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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 choclate concoction.

  • Yield: Serves 8
Chocolate-Peanut Butter Pie

Photography: Kenji Toma

Source: Martha Stewart Living, August 2007

Ingredients

  • 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
  • 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

Directions

  1. Make the crust: 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.

  2. Make the filling: Beat cream cheese, confectioners' sugar, and salt with a mixer on medium speed until fluffy. Beat in peanut butter and vanilla.

  3. Beat heavy cream until soft peaks form. Whisk 1/3d 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).

  4. 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.

Reviews (12)

  • Gilligan66 5 Jan, 2013

    This is going to be delicious. But heck, i wouldn't categorize it as a quick recipe. Next time I would actually use a spring form pan. That's pretty much all I would change. But it is involved. From prebaking the crust, to making whip cream, fold it in AND then freeze it. Tastes delicious though!! Will be worth it.

  • BethDod 4 Nov, 2011

    I made this pir for a potluck at my church and everyone loved it! It didn't give me any troubles and it is pretty simple to make. I ended up not drizziling the chocolate and peanut butter over top because it was pretty rich already. I used reduced fat cool whip instead of making the whipcream myself and that worked well. Over all it was a great recipie!

  • Laney122 20 Jun, 2011

    BEST PIE EVER! I made this for Father's Day and it was a grand slam. I made the super easy crust a day ahead and spent about 30 minutes preparing the filling the day of. After reading previous reviews, I used 1 and 3/4 cups of cream and only 1/2 tsp. salt. I also used Nabisco Famous Chocolate Wafers for the crust. They are hard to find, but usually because they are on the ice cream isle. Absolutely easy and delicious pie! Thanks, Martha!

  • DomesticAdventure 27 Nov, 2010

    Because there are mixed reviews, I wanted to be sure to comment with my results. Based on the comments, I made the following alterations and the pie came out delicious and just as I expected.

    1. I added 1/4 cup extra peanut butter
    2. I reduced the cream by 1/4 cup
    3. I omitted the salt
    4. I used chocolate graham crackers for the crust and did not add brown sugar. When making again, I will add more butter to the crust so it is less crumbly.

    Very delicious!

  • tracylesq 26 Nov, 2010

    Update: The pie actually tasted delicious. It was peanut buttery and rich. I used chocolate graham crackers for the crust and it was a little thick and hard to cut, but tasty. My peanut butter loving fianc?ɬ

  • tracylesq 23 Nov, 2010

    First of all, it's much more complicated than it seems. And it requires the dirtying of many appliances, utensils, bowls, etc.

    I recommend making the crust ahead of time, because it doesn't have enough time to cool before the filling is done.

    I only added about half the amount of required salt, and probably a little extra PB.
    Can't comment on the finished product, but the filling was very tasty before it went in the freezer.

    I'll report back after T-day.

  • sloan123 18 Sep, 2009

    Awful. Please don't waste your time making this. The salt is completely unnecessary. I wish I would have read the other comments below before making this. The flavoring is not great either. It needs something else, not sure what. Please modify this recipe or remove it so no one else makes this salty pie. :(

  • ladysilk 14 Sep, 2009

    Tasty! The creamy texture and peanut butter flavour can be a bit overwhelming on its own. I added some mini chocolate chips to the mix before freezing it, and it seemed to help a lot! May consider either upping the peanut butter a little, or reducing the amount of heavy cream used for a stronger peanut butter taste.

  • mtbeddy 20 Jul, 2008

    The texture of this icebox pie was "off" as well as the peanut butter flavor. Not a good recipe. I would not recommend this to anyone. Signed, Seasoned Baker

  • ruby_robbins 16 Mar, 2008

    I made this and added coarse sea salt as the recipe called for. It tasted like a peanut butter salt pie, so nasty! Next time I will leave out the salt!

  • DessertFanatic 14 Mar, 2008

    This pie was easy to make and very yummy. It had a good peanut butter flavor and a nice smooth texture. When you're ready to cut into slices, I would recommend letting the pie sit in a dishpan (or whatever) of hot water. That does a great job of loosening the crust from the pan. Thank you, Pasta 77, for the great tip on melting the chocolate and peanut butter. It was a lot less messy, and fewer dishes that I had to wash.

  • pasta77 21 Feb, 2008

    This was a real winner with my father in law! To melt the chocolate, put in the corner of the bag, and tie the top, and put the bag in a mug of hot water to melt - same with the peanut butter, just snip the corner when it's melted - less washing up!

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