Chocolate Peanut Butter Pie

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Serving: Makes 12 (1-wedge) servings.

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Note: Wash hands with soap and water.
1. Preheat oven to 350 degrees Fahrenheit.
2. In a medium bowl, combine crushed graham crackers and melted butter.
3. Press mixture onto the bottom and slightly up the sides of a 9-inch pie pan; bake for 8 minutes. Set aside
4. In a large microwave-safe bowl, combine peanut butter chips and ½ cup cream. Microwave on medium heat at 15-second intervals just until chips soften, stirring often. Whisk in peanut butter and vanilla. Cool to barely lukewarm.
5. In a medium bowl using an electric mixer on medium speed, combine remaining cream and sugar and mix until very thick but not yet holding peaks; fold into peanut butter mixture in 3 additions.
6. Spoon peanut butter mixture over baked crust, cover and chill in the refrigerator at least 1 hour.
7. Just before serving, melt chocolate chips and butter in a double boiler. Spoon over cold pie and refrigerate for 10 minutes or until top starts to harden.
8. Serve drizzled with melted dark chocolate and topped with chopped peanuts.
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Nutrition Facts

Calories: 350 (Calories from Fat: 260)
Total Fat: 29g (Saturated Fat: 16g)
Protein: 5g
Total Carbohydrates: 22g (Dietary Fiber: 2g
Sugars: 17g)
Cholesterol 60mg
Sodium: 140mg