Strawberry Peanut-butter and Chocolate Pie

“You have got to try this before strawberries are completely out of season! It's a unique but comforting flavor that is perfect for an after-barbecue dessert!”
6hrs 45mins

Ingredients Nutrition


  1. Crust.
  2. Prepare the Crust first: In small saucepan, melt the butter.
  3. Stir in the sugar.
  4. Add the crushed grahams (probably about 18) and toss to combine.
  5. Spread evenly in a 9-inch pie plate, pressing onto the bottom and up the sides to form an even crust.
  6. You can either cover and chill for an hour, or bake for 4-5 minutes in a 375 F oven before adding the filling.
  7. Filling.
  8. In a large mixing bowl, beat the cream cheese and powdered sugar with electric mixer until well combined.
  9. Divide the cream cheese mixture evenly between 2 medium bowls.
  10. Add the peanut butter to one bowl, and strawberries to the other bowl.
  11. Beat the peanut butter into the cream cheese mixture in one bowl, and then add HALF of the whipped topping, mix well.
  12. Stir the strawberries into the other bowl, and then add HALF of the whipped topping, mix well.
  13. Alternately spoon dollops of the peanut butter mixture and the strawberry mixture into the prepared crust.
  14. Use a metal spatula to swirl the mixtures slightly for a marbled texture.
  15. Cover and freeze for at least 6 hours, or up to 3 days.
  16. Let frozen pie stand at room temperature for half hour before serving.
  17. Drizzle with chocolate fudge before serving.

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