Chocolate Peanut Butter Pie

  • Level: Intermediate
  • Total: 9 hr
  • Active: 1 hr
  • Yield: 8 servings
  • Nutrition Info
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11/4 cups dry-roasted, salted peanuts

1/2 cup granulated sugar

Pinch ground cloves

1/4 cup unsalted butter, melted

6 ounces bittersweet chocolate

1/4 cup heavy cream


1 1/2 cups milk

2 large eggs

1 cup confectioner's sugar

2 tablespoons cornstarch

Pinch fine salt

4 ounces cream cheese, cut into pieces

1/2 cup creamy peanut butter

1 teaspoon pure vanilla extract


2 ounces bittersweet chocolate

11/4 cups heavy cream, chilled

1 tablespoon confectioner's sugar


  1. 1. For crust: Preheat oven to 350degreesF. Pulse peanuts, granulated sugar, and cloves in a food processor until mixture resembles coarse sand. Pulse in butter. Press evenly into bottom of a 9-inch springform pan; bake until set, about 15 minutes. Set aside to cool slightly.
  2. 2. Melt chocolate with cream in a microwave, stirring every 30 seconds, until smooth. Spread chocolate over crust. Freeze until chocolate sets.
  3. 3. For filling: Whisk milk, eggs, confectioner's sugar, cornstarch, and salt in a medium saucepan. Bring to a boil, whisking constantly, over medium heat. Continue to cook until very thick, about 2 more minutes. Transfer to a bowl and \whisk in cream cheese, peanut butter, and vanilla. Spread filling into pie shell and refrigerate until cold or up to overnight.
  4. 4. For topping: Heat chocolate in microwave, stirring every 30 seconds, until melted. Cool slightly. Whip cream and confectioners' sugar to stiff peaks. Stir a large spoonful of cream into chocolate; fold remaining cream into chocolate. Unhinge pan and remove ring. Spread on cream topping. Refrigerate for at least 30 minutes before serving.

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