Chocolate Peanut Butter Pie

Chocolate Peanut Butter Pie

 

This Chocolate Peanut Butter Pie has a bottom and a top made from melted semi-sweet chocolate with a creamy peanut butter layer sandwiched in between.

Oh, and a buttery, tender pie crust.

Dessert doesn’t get any better than this.  🙂

Chocolate Peanut Butter Pie

 

Except for baking the pie crust, this pie is totally no-bake. I use a refrigerated pie crust for ease and simplicity but you could definitely make one from scratch.

Chocolate Peanut Butter Pie

 

The peanut butter layer is a fabulous mixture of butter, brown sugar, creamy peanut butter, and whipped topping.

Finish it off with some whipped cream and crushed peanuts and you have one fantastic looking dessert!

Chocolate Peanut Butter Pie

Love chocolate and peanut butter as much as I do?

Check out these other desserts- Peanut Butter Bars with Chocolate Chips, Slow Cooker Chocolate Peanut Butter Cake, Chocolate Peanut Butter Cup Cheesecake (yum!!!), Cream Cheese Stuffed Peanut Butter Chocolate Chip Bars, Peanut Butter Brownie Cups, Chocolate Peanut Butter Fun Cake, Butterfinger Chocolate and Peanut Butter Lush, and Chocolate Peanut Butter Layer Dessert.

Obviously, I like chocolate and peanut butter.  🙂

Chocolate Peanut Butter Pie

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Chocolate Peanut Butter Pie
 
Serves: 10 servings
Ingredients
  • 1 refrigerated pie crust
Chocolate Layer
  • ¾ cup semi-sweet chocolate chips
  • 1½ tablespoons butter
  • 1 tablespoon water
  • ⅓ cup powdered sugar
Peanut Butter Filling
  • 1 cup butter
  • 1 cup packed light brown sugar
  • 1 cup peanut butter
  • 1 (12-ounce) container frozen whipped topping, thawed
Chocolate Topping
  • ¾ cup semi-sweet chocolate chips
  • 1½ tablespoons butter
  • 1 tablespoon milk
  • 2 teaspoons corn syrup
Garnish
  • whipped cream
  • chopped peanuts
Instructions
  1. Heat oven to 450 degrees.
  2. Unroll pie crust and shape to fit a 9-inch pie pan, using your fingers to crimp the edges. Prick bottom all over with a fork. Bake pie crust for 9 to 11 minutes. Let cool.
  3. In a small pan set over low heat, melt ¾ cup chocolate chips with 1½ tablespoons butter, and 1 tablespoon water. Whisk continuously until smooth. Whisk in powdered sugar. If too thick, add a little more water. Spread evenly on bottom of pie shell. Refrigerate.
  4. To make peanut butter filling, combine butter and brown sugar in a medium saucepan. Cook over medium heat, stirring frequently, until butter is completely melted. Place in refrigerator for 10 minutes.
  5. Transfer brown sugar mixture to a large bowl and beat it together with the peanut butter using an electric mixer. Add whipped topping and beat on low speed just until mixed in. Pour over chocolate layer and return pie to refrigerator.
  6. Make topping. In a small saucepan over low heat, melt chocolate chips with butter, milk, and corn syrup. Stir continuously until smooth. Spread evenly over filling. Refrigerate until ready to serve.
  7. Garnish with whipped cream and chopped peanuts.

Recipe adapted from Taste of Home

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