is very popular at our house,' explains Mary Vasudeva, who took a favorite pie recipe, reduced the butter and chocolate, replaced most of the cream with whipped topping (the peanut butter flavor conceals the secret), and came up with this just-as-luscious version."

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Original recipe makes 8 servings Change Servings

    2 hrs 40 mins


  1. Gently fit pastry into a 9-inch pie pan. Fold excess pastry under and flush with pan rim. Pinch pastry rim to flute decoratively. Prick dough all over with a fork.
  2. Bake in a 375 degree oven until golden brown, about 15 minutes. Let cool at least 15 minutes.
  3. Meanwhile, in a microwave-safe bowl, combine chocolate chips and whipping cream. Heat in a microwave oven at 50% power, stirring every 30 seconds, until chocolate is soft, about 1 minute total. Stir until mixture is smooth; pour into crust, covering the bottom evenly.
  4. Rinse bowl, wipe dry, and add brown sugar and butter (cut into chunks). Heat in a microwave oven at full power (100%), stirring every 30 seconds until butter melts and sugar dissolves, 1 to 2 minutes total. Let mixture cool slightly, about 10 minutes.
  5. Add milk and peanut butter to bowl. Beat with a mixer on medium speed to blend well. Add whipped topping, stir to mix, then beat until well blended, scraping bowl often. Scrape peanut butter mixture evenly over chocolate in crust.
  6. Cover and chill at least 2 hours or up to 2 days. Cut into wedges.
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  • Reprinted with permission of Sunset® magazine. All rights reserved.

Reviews More Reviews

Jan 03, 2011

My sister-in-law introduced the family to this recipe. As is, I have to give it 4 stars--which is a very good rating. We think it's even better with an Oreo cookie crust (you can buy them pre-made) and twice as many chocolate chips & whipping cream. Other than that, leave everything else the same!

Nov 22, 2006

This recipe is awesome! This is one out of about three peanut butter pies I tried and it was great. I put it into a chocolate cookie pie crust and another one into a graham craker crust and both came out wonderfully! Everyone loved it (even those who didn't particularly care for peanut butter). This is a must try! As far as it being a bit runny....I had that problem at the beginning, now as soon as I am done, I put it in the freezer and take it out only about 20 minutes before serving. I also sprinkle crumbled graham crackers and chocolate chips on top for the presentation. P.S.--Eventhough it is "lighter" because of the whipped cream (cool whip) it is still very rich and a small piece goes a long way!


4 Ratings

Sep 18, 2004

The pie was delicious and every slice was eaten up very quickly, however, two things...first is when I melted the chocolate and spread it on bottom of pie it was clumping and didn't spread smooth...second is still can't figure out after refigerating the pie for almost two days before eating, why the filling was sort of runny instead of solid. If anyone has suggestions on how to prevent this and also how to get the chocolate on bottom to be smoother -- please write your comments.

Mar 05, 2004

My family and i have been eperimenting with chocolate and peanut butter for years. This is the first pie that has really incorporated the peanut butter! It's so light a creamy with the use of the cool whip--i never would have thought of it...thank god someone did!


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  • Calories
  • 542 kcal
  • 27%
  • Carbohydrates
  • 46.5 g
  • 15%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 38.5 g
  • 59%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 8.1 g
  • 16%
  • Sodium
  • 295 mg
  • 12%

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

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