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. It’s like one giant peanut butter cup. The ultimate chocolate and peanut butter dessert.
Dessert doesn’t get any better than this. 🙂
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.
Peanut Butter Layer
The peanut butter layer is a fabulous mixture of butter, brown sugar, creamy peanut butter, and whipped topping. It has a fantastically creamy texture.
How To Make Chocolate Peanut Butter Pie
More detailed instructions in recipe card below.
- Bake Pie Crust. You can use either a store-bought refrigerated pie crust or a homemade pie crust.
- Make Chocolate Filling. Melt butter and chocolate chips and 1 tablespoon of water over low heat. Whisk in powdered sugar.
- Make Peanut Butter Filling. Heat the butter and brown sugar until butter is melted. Refrigerate for 10 minutes to cool. Then beat in peanut butter and Cool Whip.
- Make Chocolate Topping.
Finish it off with some whipped cream and crushed peanuts and you have one fantastic looking dessert! Definitely one of the best easy peanut butter pie recipes I’ve made.
How To Store
Pie can be stored in the refrigerator for 4 days. Serve chilled.
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. 🙂
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More Pie Recipes
- Chocolate Chess Pie
- Chocolate-Peanut Butter Ice Cream Pie
- Millionaire Pie
- Nutella Oreo Pie
- Frozen Toffee Pie
- Chocolate Caramel Pie
- Nutter Butter Pie
- Peanut Butter Mousse Brownie Pie
Chocolate Peanut Butter Pie
Equipment
Ingredients
- 1 refrigerated pie crust
Chocolate Layer
- 3/4 cup semi-sweet chocolate chips
- 1 1/2 tablespoons butter
- 1 tablespoon water
- 1/3 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
- 3/4 cup semi-sweet chocolate chips
- 1 1/2 tablespoons butter
- 1 tablespoon milk
- 2 teaspoons corn syrup
Garnish
- whipped cream
- chopped peanuts
Instructions
- Heat oven to 450 degrees.
- 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.
- In a small pan set over low heat, melt 3/4 cup chocolate chips with 1 1/2 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.
- 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.
- 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.
- 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.
- Garnish with whipped cream and chopped peanuts.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Taste of Home
Originally posted September 30, 2016.
Disclosure: This post contains affiliate links.
A family favorite! If you love Reese cups – this is one big Reese’s cup pie! Easy to make!
Thank you!
OMG this pie is Dee-licious! The only change I made was to the filling where I used a half cup of butter instead of one cup and 8 oz of regular cool whip plus 4 oz of extra creamy cool whip. I love the fact that it has a regular pie crust vs cookie or graham cracker crust which would make this way too sweet IMO. I made this pie for election night 2020 so it would be either a celebratory pie if my guy won or put me into a sugar coma if my guy lost. LOL . You must try this if you love peanut butter and chocolate. I will definitely make this again and again.
I’ve been making this pie for years. I’ve never tried it with a regular pie crust. The 1st time I made it I didn’t have a pie crust. I used a graham cracker crust & haven’t looked back. This pie is sinfully delicious!!
This looks out-of-control decadent! We grew up eating peanut butter pie on Thanksgiving, but this one takes it to another level. Might just have to make your version this year!
These no way I could resist this pie! Love the two layers of chocolate!
I love peanut butter pie and this looks especially delicious with all of that chocolate! This looks just scrumptious, Christin!`