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Chocolate Peanut Butter Pie

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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes baking + 2 hours refrigeration
  • Total Time: 2 hours, 35 minutes
  • Yield: 8 servings 1x


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Looking for a hassle-free, scrumptious dessert? Chocolate Peanut Butter Pie is just for you! With minimal baking time and pantry ingredients, you can create a creamy, velvety peanut butter pie. Chocolate graham crackers and butter combine to make the perfect crust for the fluffy cream cheese and peanut butter filling. Top it all off with additional whipped cream and chopped peanut butter cups and dig in!



For the crust:

  • 1 1/2 cups chocolate graham crackers, finely crushed
  • 6 tablespoons melted butter

For the filling:

  • 1 cup heavy cream
  • 1 cup creamy peanut butter
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar

For the topping:

  • 1 cup heavy cream
  • 1 tablespoon powdered sugar
  • Chocolate peanut butter cups, roughly chopped for garnish


For the crust:

  1. Preheat your oven to 350 degrees. In a small bowl, combine the crushed chocolate graham crackers with the butter. Pour into your 9-inch pie dish and use a measuring cup or glass to gently, but firmly press the crust into the bottom and sides of the pie dish. You want an even crust on all sides and on the bottom of the pie dish.
  2. Bake for 5 minutes. Remove from the oven and allow to cool completely before adding in your filling.

For the filling:

  1. In the bowl of an electric mixer fitted with the whisk attachment, whisk the heavy cream on medium speed until stiff peaks form, about 3-5 minutes. Gently transfer the whipped cream to a separate bowl for later use.
  2. Switch to the paddle attachment, and, in the same bowl that you whipped the cream in, beat together the peanut butter and cream cheese on medium speed until light and fluffy, about a minute. Add in the powdered sugar and mix to combine completely.
  3. Using a rubber spatula, gently fold the whipped cream back into the peanut butter filling until creamy and combined. Pour the filling into the cooled crust and smooth out to an even layer. Refrigerate for at least a couple hours before serving, or 24 hours in advance.

For the topping:

  1. In the bowl of an electric mixer fitted with the whisk attachment, whisk together the heavy cream and powdered sugar on medium speed until stiff peaks form, about 3-5 minutes.
  2. Gently top the peanut butter pie with the whipped cream and chopped peanut butter cups. Enjoy!


  • If you don’t have chocolate graham crackers, you can use regular graham crackers or chocolate sandwich cookies.
  • Creamy peanut butter is recommended for this recipe.
  • Waiting to top the pie with the whipped cream topping until right before serving helps keep the whipped cream from “deflating” in the refrigerator.
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