Chocolate-Peanut Butter Pie

chocolate peanut butter pie round
Photo: Johnny Miller
1 9-inch pie

In this diner-style delight, a chocolate-wafer crust anchors a silky-smooth peanut butter and whipped cream filling. Drizzles of melted chocolate and peanut butter decorate the surface.



  • 36 chocolate wafer cookies (8 ounces), broken into pieces, or 1 ¾ cups wafer-cookie crumbs

  • 6 tablespoons unsalted butter, melted

  • 3 tablespoons dark brown sugar

  • 1 pinch kosher salt


  • 6 ounces cream cheese, room temperature

  • ¾ cup confectioners' sugar

  • 1 teaspoon kosher salt

  • 1 ¼ cups smooth peanut butter

  • 1 tablespoon pure vanilla extract

  • 2 cups heavy cream


  • 1 ounce semisweet chocolate (preferably 55 percent cacao), finely chopped

  • 2 tablespoons smooth peanut butter


  1. Crust: Preheat oven to 350 degrees. In a food processor, pulse wafers until finely ground. In a bowl, combine wafer crumbs, butter, brown sugar, and salt. Press mixture firmly into bottom and up sides of a 9-inch pie plate. Refrigerate until firm, about 15 minutes. Bake until set, 8 to 10 minutes. Let cool completely on a wire rack.

  2. Filling: With an electric mixer on medium speed, beat cream cheese, confectioners' sugar, and salt until fluffy. Beat in peanut butter and vanilla.

  3. In a chilled bowl, beat cream until soft peaks form. Whisk one-third of whipped cream into peanut butter mixture, then gently fold in remaining whipped cream. Spoon filling into cooled crust. Freeze, uncovered, 4 hours (or up to 1 day, covered with plastic wrap).

  4. Garnish: Melt chocolate in heatproof bowl set over (not in) a pan of simmering water. (Alternatively, you can melt it in the microwave.) Transfer melted chocolate to 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. In a small saucepan over low heat (or in the microwave), melt peanut butter. Place in a resealable plastic bag; snip corner, and drizzle in same manner as melted chocolate. Let pie stand 10 minutes before slicing.

Cook's Notes

This recipe appears in our book, "Martha Stewart's New Pies & Tarts."

Related Articles