Peanut Butter Chocolate Pie
"This is a very good recipe for peanut butter chocolate pie. Freeze this for storage or for a summer treat."
photo by lizzy
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
1 pie
- Serves:
- 8-10
ingredients
- 1 pre-baked pie shell
- 1 (8 ounce) package cream cheese
- 1 cup smooth peanut butter or 1 cup crunchy peanut butter
- 1 1⁄4 cups icing sugar
- 1⁄2 cup whipping cream
- 2 1⁄2 teaspoons pure vanilla extract
-
Topping
- 1⁄2 cup whipping cream
- 6 semi-sweet chocolate baking squares, chopped
- 1⁄2 cup chopped peanuts
directions
- In a large bowl beat cream cheese until smooth.
- Add peanut butter and 1 cup of the sugar.
- Beat until well blended.
- In a small bowl beat 1/2 cup of whipping cream until soft peaks form.
- Gradually beat in remaining 1/4 cup sugar and vanilla.
- Slowly fold cream mixture into peanut butter mixture.
- Pour into cooled pie shell.
- For the topping-in a double boiler over hot but not boiling water melt chocolate and cream together, whisking until smooth.
- Cool to luke warm and then pour over pie.
- You may need to rock the pie back and forth to get even coverage.
- One inch in from the edge form a circle with the chopped nuts and then chill for at least 2 hours.
- Once topping has set you can cover with plastic wrap.
- You can freeze this pie for storage or for a frozen summer treat.
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Reviews
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Major wow! This was dessert for last night's cookout, and I made two pies for 10 people, and there's only one tiny little piece left over, but I think one of my kids snagged that for breakfast. I used a soy based cream cheese as well as soy whip, since I didn't want a dairy dessert. The chopped peanuts add a great, crunchy touch to the pie. I used creamy peanut butter, next time it's going to be super-cruch all the way. Diana, this one really rocks! -
I made this for a picnic. I made it the day before and froze it. By the time it was served it was soft on the outside and still frozen on the inside....it was wonderful and everyone told me so!! Thanks for the great recipr. -
I made this recipe after Di suggested it in the talk area - WOW! This pie is rich, creamy, delicious - pretty much perfect. It was easy to make and after adding the cream the peanut butter & cream cheese filling becomes silky smooth (I used smooth peanut butter). Although it has a lot of sugar it doesn't turn out too sweet. I used a chocolate biscuit crumb base and served chilled. The biscuit crumb crunch went nicely with the smooth filling and topping - Sensational and definately worth the honour of five full stars. -
Thank you di neal!!! This pie was excellent, just what I was looking for when I posted a request for dense pie...very easy to make, very delicious!!!Tina
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Rich, but very delicious! I made a graham cracker crust. The only question I had was regarding the chocolate. Bakers Chocolate has changed their packaging and I wasn't sure if 6 squares was supposed to be 6 oz? I ended up using the whole box (4 oz) and then I added semisweet chocolate chips to bring it to 6 oz, with good results. I am thinking the recipe should read 6 oz chocolate for accuracy.
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Tweaks
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I just made this and it's so good! I love chocolate and peanut butter and you get just enough of each! I used a graham cracker crust and 1 cup Cool Whip instead of the whipping cream and left out the 1/4 c. sugar. I did a mix of semi sweet and white chocolate chips for the topping b/c I had a little bit of each, and skim milk. However next time I think I'll use 1/4 c. milk and about 4 oz. chocolate chips b/c the 6 I used seemed to be a bit too much. I stuck it in the freezer for maybe 10 minutes then had a slice and it was perfectly set and delicious!! Thanks for this yummy recipe :)
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois
