I fell in love with chocolate peanut butter pie after eating it at a restaurant that was located at the edge of Piedmont Park in Atlanta that I can’t remember the name of the restaurant (something on the park – etc) but I definitely remember the chocolate peanut butter pie. When I made the pie in Atlanta, I recreated what I ate and it really turned out great! Now, you can find peanut butter pie recipes all over the internet – some look good, some look “interesting” if you know what I mean! Anywho, I played with a couple of different recipes, added some things of my own and this is my version of chocolate peanut butter pie. Trust me when I say, it’s soul good!!! It’s very rich, a little slice goes a long way, so cut it like cheese cake. Truth is, I made this pie in a cheese cake (spring form) pan and served it at my church as peanut butter cheese cake! It was a hit!
- The filling:
- 1 c creamy peanut butter
- 1 1/4 c powdered sugar
- 8oz pkg of cream cheese
- 8oz container of cool whip
- The crust:
- 1/2 stick of melted unsalted butter
- About 30 Oreo cookies – ground into crumbs using a food processor
- 1/2 c chocolate ice cream topping – divided
- 4oz of cool whip for topping/garnish
- 1/4 c crushed honey roasted peanuts for garnish
- Combine cookie crumbs and melted butter. Mix well to make sure all cookie crumbs are coated with melted butter. Press buttered crumbs into a 9 inch pie pan, taking care to press them up the sides of the pan to create a full cookie crust. Bake crust at 350 F for 7-8 minutes. Remove from oven and set aside to cool.
- Whip peanut butter and cream cheese together using the medium high setting on your mixer. Add sugar and stir by hand to incorporate sugar into peanut butter cream cheese mixture. Add 8oz cool whip to mixture and mix on medium high setting until the filling is totally mixed together.
- Drizzle 1/4 c of chocolate syrup onto cooled crust in bottom of pie pan. Scoop peanut butter filling into into pie shell and spread evenly info shell. Add 4-6 oz of cool whip to garnish top of pie, peaking and swirling. Drizzle 1/4 c. chocolate sauce across the top and sprinkle with crushed nuts. Refrigerate at least 4 hours. Sprinkle the top with cocoa, cut, serve and enjoy!