Chocolate Peanut Butter Pie
Nothing is sweeter than an easy-to-make, homemade chocolate peanut butter pie. With a chocolate cookie crust and a no-bake peanut butter filling, this pie is sure to be a hit.
Servings: 8 slices
Calories: 700kcal
Ingredients
For the Crust:
- 1 ⅓ cup all-purpose flour
- ¼ cup granulated sugar
- 3 tablespoon unsweetened cocoa powder
- ½ cup cold unsalted butter cut into cubes
- 2-3 tablespoon cold water
For the Filling:
- 1 cup creamy peanut butter
- 6 ounces full-fat cream cheese softened
- 1 cup powdered sugar
- 1 ¼ cup heavy whipping cream
- ¼ cup chocolate shavings or mini chocolate chips
Instructions
- In a food processor, combine 1 ⅓ cup all-purpose flour, ¼ cup granulated sugar, 3 tablespoon unsweetened cocoa powder, and ½ cup cold unsalted butter. Pulse until combined and small crumbs form.
- Add 2 tablespoon cold water, and pulse until a dough forms. If the dough seems too dry at this point, add another tablespoon and combine into a dough.
- Wrap the dough in plastic wrap and refrigerate for 1 hour.
- Transfer the cold dough to a floured surface, and roll until ½-inch thick. Transfer to a greased pie plate, and pierce the bottom several times with a fork to avoid bubbles. Place in the freezer for 20-30 minutes until frozen solid. Preheat your oven to 400°F while the crust is in the freezer.
- Once frozen, remove the pie crust from the freezer and place a square of parchment paper onto the crust. Fill with dry beans or pie weights. Bake the pie crust for 20 minutes in the preheated oven.
- Remove the parchment and beans, and bake for an additional 5 minutes. Allow to cool before filling with peanut butter filling.
- Make the peanut butter filling: In a large mixing bowl, whip together the 1 cup creamy peanut butter, 6 ounces full-fat cream cheese, and 1 cup powdered sugar until well combined, then set aside.
- In a separate bowl and using the whisk attachment on your stand mixer or a handheld electric mixer, whip the 1 ¼ cup heavy whipping cream until soft peaks form (about 2-3 minutes).
- Combine the peanut butter filling with the whipped cream until smooth and fluffy.
- Transfer the peanut butter filling into the cooled pie crust, top with ¼ cup chocolate shavings or mini chocolate chips, and then chill for at least 4 hours. Serve!
Notes
- To save time, you can buy a pre-baked pie crust or graham cracker crust and just make the peanut butter filling instead.
- If you do make the chocolate crust (which we really recommend because it's delicious!), be sure to follow the instructions closely so that it bakes properly and doesn't shrink on you!
- Peanuts, peanut butter chips, or mini chocolate chips are all great toppings for this pie. Chocolate sauce is also a good option!
- Use cocoa powder or a blend of cocoa powder + flour to roll out the pie dough for better chocolate flavor!
- You'll know your pie is ready to slice when the top feels firm.
Nutrition
Serving: 1slice | Calories: 700kcal | Carbohydrates: 51g | Protein: 13g | Fat: 52g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.5g | Cholesterol: 94mg | Sodium: 219mg | Potassium: 342mg | Fiber: 3g | Sugar: 29g | Vitamin A: 1190IU | Vitamin C: 0.2mg | Calcium: 75mg | Iron: 2mg
