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Chocolate Peanut Butter Cream Pie
Chocolate Peanut Butter Cream Pie

Chocolate Peanut Butter Cream Pie

4 Hr(s) 20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 pkg (9 ounce) chocolate wafer cookies, (crushed) about 2 cups
2/3 cup Breakstone Unsalted Butter, softened
Chocolate filling
1 1/3 cups Baker’s Semi-Sweet Chocolate Chips
3/4 cup Jet-Puffed Mini Marshmallows
1/2 cup sweetened condensed milk
1/4 teaspoon vanilla
1 cup heavy cream
Peanut butter filling
1/2 cup sweetened condensed milk
1/2 cup crunchy or smooth peanut butter
1 cup heavy cream
1/4 cup sugar
Chocolate curls
Peanut butter cups
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Let's Make It
For the crust: In a food processor, blend chocolate wafers and butter. Press into a 9 inch glass pie plate. Refrigerate at least 45 minutes.
For the chocolate filling: In a medium saucepan over low heat, stir in chocolate chips, marshmallows, and milk until smooth. Transfer into a bowl, Stir in vanilla and let cool. Beat in heavy cream with a electric mixer until blended. Chill for one hour.
Make the peanut butter filling. In a medium saucepan over low heat melt the milk and peanut butter, mixing well. Let cool. Whip the cream and sugar with electric mixer until almost stiff. Chill 1/2 of the whipped cream. Fold into the peanut butter mixture, then spread evenly onto crust. Chill until set.
Beat chocolate filling with electric mixer on high speed until almost stiff. Spread over the peanut butter filling. Wrap and chill 3 hours or overnight.
Serve with remaining whipped cream. Garnish with chocolate curls and peanut butter cups.
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