Over the Top Chocolate-Peanut Butter Pie

I came up with this recipe for a co-worker because she loves everything with chocolate/peanut butter.


Pie Crust:
1 package of chocolate graham crackers (crushed)
1/2 cup margarine (melted in microwave)
1 1/2 cups creamy peanut butter
1 1/2 cups powdered sugar
1/2 cup margarine
1/2 cup milk
1 teaspoon vanilla
1 bottle chocolate/peanut butter ice cream hard shell
4 Reece's peanut butter cups (cut in 1/4 pieces)


Crush graham crackers in a food processor or Ziploc baggie with a rolling pin; combine with melted margarine in a pie dish and form around edges with spoon or fingers. Place it in freezer while you mix the filling.

Mix the filling mixture ingredients in a large bowl and whip with a hand mixer until creamy. Scoop half of the filling into pie shell, pour half the bottle of hard shell on top and place back in freezer for 30 minutes to harden. Scoop the rest of the filling mixture onto the half-filled pie and pour the rest of the hard shell over the top, and place the cut up Reece’s pieces over the shell and place in freezer for an additional hour or overnight in the refrigerator. Store leftovers (if any) in the refrigerator.

Cooking & Recipes


8 Servings

Preparation Method

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