Comida Kraft
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Chocolate Peanut Butter Cream Pie

 pamela farris
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What You Need

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Make It

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  • For the crust: In a food processor, blend chocolate wafers and butter. Press into a 9 inch glass pie plate. Refrigerate at least 45 minutes.
  • For the chocolate filling: In a medium saucepan over low heat, stir in chocolate chips, marshmallows, and milk until smooth. Transfer into a bowl, Stir in vanilla and let cool. Beat in heavy cream with a electric mixer until blended. Chill for one hour.
  • Make the peanut butter filling. In a medium saucepan over low heat melt the milk and peanut butter, mixing well. Let cool. Whip the cream and sugar with electric mixer until almost stiff. Chill 1/2 of the whipped cream. Fold into the peanut butter mixture, then spread evenly onto crust. Chill until set.
  • Beat chocolate filling with electric mixer on high speed until almost stiff. Spread over the peanut butter filling. Wrap and chill 3 hours or overnight.
  • Serve with remaining whipped cream. Garnish with chocolate curls and peanut butter cups.


For an added treat, pour chocolate sundae sauce over pie. This can also be made with a prepared chocolate crumb crust.

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