Chocolate-Peanut Butter Pie

The crumb crust, which arrived on the American dessert scene in the 1950s, set off a craze for easy icebox pies, such as this decadent peanut butter and chocolate concoction.

  • Servings: 8
Chocolate-Peanut Butter Pie

Photography: Kenji Toma

Source: Martha Stewart Living, August 2007


For the Crust

  • 1 3/4 cups chocolate wafer crumbs (from about 36 cookies)
  • 6 tablespoons unsalted butter, melted
  • 3 tablespoons packed dark-brown sugar
  • Pinch of salt

For the filling

  • 6 ounces cream cheese, room temperature
  • 3/4 cup confectioners' sugar
  • 1 teaspoon coarse salt
  • 1 1/4 cups smooth peanut butter
  • 1 tablespoon pure vanilla extract
  • 2 cups heavy cream
  • 1 ounce dark chocolate, melted, for decorating
  • 2 tablespoons smooth peanut butter, melted, for decorating


Make the Crust:

  1. Preheat oven to 350 degrees. Combine wafer crumbs, butter, brown sugar, and salt. Press mixture firmly into bottom and up sides of a 9-inch deep-dish pie plate. Bake until set, 8 to 10 minutes. Let cool on a wire rack.

Make the Filling:

  1. Beat cream cheese, confectioners' sugar, and salt with a mixer on medium speed until fluffy. Beat in peanut butter and vanilla.

  2. Beat heavy cream until soft peaks form. Whisk 1/3 of the whipped cream into the peanut butter mixture, then gently fold in remaining whipped cream. Spoon filling into cooled crust. Freeze, uncovered, at least 4 hours (or overnight, covered with plastic wrap).

  3. Place melted chocolate in a resealable plastic bag. Snip tip from one corner of bag to make a very small opening. Holding bag about 5 inches above pie, drizzle melted chocolate over top. Repeat with melted peanut butter. Let stand 10 minutes before slicing.


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