Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Ultimate Chocolate Peanut Butter Pie
Getting reviews...
- Level: Easy
- Total: 2 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- 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
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 (includes chilling time)
- Active: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Peanut Butter Cream:
Whipped Topping:
Directions
- 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.
