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: 1 ½ cups crushed chocolate wafers; ⅓ cup unsalted butter, softened; 1 ⅓ cups semi-sweet chocolate chips; ¾ cup mini marshmallows; ½ cup low fat sweetened condensed milk; ¼ teaspoon vanilla extract; ¾ cup heavy cream; ½ cup low fat sweetened condensed milk; ½ cup crunchy peanut butter; ¾ cup heavy cream, chilled; 2 tablespoons sugar; 2 cups crushed chocolate wafers (9oz); ⅔ cup unsalted butter, softened; 1 ⅓ cups semi-sweet chocolate chips; ¾ cup mini marshmallows; ½ cup low fat sweetened condensed milk; ¼ teaspoon vanilla extract; 1 cup heavy cream; ½ cup low fat sweetened condensed milk; ½ cup crunchy peanut butter; 1 cup heavy cream, chilled; ¼ cup sugar

Servings: persons

1 ½ cups crushed chocolate wafers
⅓ cup unsalted butter, softened
1 ⅓ cups semi-sweet chocolate chips
¾ cup mini marshmallows
½ cup low fat sweetened condensed milk
¼ teaspoon vanilla extract
¾ cup heavy cream
½ cup low fat sweetened condensed milk
½ cup crunchy peanut butter
¾ cup heavy cream, chilled
2 tablespoons sugar
2 cups crushed chocolate wafers (9oz)
⅔ cup unsalted butter, softened
1 ⅓ cups semi-sweet chocolate chips
¾ cup mini marshmallows
½ cup low fat sweetened condensed milk
¼ teaspoon vanilla extract
1 cup heavy cream
½ cup low fat sweetened condensed milk
½ cup crunchy peanut butter
1 cup heavy cream, chilled
¼ cup sugar

1
Make Crust.
2
In a food processor, blend chocolate wafers and butter.
3
Press into a 10-inch glass pie plate.
4
Refrigerate at least 45 minutes.
5
Make Chocolate Filling.
6
In a medium saucepan over low heat, stir chocolate chips, marshmallows and milk until smooth.
7
Transfer mixture to a bowl, stir in vanilla extract and let cool.
8
Beat in heavy cream with an electric mixer until blended.
9
Refrigerate 1 hour.
10
Make Peanut Butter Filling.
11
In a medium saucepan over low heat, melt milk and peanut butter, mixing well.
12
Let cool.
13
Whip cream and sugar with an electric mixer until almost stiff.
14
Refrigerate 1/2 cup of the whipped cream.
15
Fold remaining whipped cream into peanut butter mixture, then spread evenly into crust.
16
Refrigerate until set.
17
Beat chocolate filling with an electric mixer on high speed until almost stiff.
18
Spread over peanut butter filling, wrap and refrigerate 3 hours or overnight.
19
Serve with remaining whipped cream.

3397

kcal

Calories

255

Fat

239

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 22 ingredients. The key ingredients include: 1 ½ cups crushed chocolate wafers, ⅓ cup unsalted butter, softened, 1 ⅓ cups semi-sweet chocolate chips, ¾ cup mini marshmallows, 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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