Name: Chocolate Peanut Butter Pie
Prep time: 20 min
Total time: 4 h 20 min
Yield: 10
Ingredients: 1 deep-dish frozen pie shell, (or make your own); 3/4 C powdered sugar; 6 tbsp smooth peanut butter; 1 small box of instant chocolate pudding pie mix; 1 3/4 C Milk; 1 tub, (8 oz.) extra-creamy Cool Whip

I previously posted a wonderful Fudgy Peanut Butter Pie that is like a thick peanut-buttery mousse pie with chocolate drizzles (mmmm). I love that pie, but I do believe this Chocolate Peanut Butter Pie is my favorite between the two. Depends on what you’re in the mood for!

This peanut butter pie has Butterfinger-like crumbles on the bottom of the chocolate pudding pie and also sprinkled on top. It’s hard to tell from this photo, but after the top sets up it turns a buttery caramel color and tastes just like the candy bar.

I’m generous with the crumble because I really like it, especially on the bottom part.

It was really tough to get a good picture of the pie – mainly because we kept taking fork-fulls during the photo session. The pie kept getting smaller and smaller and finally I just snapped the shot below real quick before it disappeared.

We love that smooth chocolate middle along with those sweet peanut-buttery crumbles! The combination is perfect.

This is fairly easy to throw together. Just be sure you give it enough time to set up in the refrigerator so it won’t be even more messy than this pic! Messy, but oh so good.

Your family would be ever so pleased if you would make this Chocolate Peanut Butter Pie. So would you!

Chocolate Peanut Butter Pie

Yield: 10

Prep Time: 20 minutes

Inactive Time: 4 hours

Total Time: 4 hours 20 minutes

One of my favorite peanut butter pies. I could eat that crumble alone for a snack!

Ingredients

1 deep-dish frozen pie shell, (or make your own)
3/4 C powdered sugar
6 tbsp smooth peanut butter
1 small box of instant chocolate pudding pie mix
1 3/4 C Milk
1 tub, (8 oz.) extra-creamy Cool Whip

Instructions

Preheat oven according to pie crust instructions.
Prick the bottom of the pie shell with a fork and bake it for 10-12 minutes or until golden brown as indicated on the pie package. Cool for 10-15 minutes.
Sift the powdered sugar into a small bowl and add the peanut butter - stir with a fork until crumbly.
In another small bowl, mix the pudding pie mix with the milk. Refrigerate for 5 minutes.
Sprinkle one-half of the peanut butter mixture evenly over the baked pie shell. Pour the pudding on top and then spread with the Cool Whip. Sprinkle the top with the rest of the peanut butter mixture.
Refrigerate for 2 to 4 hours until fairly set. Keep leftovers refrigerated.

Notes

Use a bit less milk if you want a firmer, less creamy pie.

Be generous with the bottom crumbles. The more the better after the pie sets up!

Nutrition Information:

Yield: 10 Serving Size: 1 grams
Amount Per Serving: Calories: 206Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 4mgSodium: 159mgCarbohydrates: 28gFiber: 1gSugar: 13gProtein: 5g

Nutrition Values are Approximate

Over the years, I’ve experimented with many, many peanut butter pies since it’s one of Bret’s favorite desserts.

Two very different ones took top honors. One being this easy Fudgy Peanut Butter Pie recipe with a creamy cream cheese peanut butter filling and fudgy bottom layer. The second is a simple Chocolate Peanut Butter Pie layered with a wonderful peanut butter crumble. Both are great in their own way!

I made this one to take to the Super Bowl game watching party at my sister-in-law’s and it was well-received with thumbs up all around. Bret said I could increase the fudge layer, but I thought the proportions were spot on.

I didn’t get a very good photo of it because we had pretty well massacred it by noon the next day, but you can see the different layers:

After the wonderful appetizers, ribs and soup at the get together, it was tough to stuff a piece of this one in, but somehow I managed it. Now I remember why I don’t make it very often – it’s hard to put the fork down!

Oh, and I’ll post the second peanut butter pie later this year after we recover from this one…..

Fudgy Peanut Butter Pie

Yield: 10-12

Prep Time: 15 minutes

Inactive Time: 4 hours

Total Time: 4 hours 15 minutes

Creamy with just enough peanut butter and a nice fudge layer on bottom!

Ingredients

1 cooked pie shell, cooled
8 oz. cream cheese, softened
1 C. smooth peanut butter
1 C. powdered sugar
8 oz. cool whip
3/4 C. hot fudge sauce
3 tbsp. semisweet chocolate chips, melted

Instructions

In a medium bowl, mix the cream cheese, peanut butter and powdered sugar together until smooth. Add the cool whip and mix until well-blended.
Spoon the hot fudge sauce into the bottom of the cooled pie shell. Pour the peanut butter mixture carefully onto top the chocolate and smooth out the top with a spoon.
Melt the chocolate chips and drizzle over the top of the pie. Refrigerate at least 4 hours before serving.

Notes

Tips and Stuff:

You could lighten this up with Neufchatel cream cheese and Cool Whip lite and it would still taste very good.

I use the thick hot fudge sauce (Smucker's), not the thin syrupy kind.

Sprinkle chopped peanuts on top for a little extra "pretty."

Nutrition Information:

Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 408Total Fat: 26gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 19mgSodium: 253mgCarbohydrates: 40gFiber: 2gSugar: 26gProtein: 8g

Nutrition Values are Approximate