Chocolate Peanut Butter Pie Recipe


Difficulty LevelEasyCuisine
DishMain Ingredient


 Pie crusts15 Ounce (1 package, Pillsbury, All Ready)
 Peanuts1 Cup (16 tbs), finely chopped
 Miniature semi sweet chocolate chips1⁄2 Cup (8 tbs)
 Whipping cream1 1⁄4 Cup (20 tbs)
 Powdered sugar1⁄4 Cup (4 tbs)
 Vanilla1 Tablespoon
 Cream cheese8 Ounce, softened (1 package)
 Creamy peanut butter1⁄2 Cup (8 tbs)
 Powdered sugar1 Cup (16 tbs)
 Milk1⁄4 Cup (4 tbs)
 Finely chopped peanuts2 Tablespoon
 Miniature semi sweet chocolate chips2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 6974 Calories from Fat 4196

% Daily Value*

Total Fat 476 g732.3%

Saturated Fat 190.5 g952.3%

Trans Fat 0 g

Cholesterol 669.4 mg

Sodium 3743.4 mg156%

Total Carbohydrates 573 g191%

Dietary Fiber 28.6 g114.3%

Sugars 240.5 g

Protein 106 g211.8%

Vitamin A 58.5% Vitamin C

Calcium 68.1% Iron 69.3%

*Based on a 2000 Calorie diet


Heat oven to 450°F.
Prepare pie crust according to package directions for unfilled one-crust pie using a 9-inch pie pan.
Gently press 1 cup peanuts into bottom and up sides of crust.
Prick crust with fork.
Bake at 450°F.for 10 to 14 minutes or until light golden brown.
Sprinkle with 1/2 cup chocolate chips.
In medium bowl, beat whipping cream, 1/4 cup powdered sugar and vanilla until soft peaks form; set aside.
In large bowl, beat cream cheese and peanut butter until light and fluffy.
Add 1 cup powdered sugar and milk; beat until smooth and creamy.
Fold in 1 1/2 cups of the whipped cream.
Spoon into cooled pie crust; spread evenly.
Refrigerate at least 4 hours before serving.
Garnish with remaining whipped cream; sprinkle with topping.
Store in refrigerator.