Chocolate Peanut Butter Pie

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I love a world where I can work all day, grab a couple things at the store, make a pie, pick up my son, cook risotto and roast vegetables, have dinner, take son to buy ornaments, make turkey stock, and watch a movie all on a Monday.

Chocolate Peanut Butter Pie - This chocolate peanut butter pie is dense and rich and tastes just like a Reese's peanut butter cup.

Sure, I don’t quite love the work all day part, but being productive at home helps me feel better about that.

I had cookies left from the first batch of these (the ones with too much butter) and Robyn had suggested making pie crust with them. Well, OK! Naturally chocolate was my first thought but I wanted something a little more. Something peanut butter.

I hit upon The Pioneer Woman’s Chocolate Peanut Butter Pie, and used that for my inspiration. But I tweaked it – for one thing, there’s no way I’m putting non-dairy whipped topping in a pie. Sorry Ree, but real whipped cream all the way in this house. Also, since my crust was mainly plain shortbread, I added chocolate to the filling.

Chocolate Peanut Butter Pie - Chocolate

Valhrona cocoa powder bulk. Is there a better phrase than that? Right now at the grocery store there is a giant bin of fragrant, utterly enticing cocoa powder. Can I take a bath in that?

This pie is dense and rich and tastes just like a Reese’s peanut butter cup to me. And you can throw it together before starting your dinner prep in order to enjoy it after dinner. Win.

Chocolate Peanut Butter Pie - Chocolate Peanut Butter Pie is sweet, dense, and rich.
Chocolate Peanut Butter Pie

Chocolate Peanut Butter Pie

Who can resist chocolate and peanut butter?
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Course Dessert
Cuisine American
Servings 8 servings
Calories 604 kcal


For the crust

  • 1 1/2 cups crushed cookies of choice
  • 4 tablespoons butter, melted

For the filling

  • 1 cup peanut butter
  • 8 ounces neufchatel cheese, softened
  • 1 cup powdered sugar
  • 1/4 cup high quality cocoa powder, such as Valhrona
  • 1 cup fresh whipped cream



  • Stir cookie crumbs and butter together and press into a 9-inch pie pan. Bake at 350°F for 7 minutes or until set.
  • Let cool completely before filling or pop into the freezer while you move on to the next step.


  • Beat peanut butter with neufchâtel cheese until smooth, scraping down sides as needed. Beat in powdered sugar and cocoa powder. Gently mix in whipped cream until incorporated.
  • Pour filling into prepared crust and refrigerate at least 30 minutes or until ready to serve.


Adapted from The Pioneer Woman


Calories: 604 kcalCarbohydrates: 53 gProtein: 13 gFat: 41 gSaturated Fat: 15 gCholesterol: 42 mgSodium: 427 mgFiber: 3 gSugar: 31 g
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  1. Peanut butter PIE?! Good Lord. I’ve never heard of such a thing, but it looks amazing. Is it sticky in your mouth? I imagine it’d sort of coat your tongue a little in there. Though I’m not a huge chocolate fan, I love it combined with peanut butter, which makes me think I’d love this too.

    I’m on a bit of a pie kick at the moment, so maybe I’ll have to have a go at this!

    Jax x

  2. YUM. I’m originally from Pennsylvania where Peanut Butter Pie is a standard. I’ve had chocolate versions, but they always seemed to not have the perfect balance of chocolate and peanut butter.

    Coincidentally I have all of these ingredients in my house right now. I’m also having a Christmas party on Friday. I’m thinking this will be making an appearance if I can get my act together.

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