Chocolate Peanut Butter Pie
Imagine a dessert that combines the rich, creamy texture of peanut butter with the indulgent allure of chocolate. Enter the Chocolate Peanut Butter Pie—a no-bake delight that’s as quick to make as it is to disappear from the table. This pie is perfect for any occasion, whether it’s a festive holiday gathering or a simple weeknight treat. With just a pre-made chocolate graham cracker crust and four simple ingredients, you’ll have a dessert that everyone will rave about.
Why You’ll Love This Recipe
This pie is a dream come true for peanut butter lovers. It’s incredibly easy to make, requiring no baking skills whatsoever—just a little mixing and refrigerating. The combination of peanut butter, cream cheese, Cool Whip, and confectioners sugar creates a filling that’s both creamy and perfectly sweet. Plus, it’s versatile enough for any occasion, from Thanksgiving to a casual family dinner.
Kitchen Equipment You’ll Need
- Food processor
- Large bowl
- Medium bowl
- Electric mixer
- Double boiler
- 9-inch pie plate
Ingredients
Crust:
- 1 1/4 cups salted pretzels
- 6 tablespoons unsalted butter, melted
- 1/4 cup brown sugar
Filling:
- 1/2 cup cream cheese, softened
- 1/3 cup smooth peanut butter
- 1/4 cup brown sugar
- 1/2 cup 35-percent whipping cream, whipped
Chocolate Whipped Cream:
- 3/4 cup roughly chopped dark chocolate
- 2 cups 35-percent whipping cream
- Chocolate shavings, optional
Step-by-Step Instructions
For the crust: Pulse the pretzels in a food processor until finely ground. In a large bowl, combine the pretzel crumbs, butter, and brown sugar. Mix with your hands. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Cover and refrigerate.
For the filling: Combine the cream cheese, peanut butter, and brown sugar in a medium bowl and beat with a mixer until smooth. Fold in the whipped cream. Spoon the filling into the pie shell, cover, and return to the refrigerator.
For the chocolate whipped cream: Put the chocolate and whipping cream in the top of a double boiler over medium heat. Whisk until melted. Cover and refrigerate for 2 hours. Once cooled, beat the chocolate cream with a mixer until thick and spreadable (do not overmix).
Cover the pie with the chocolate whipped cream. Garnish with chocolate shavings if using. Serve the pie right away or refrigerate for another 2 hours. Enjoy!
Tips for Success
- Ensure the cream cheese is softened to make mixing easier and creating a smooth filling.
- Don’t overmix the chocolate whipped cream; it should be thick and spreadable, not runny.
Additional Tips and Variations
- Try adding a layer of sliced bananas over the crust before adding the peanut butter filling for a fruity twist.
- Sprinkle chopped peanuts on top of the chocolate whipped cream for added crunch.
Nutritional Highlights (Per Serving)
432 calories; 27.8 g fat; 41.4 g carbohydrates; 7.2 g protein; 17 mg cholesterol; 299 mg sodium
Frequently Asked Questions (FAQ)
Can I use a different crust?
Absolutely! A pre-made graham cracker crust or Oreo crust would also work beautifully.
How long does this pie last in the fridge?
The pie can be stored in the refrigerator for up to 3 days.
Can I use natural peanut butter?
Yes, but be aware that it may alter the texture slightly due to natural oils.
Conclusion
Why wait? This Chocolate Peanut Butter Pie is calling your name! It’s a simple, no-bake dessert that will surely impress your friends and family. Give it a try and let us know how it turns out. We can’t wait to hear about your delicious creations!
