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Peanut Butter Cream Pie With Chocolate Crispy Crust

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“This is the absolute best peanut butter cream pie i have ever tasted. Originally from Mrs. Field's cookbook. The crust is so unique and works awesome with this pie.”
1 9 inch pie

Ingredients Nutrition


  1. Make the crust: Use a double boiler to melt the 6 oz. of chocolate and butter over low heat.
  2. Remove from heat and stir until smooth.
  3. Gently fold in the rice cereal until it's completely coated. Then set it to the side until it cools to just warm and then stir in the mini chips.
  4. Press into a buttered 9 inch pie pan and chill for 30 minutes to set the chocolate.
  5. Prepare the filling: In a large bowl beat the cream cheese until fluffy. Beat in the condensed milk, peanut butter, and vanilla.
  6. In a medium bowl, beat the heavy cream until soft peaks form. Fold whipped cream into the peanut butter mixture.
  7. Pour into the pie crust.
  8. Make the topping: Use a double boiler to melt the milk chocolate over hot, not simmering water.
  9. Add the cream and stir until blended and smooth.
  10. Set aside to cool slightly, then drizzle the chocolate over the top of the pie.
  11. Refrigerate about 2 hours to set.

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