Smooth, creamy, rich, and bursting with peanut butter flavor. This peanut butter chocolate pie is a peanut butter + chocolate lovers dream. Decorate with some whipped cream and Reese’s minis and you’ve got a show stopping dessert for the Holidays.
Peanut butter + chocolate is one of my favorite combos, especially when it comes to dessert. This pie does not disappoint. A crumbly, buttery, chocolatey crust filled with a rich and creamy peanut butter center and then topped with whipped cream and a garnish of Reese’s candy.
It sounds heavy but it’s actually so light (not in calories, haha 🙂 ) tasting and a really delicious way to end dinner. This pie also makes an appearance very year at our Thanksgiving Day dessert table. It’s a nice change from the classic pumpkin and apple pies.
I just used a piping bag with one of the metal tips to make the whipped cream on the edges, and then used some Reese’s minis for decorations. You could also just buy a Reese’s candy bar from the checkout line and chop that up for the topping.
For the whipped cream I find it best to make your own. Here is a tip: place your beaters (either the handheld ones or the whisk attachment from a Kitchen Aid) and the bowl you’re using in the freezer for about 1/2 hour. Take it out, pour your heavy whipping cream + 1/3 cup of powdered sugar and whip it until stiff peaks form. Putting the bowl and beaters in the freezer makes whipping your own cream 10x faster. Seriously, it will come together within 1-2 minutes, compared to like 10!
You don’t have to pipe the whipped cream in the pretty pattern on the edges. To make life easier, which I’m all for, just take the whipped cream and spread it on top of the pie. It will taste the same no matter which way you do it.
Serves 8-10 slices
Smooth, creamy, rich, and bursting with peanut butter flavor. This peanut butter chocolate pie is a peanut butter + chocolate lovers dream. Decorate with some whipped cream and Reese's minis and you've got a show stopping dessert for the Holidays or even a weeknight.
- 1 3/4 cups crushed chocolate cookie crumbs (Oreos, Chocolate Teddy Grahams, etc)
- 3 tablespoons brown sugar
- 5 tablespoons butter, melted
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- chopped Reese's
- For the crust, preheat the oven to 375 degrees. In a medium bowl, stir the cookie crumbs and the brown sugar together. Stir in the melted butter and mix until well combined. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes. Remove from the oven and let cool completely
- For the filling, in a mixing bowl beat the peanut butter, sugar, cream cheese and vanilla together until creamy and combined. In another bowl, whip the cream to medium-stiff peaks and fold gently into the peanut butter mixture until combined
- Spread the peanut butter filling into the cooled crust, cover lightly with plastic wrap and refrigerate for 2-3 hours, or up to several days.
- When ready to serve, whip the additional cream for the topping and the powdered sugar in a Kitchen Aid or in a bowl with a handheld mixer until stiff peaks form. Put into piping bag, or a ziploc bag and cut the corner, and pipe the cream on the outer edges. Top with some chopped Reese's. You could also just spread the whipped cream over top or garnish each piece separately.
You want to make sure your cream cheese is softened to room temperature. If it is too hard and cold, it will be "chunky" in the pie filling. For a smooth pie filling you want the cream cheese softened and warmed to room temperature. You could also place it in the microwave for about 8-10 seconds to get it soft.
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