Chocolate Peanut Butter Cream Pie

Hellllooooo fellow foodies! I’m excited to share day 3 (out of 12) of my Christmas goodies with you. Today’s post is a recipe for a pie and not just any pie, but a Chocolate Peanut Butter Cream Pie. Oh drool! Does anyone else just get happy when reading that? I adore chocolate and peanut butter together and I love pies so this is a winning combination for me.

It takes a little work but it is so worth it! My whole family loves this one and it looks so festive with the stars on top. I could see this one at a party; you could even make mini versions with a little tweaking.

Have a great evening!



Peanut Butter Pie Crust: (or you can use regular store-bought crust)

1/2 cup creamy peanut butter

1 tablespoon butter

1/3 cup light brown sugar

1 1/4 cup all purpose flour

4-6 tablespoons water


1/3 cup creamy or crunchy peanut butter

1 1/4 cups sugar

1/2 cup unsweetened cocoa

1/4 cup cornstarch

1/2 teaspoon salt

3 cups milk

3 tablespoons butter

2 teaspoons vanilla extract


1. Preheat oven to 350 degrees Fahrenheit.

2. In a food processor, add ingredients for pie crust except water.

3. Slowly, add water, 1 tablespoon at a time while processing, until dough pulls away from the sides.

4. Roll out dough into a floured surface. Place dough in a 9 inch pie plate. Use a fork to poke holes in the bottom of the dough. Cut away excess. Use excess to crest holiday shapes using cookie cutters. Bake shapes on a cookie sheet lined with parchment paper for about 10 minutes or until slightly browned.

5. Bake on the middle rack of the oven for 15-20 minutes or until edges slightly brown.

6. Melt 1/3 cup creamy or crunchy peanut butter in a microwave safe bowl for approximately 40 seconds on high. Spread peanut butter on bottom of crust with a spatula. Set aside.

7. In a medium saucepan, heat sugar, cocoa, cornstarch, and salt over medium heat on the stovetop. Slowly, add milk, one cup at a time.

8. Stir continuously. Boil for 1 minute and then remove from heat.

9. Stir in butter and vanilla. Stir until butter has melted. Pour slowly into pie shell carefully so that the peanut butter isn’t displaced.

10. Cover pie with plastic wrap directly on the chocolate surface. This will prevent the pie from forming a “skin”. Bring to room temperature and then refrigerate for 6-8 hours. I put mine in the freezer for 2 hours to make cutting easy. Remove plastic wrap.

9 thoughts on “Chocolate Peanut Butter Cream Pie

  1. Oooooh my gosh. When I saw your post title pop up on my phone, I literally said aloud Oh My Gosh. This pie looks so fantastic Jennifer. A winning combo indeed! Looking forward to tomorrow’s delish post. 😎🤗

    Liked by 2 people

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