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Recipe for Over-the-Top Chocolate Peanut Butter Pie | Almanac.com

Over-the-Top Chocolate Peanut Butter Pie

Photo Credit
Sam Jones/Quinn Brein
Yield
8 Servings
Category
Pies and Pastries
Course
Desserts
Preparation Method
No Cook
Sources
User Submitted

Over-the-Top Chocolate Peanut Butter Pie
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This Chocolate Peanut Butter Pie recipe is “the most delicious pie of all time,” according to our recipe tester. We think this dessert is aptly named!

Ingredients
Pie Crust:
1 sleeve of chocolate graham crackers (crushed)
1/2 cup butter or margarine, melted
Filling:
1-1/2 cups creamy peanut butter
1-1/2 cups powdered sugar
1/2 cup butter or margarine, softened
1/2 cup milk
1 teaspoon vanilla
1 bottle chocolate/peanut butter ice cream hard shell
4 large or 8 small peanut butter cups, cut into pieces
Instructions

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 peanut butter cups over the shell and place in freezer for an additional hour or overnight in the refrigerator. Store leftovers (if any) in the refrigerator.

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Comments

laura ballard (not verified)

6 months 3 weeks ago

I am unfamiliar with the term "sleeve" as used in how much to use. Can someone clarify this for me?

Hi, Laura. Thanks for your question. When you buy a box of graham crackers there are usually 2 to 3  “sleeves” of crackers in the box, in other words, they are individually packed in certain amounts. 

Larry (not verified)

11 months 1 week ago

I made this pie today and I must say I found the filling a bit salty and distracting. Should I have used unsalted butter? Or could the butter be cut by half?

Tamra Wilson (not verified)

5 months 3 weeks ago

Unless otherwise specified, baking should always be done with unsalted butter. The same goes for cooking in general, otherwise your results may be too salty. I’m sure there are plenty of home cooks who don’t pay attention to that, but it can make a difference

Sandy (not verified)

1 year 2 months ago

what is the volume of crumbs once crushed?
Can I use a chocolate and PB ganache instead?