Miss Hilda's Favorite Chocolate Peanut Butter Pie

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Crust not good and the filling of chocolate way to strong for the penut butter. Of the 6 who ate it, no one liked it. Gave rest to neighbors.

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Did not like this at all. It was not fluffy, or creamy. The peanut butter made it greasy. Yuk

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OMG this pie is awesome! It has a rich taste but not overly sweet, easy to prepare, and restaurant quality. Just a great recipe all around.

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best ever. I could eat this pie all the time. perfect, not too rich

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I used a pre-made oreo pie crust to save time. Other than that, I followed the recipe. The pie was delicious and received many raves when I made it for a party. The sauce was also excellent.

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I used chocolate grahm crackers from the crust instead of chocolate cookies and regular grahm crackers. It was a little crumbly, but the filling made up for it. The pie was great!! Very rich. I will make this again!

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We were short on time, so we bought a pre-made oreo crust at the grocery store. That cut the prep time down significantly. I used everything in the filling, adding a bit more peanut butter, then topped it with chocolate chips, peanut butter chips, crushed oreos, and an optional fresh whipped cream. So good! The longer you can leave it in the fridge, the better... it helps to really set the filling and makes it easier to cut. My friend cut the leftovers into single serving slices and froze it.

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I just made this and I really enjoyed it. I left out the chocolate crumbs for the crust and just used graham crackers. I wanted a peanut butter pie and after everything was mixed up, it did taste a little heavy on the chocolate. I added a bit more peanut butter, cream cheese, and milk to even it out. Next time I may take it down to just 3 oz of melted chocolate. I liked the recipe for the fact that it was easy to alter. Someone wanting a chocolate pie with a touch of peanut butter could make it as described, or change it like I did. Very versatile and easy to make.

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I, for one, question this recipe. The problem I had has to do with the crust. I followed the given measurements and it became apparent that there was way too much crust for a 9" pie pan. The combined crumbs equal 2 1/2 cups! Looking at the box directions for a graham cracker crust they recommend just 1 1/4 cup of crumbs for a 9" pan. Also, 4 tablespoons of butter does not seem like enough to bind the ingredients. Again, using the box directions they call for 5 TBS of butter for the 1 1/4 C of crumbs. Also, the recipe calls for cooking the crust at 375 degrees for 15 minutes, which I did, and the crust turned out with a mildly burnt taste and very hard. Box directions call for a temp. of 350 for 6-8 minutes and 325 if using a dark nonstick pan. The filling was fine although it certainly did not "pour" into the pan, as it was rather thick. Next time I will cut down by a third on the crust ingredients except for the butter and I will follow the box instructions for temps and time.

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I just made this pie this past weekend for Father's Day and it was a hit! It's a very easy recipe. Especially if you do the crust ahead of time. The filling is similar to a mousse. I will definetely make it again.

Little hint: Use a food processor to make the crumbs for your crust.