Chocolate Peanut Butter Pie Recipe

Name: Chocolate Peanut Butter Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the graham cracker crust:; 1 2/3 cups graham cracker crumbs; 1/4 cup packed brown sugar; 1/4 teaspoon ground cinnamon; 1/2 cup unsalted butter, melted; For the pie filling:; 3 cups milk or heavy cream; 4 egg yolks; 1 1/4 cups granulated sugar; 1/3 cup sifted cornstarch; 1/4 teaspoon ground cinnamon; 2 teaspoons vanilla extract; 2 cups chopped chocolate; 1 cup peanut butter, warm enough to drizzle/pour; chopped peanuts, for garnish; crushed graham crackers, for garnish

Servings: persons

For the graham cracker crust:
1 2/3 cups graham cracker crumbs
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
For the pie filling:
3 cups milk or heavy cream
4 egg yolks
1 1/4 cups granulated sugar
1/3 cup sifted cornstarch
1/4 teaspoon ground cinnamon
2 teaspoons vanilla extract
2 cups chopped chocolate
1 cup peanut butter, warm enough to drizzle/pour
chopped peanuts, for garnish
crushed graham crackers, for garnish

1
Preheat oven to 325 degrees F. In a medium bowl, combine the graham crackers, brown sugar and cinnamon. Add in the melted butter and use a fork to combine until the mixture is wet. Press into a 9-inch pie dish, using a firm hand to get it all to stay and stick together. Bake for 12 minutes or so, until golden and firm. Set aside until ready to use.
2
In a medium sized pot, whisk together the milk and the egg yolks over medium heat. Add in the sugar, sifted cornstarch and cinnamon. Bring the heat up to medium high and whisk until boiling. Remove the mixture from the heat and add in the vanilla and chocolate. Stir until the chocolate has melted, then pour the mixture into your pie crust (you may have a little extra, which makes a great pudding or ice cream topping).
3
Melt your peanut butter in the microwave for 30 seconds or so, being careful not to burn it. Drizzle the peanut butter over the pie in lines, then use a chopstick or knife to drag through the pie to create a swirl or zig-zag design. Sprinkle with crushed peanuts and crushed graham crackers. Chill in the refrigerator for at least 6 hours, until firm enough to slice. Serve with more crushed peanuts, crushed graham cracker, and maybe a dollop of whipped cream or vanilla ice cream.

2477

kcal

Calories

174

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the graham cracker crust:, 1 2/3 cups graham cracker crumbs, 1/4 cup packed brown sugar, 1/4 teaspoon ground cinnamon, and more.

Yes, Chocolate Peanut Butter Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Peanut Butter Pie

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