This ultimate chocolate peanut butter pie comes together in just a few quick steps. Featuring a smooth and creamy peanut butter and sweetened condensed milk filling in a chocolate crumb crust, it’s bound to be a hit with adults and kids alike. Piled high with a velvety whipped topping and a sprinkling of rich peanut butter chips and mini chocolate chips, it’s a dreamy, picture-perfect dessert that’ll draw everyone to the table.
| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- One 14-ounce can sweetened condensed milk
- 8 ounces cream cheese, at room temperature
- 1 1/4 cups creamy peanut butter
- 3/4 cup heavy cream
- 1/3 cup mini semisweet chocolate chips, plus more for topping
- 1/3 cup peanut butter chips, plus more for topping
- One 9-inch prepared chocolate crumb pie crust
- 4 ounces cream cheese, at room temperature
- 1 cup heavy cream
- 2 tablespoons sugar
Instructions
- For the peanut butter cream: Measure 1/2 cup of the sweetened condensed milk and add to the bowl of a stand mixer fitted with the paddle attachment (reserve the remaining sweetened condensed milk for the whipped topping). Add the cream cheese and peanut butter and beat on medium speed until smooth and no chunks of cream cheese remain, 3 to 4 minutes.
- Add the heavy cream to a medium bowl and beat with an electric mixer until stiff peaks form, 2 to 3 minutes. (Alternatively, you can whip the cream by hand with a whisk until stiff peaks form, 4 to 5 minutes.) Fold the whipped cream into the peanut butter mixture using a large rubber spatula, then fold in the mini chocolate chips and peanut butter chips. Spoon the mixture into the chocolate crumb pie crust and spread until smooth, mounding it slightly in the middle for height. Chill, uncovered, until completely set, about 2 hours.
- For the whipped topping: Just before serving, beat the cream cheese, heavy cream, sugar and remaining sweetened condensed milk in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes.
- Remove the pie from the pie pan and transfer to a serving platter. Mound the whipped topping on top and sprinkle with mini chocolate chips and peanut butter chips.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 772 |
| Total Fat | 59 g |
| Saturated Fat | 26 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 3 g |
| Sugar | 34 g |
| Protein | 16 g |
| Cholesterol | 95 mg |
| Sodium | 270 mg |
Reviews
This was sweet and decadent. I made it for Christmas and everyone really enjoyed it. I agree with the previous reviewer that it’s like something you would find in a restaurant, probably a chain restaurant like Ruby Tuesday or Applebees. It satisfies the need for a sweet dessert, but not without a little guilt. I didn’t think it was that complicated to make. I made the topping on Christmas Eve then drove for 3 hours Christmas morning and it held up fine. I would beat the cream cheese for a while before adding the other ingredients so it mixed well. I’m making it again for our NYE celebration tomorrow, then going on a diet lol.
My first attempt at a pie in a long time. I used this recipe with a pecan crust, premade. I didn’t have peanut butter morsels but we aren’t big PB fans so it was fine. I was disappointed that the whipped topping didn’t form peaks and was a little loose. I put in the freezer to firm up. It’s a lot of work but turned out like a pie served in a restaurant, very rich.