Chocolate Peanut Butter Pie

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Servings: 8 servings Difficulty: Advanced
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A rich, no-bake frozen pie with a crunchy cookie crust and swirled chocolate peanut butter filling.
Chocolate Peanut Butter Pie recipe image
Chocolate Peanut Butter Pie recipe image
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Chocolate Peanut Butter Pie

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 servings Calories: 405

Description

This decadent Chocolate Peanut Butter Pie is the ultimate indulgence for any sweet tooth. Featuring a crisp peanut butter cookie crust, it holds a luscious, airy filling made from whipped cream, egg whites, and a rich peanut butter mixture. The real magic happens with the chocolate swirl, which creates beautiful marbled layers of cocoa and peanut butter in every slice. It is a perfect make-ahead dessert for potlucks, holidays, or cozy nights in. Since it is a frozen pie, it keeps well in the freezer, making it a reliable standby for unexpected guests. The combination of textures—crunchy crust, creamy filling, and fudgy chocolate—makes this a truly satisfying treat that balances sweetness with deep, savory peanut notes.

Directions

  1. Prepare the peanut butter cookie crust by crushing the cookies into fine crumbs.
  2. Melt the butter or margarine in a small saucepan or microwave.
  3. Mix the melted butter with the cookie crumbs until evenly moistened.
  4. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
  5. Chill the crust in the refrigerator while you prepare the fillings.
  6. Combine the chocolate chips, 1 tablespoon light corn syrup, and 1 tablespoon water in the top of a double boiler.
  7. Cook over simmering water, stirring occasionally, until the chocolate is melted and smooth.
  8. Remove the chocolate mixture from heat and let it cool to room temperature.
  9. In a 2-quart saucepan, combine the creamy peanut butter, 1/3 cup sugar, 3 tablespoons corn syrup, and 3 tablespoons water.
  10. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is well blended.
  11. Pour the peanut butter mixture into a bowl and stir in the chopped peanuts; allow to cool slightly.
  12. Using an electric mixer, beat the egg whites on high speed until foamy.
  13. Gradually add 2 tablespoons of sugar, one tablespoon at a time, beating well after each addition.
  14. Beat in the vanilla and continue beating until stiff, glossy peaks form when beaters are lifted.
  15. Gently fold the egg white mixture into the whipped cream.
  16. Fold the cooled peanut butter mixture into the cream and egg white mixture until combined.
  17. Pour half of the peanut butter filling into the chilled crust and spread evenly.
  18. Drizzle half of the cooled chocolate mixture over the filling.
  19. Top with the remaining peanut butter filling, spreading it gently.
  20. Drizzle the remaining chocolate mixture in parallel lines over the top layer.
  21. Use a knife to drag across the chocolate lines at 1-inch intervals to create a swirl pattern.
  22. Freeze the pie until firm, about 1 to 2 hours.
  23. Wrap the pie securely in aluminum foil.
  24. Return to the freezer and freeze for at least 8 hours or overnight.
  25. Remove from the freezer 10 minutes before serving to soften slightly for slicing.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 405kcal
% Daily Value *
Total Fat 28g44%
Saturated Fat 16.7g84%
Cholesterol 68mg23%
Sodium 205mg9%
Total Carbohydrate 50g17%
Dietary Fiber 3.3g14%
Sugars 39.7g
Protein 12.1g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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