Chocolate Peanut Butter Pie

By • September 4, 2014 1 Comments

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Author Notes: My husband's co-workers dubbed this “crack pie”, even though it is nothing like the Momofuku pie of the same name. I think it deserves its title, though. Start with a buttery graham cracker crust – it’s the only part you need to bake! Add in a rich chocolate pudding filling, then top it all off with swirls of peanut butter. Feel free to get fancy and garnish the top with chopped, salted peanuts and crushed graham cracker. Sure, it’s rich, but it’s almost no-bake and the classic peanut butter and chocolate combination is a favorite for everyone (unless you’re you’re allergic to peanut butter, in which case, feel free to go back and scroll through the other desserts I have – there is plenty for you to choose from, but this isn’t for you). We savored bites of this pie, looking at each other after each bite and thinking, “Is it worth it to have another bite?” followed immediately by confirming that yes, yes it was. A dollop of whipped cream or a scoop of vanilla ice cream would only amplify this pie-eating experience, but I don’t think it needs anything. It stands out all on its own, and with only 10 minutes of oven time needed for the crust, it’s a great summer dessert. CrepesofWrath


Serves 10-12

For the graham cracker crust:

  • 1 2/3 cups graham cracker crumbs
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted

For the pie filling:

  • 3 cups milk or heavy cream
  • 4 egg yolks
  • 1 1/4 cups granulated sugar
  • 1/3 cup sifted cornstarch
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract
  • 2 cups chopped chocolate
  • 1 cup peanut butter, warm enough to drizzle/pour
  • chopped peanuts, for garnish
  • crushed graham crackers, for garnish
  1. Preheat oven to 325 degrees F. In a medium bowl, combine the graham crackers, brown sugar and cinnamon. Add in the melted butter and use a fork to combine until the mixture is wet. Press into a 9-inch pie dish, using a firm hand to get it all to stay and stick together. Bake for 12 minutes or so, until golden and firm. Set aside until ready to use.
  2. In a medium sized pot, whisk together the milk and the egg yolks over medium heat. Add in the sugar, sifted cornstarch and cinnamon. Bring the heat up to medium high and whisk until boiling. Remove the mixture from the heat and add in the vanilla and chocolate. Stir until the chocolate has melted, then pour the mixture into your pie crust (you may have a little extra, which makes a great pudding or ice cream topping).
  3. Melt your peanut butter in the microwave for 30 seconds or so, being careful not to burn it. Drizzle the peanut butter over the pie in lines, then use a chopstick or knife to drag through the pie to create a swirl or zig-zag design. Sprinkle with crushed peanuts and crushed graham crackers. Chill in the refrigerator for at least 6 hours, until firm enough to slice. Serve with more crushed peanuts, crushed graham cracker, and maybe a dollop of whipped cream or vanilla ice cream.

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