Peanut Butter Chocolate Pie

Recipe by Diana Adcock
READY IN: 30mins
SERVES: 8-10
YIELD: 1 pie




  • In a large bowl beat cream cheese until smooth.
  • Add peanut butter and 1 cup of the sugar.
  • Beat until well blended.
  • In a small bowl beat 1/2 cup of whipping cream until soft peaks form.
  • Gradually beat in remaining 1/4 cup sugar and vanilla.
  • Slowly fold cream mixture into peanut butter mixture.
  • Pour into cooled pie shell.
  • For the topping-in a double boiler over hot but not boiling water melt chocolate and cream together, whisking until smooth.
  • Cool to luke warm and then pour over pie.
  • You may need to rock the pie back and forth to get even coverage.
  • One inch in from the edge form a circle with the chopped nuts and then chill for at least 2 hours.
  • Once topping has set you can cover with plastic wrap.
  • You can freeze this pie for storage or for a frozen summer treat.