Chocolate Peanut Butter Pie

March 1, 2024 - Country Cooking

This Chocolate Peanut Butter Pie has a bottom and a top made from melted semi-sweet chocolate with a creamy peanut butter layer sandwiched in between.

Oh, and a buttery, tender pie crust. It’s like one giant peanut butter cup. The ultimate chocolate and peanut butter dessert.

Dessert doesn’t get any better than this.  

Except for baking the pie crust, this pie is totally no-bake. I use a refrigerated pie crust for ease and simplicity but you could definitely make one from scratch.

Peanut Butter Layer

The peanut butter layer is a fabulous mixture of butter, brown sugar, creamy peanut butter, and whipped topping. It has a fantastically creamy texture.

How To Make Chocolate Peanut Butter Pie

More detailed instructions in recipe card below.

Bake Pie Crust. You can use either a store-bought refrigerated pie crust or a homemade pie crust.

Make Chocolate Filling. Melt butter and chocolate chips and 1 tablespoon of water over low heat. Whisk in powdered sugar.

Make Peanut Butter Filling. Heat the butter and brown sugar until butter is melted. Refrigerate for 10 minutes to cool. Then beat in peanut butter and Cool Whip.

Make Chocolate Topping.

Finish it off with some whipped cream and crushed peanuts and you have one fantastic looking dessert! Definitely one of the best easy peanut butter pie recipes I’ve made.

How To Store

Pie can be stored in the refrigerator for 4 days. Serve chilled.

Love chocolate and peanut butter as much as I do?

Check out these other desserts- Peanut Butter Bars with Chocolate Chips, Slow Cooker Chocolate Peanut Butter Cake, Chocolate Peanut Butter Cup Cheesecake (yum!!!), Cream Cheese Stuffed Peanut Butter Chocolate Chip Bars, Peanut Butter Brownie Cups, Chocolate Peanut Butter Fun Cake, Butterfinger Chocolate and Peanut Butter Lush, and Chocolate Peanut Butter Layer Dessert.

Obviously, I like chocolate and peanut butter.  

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Chocolate Peanut Butter Pie

This Chocolate Peanut Butter Pie has a bottom and a top made from melted semi-sweet chocolate with a creamy peanut butter layer sandwiched in between. It’s like a giant peanut butter cup in a pie shell!
Course Dessert
Cuisine American
Keyword peanut butter, pie
Prep Time 20 minutes minutes
Cook Time 9 minutes minutes
Refrigerate 10 minutes minutes
Total Time 39 minutes minutes
Servings 10 servings
Calories 763kcal



1 refrigerated pie crust

Chocolate Layer

3/4 cup semi-sweet chocolate chips1 1/2 tablespoons butter1 tablespoon water1/3 cup powdered sugar

Peanut Butter Filling

1 cup butter1 cup packed light brown sugar1 cup peanut butter1 (12-ounce) container frozen whipped topping, thawed

Chocolate Topping

3/4 cup semi-sweet chocolate chips1 1/2 tablespoons butter1 tablespoon milk2 teaspoons corn syrup


whipped creamchopped peanuts


Heat oven to 450 degrees.
Unroll pie crust and shape to fit a 9-inch pie pan, using your fingers to crimp the edges. Prick bottom all over with a fork. Bake pie crust for 9 to 11 minutes. Let cool.
In a small pan set over low heat, melt 3/4 cup chocolate chips with 1 1/2 tablespoons butter, and 1 tablespoon water. Whisk continuously until smooth. Whisk in powdered sugar. If too thick, add a little more water. Spread evenly on bottom of pie shell. Refrigerate.
To make peanut butter filling, combine butter and brown sugar in a medium saucepan. Cook over medium heat, stirring frequently, until butter is completely melted. Place in refrigerator for 10 minutes.
Transfer brown sugar mixture to a large bowl and beat it together with the peanut butter using an electric mixer. Add whipped topping and beat on low speed just until mixed in. Pour over chocolate layer and return pie to refrigerator.
Make topping. In a small saucepan over low heat, melt chocolate chips with butter, milk, and corn syrup. Stir continuously until smooth. Spread evenly over filling. Refrigerate until ready to serve.
Garnish with whipped cream and chopped peanuts.


Nutritional info is provided as an estimate only and will vary based on brands of products used. Not to be used for specific dietary needs.


Calories: 763kcal | Carbohydrates: 63g | Protein: 10g | Fat: 54g | Saturated Fat: 28g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 388mg | Potassium: 388mg | Fiber: 4g | Sugar: 48g | Vitamin A: 714IU | Calcium: 84mg | Iron: 3mg

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Recipe adapted from Taste of Home

Originally posted September 30, 2016.

Disclosure: This post contains affiliate links.

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