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Chocolate Peanut Butter Pie
  • 13/4 cups chocolate wafer crumbs
  • 6tbsp unsalted butter (melted)
  • 3tbsp dark-brown sugar
  • Pinch of salt
  • 6 ounces cream cheese
  • 3/4 cup confectioners' sugar
  • 1tsp salt
  • 11/4 cups peanut butter
  • 1tbsp pure vanilla extract
  • 2 cups heavy cream
  • 1 ounce dark chocolate (melted)
  • 2tbsp peanut butter (melted, for garnish)

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  • For the crust, preheat oven to 350 degrees Fahrenheit.
  • Combine wafer crumbs, butter, brown sugar, and salt.
  • Press mixture firmly into bottom and up sides of a 9-inch deep-dish pie plate.
  • Bake until set, for 8 to 10 minutes.
  • Let cool on a wire rack.
  • Make the filling, beat cream cheese, confectioners' sugar, and salt with a mixer on medium speed until fluffy.
  • Beat in peanut butter and vanilla.
  • Beat heavy cream until soft peaks form.
  • Whisk 1/3 of the whipped cream into the peanut butter mixture, then gently fold in remaining whipped cream.
  • Spoon filling into cooled crust.
  • Freeze, uncovered, for at least 4 hours.
  • Place melted chocolate in a resealable plastic bag.
  • Snip tip from one corner of bag to make a very small opening.
  • Holding bag about 5 inches above pie, drizzle melted chocolate over top.
  • Repeat with melted peanut butter.
  • Let stand for 10 minutes before slicing.


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