Chocolate Peanut Butter Pie is indulgent with homemade crust, and tasty whipped filling, sure to be a favorite with kids and adults alike.
If you want more indulgent Peanut Butter Dessert Recipes, check out our Peanut Butter Chocolate Poke Cake, Chocolate Peanut Butter Bars, and so much more.
Sabrina’s Chocolate Peanut Butter Pie
This decadent chocolate and peanut butter pie is made with a simple chocolate crust and quick creamy filling, that will definitely satisfy any sweet tooth. It’s no secret that peanut butter and chocolate flavors make a delicious dessert combination. This indulgent dessert is great for a special occasion, potluck, or party. Add it to your dessert table anytime you want a wonderful recipe that’s sure to be a favorite.
Ingredients
Chocolate Pie Crust:
- 1 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter , frozen and diced
- 1/3 cup ice cold water
To Roll:
- 2 tablespoons flour
- 2 tablespoons unsweetened cocoa powder
Peanut Butter Filling:
- 8 ounces cream cheese , softened
- 1 1/4 cups powdered sugar
- 1 cup peanut butter , creamy
- 8 ounces Cool Whip , (about 2 cups)
Chocolate Topping:
- 1/2 cup semi-sweet chocolate chips
- 1 cup heavy cream
- 1/4 cup peanuts , chopped
Instructions
Chocolate Pie Crust:
- Add flour, cocoa powder, and sugar to a food processor.
- Pulse to combine.
- Add in salt and butter, then pulse to combine.
- While pulsing, add in the ice water through the chute until it just starts to come together into a ball.
- Add to plastic wrap, pat into a disk, and refrigerate for 1 hour.
- Preheat oven to 425 degrees.
- When ready to roll, mix an even amount of flour and cocoa powder together to coat the rolling pin and counter top.
- Roll into a 9-10″ circle and place into 9″ pie plate.
- Bake for 10 minutes then let cool.
Peanut Butter Filling:
- To your stand mixer add the cream cheese and powdered sugar on low speed at first then moving to medium speed until well combined.
- Add in the peanut butter until smooth, then finally, add in the cool whip.
- Pour the mixture into the cooled pie crust.
Topping:
- Add chocolate and heavy cream to a bowl and microwave for 1 minute then let sit for 1 minute.
- Whisk together for 30 seconds until creamy and smooth.
- Spread evenly over the pie, then top with chopped peanuts.
- Refrigerate for 2 hours before serving.
Nutrition
Calories: 826kcal | Carbohydrates: 70g | Protein: 17g | Fat: 58g | Saturated Fat: 27g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.5g | Cholesterol: 98mg | Sodium: 408mg | Potassium: 508mg | Fiber: 6g | Sugar: 37g | Vitamin A: 1228IU | Vitamin C: 0.2mg | Calcium: 122mg | Iron: 4mg
