Creamy Lemon Basil and Asparagus Ricotta Pasta.
Sweet, buttery, salty, and oh so creamy, this Vintage Chocolate Peanut Butter Pie is not your average pie! The crust is a mix of salty pretzels, sweet brown sugar, and a bit of butter. The cream filling is made with plenty of chocolate, cream cheese, peanut butter, heavy cream, vanilla, and a touch of sugar. The crust is topped with a layer of chocolate fudge, then the peanut filling is spooned over the chocolate. Just before serving the pie is topped with mountains of whipped cream and a heavy dusting of cocoa powder. Trust me, this peanut butter pie is extra special. Every bite is sweet, salty, creamy, and heavy on both the chocolate and the peanut butter. The perfect pie for any time of year.
Special Tuesday pie for you guys! But don’t worry, this is an EASY pie. And yes, I know I missed pie day last week (March 14th), but hey, better late than never. And trust me, you’re going to want this pie no matter what day it is.
It’s classic, almost “retro”, and 100% feels like a pie my grandma would have made. Though without a doubt, hers would have some cool whip…mine does not. But promise it’s still as easy as can be. It’s such a great pie for Easter in less than two short weeks!
I’m going to jump right into things today because well, it’s peanut butter chocolate pie! We need the recipe, not my rambling…though I’ve got a little of that too.
What I love about this pie is that it’s easy, no fuss, and anyone can make it.
The crust, it’s made with pretzels, brown sugar, and butter. Sooo, it’s salty, sweet, and buttery. It requires no rolling out or chilling of the dough. Just mix, press the dough into a pie plate, and bake it. The crust gets toasted until golden and lightly browned, giving it a bit of a nutty browned butter flavor. Meaning it is perfectly delicious.
If you have a food processor, this makes very quick work of mixing the crust. If not, no worries at all, just crush the pretzels in a bag (you can even just step on the bag). Then just mix the crust together in a mixing bowl. Do whatever option works best for you.
While the crust is baking, I like to make the chocolate fudge, which isn’t traditional in a peanut butter pie, but since my crust doesn’t use any chocolate cookies, you knew I’d have to include some chocolate somewhere. A little fudge seemed like a good idea. It’s just chocolate, coconut oil, and cream melted together. I spread the chocolate over the pretzel crust, then let it set up before adding the peanut butter filling.
I used cream cheese to keep things thick and creamy, but I wanted this peanut butter pie to be a little looser than most. To do this, I added heavy cream to create more of a whipped peanut mousse texture. So there’s thick cream on the edges, but while the pie sits on your plate, the center of the cream slowly softens into a bit more of a peanut mousse.
And it is so DELICIOUS. You get the best of both worlds. Thick and creamy edges, then a light and creamy center…with a fudgy layer of chocolate underneath!
Most peanut butter pies are topped with a chocolate drizzle, but I wanted to do something a little creamier. So, I made a simple vanilla whipped cream and dusted the top as you would a classic tiramisu…with lots of cocoa powder and chocolate shavings.
Again, not classic, but delicious.
Every bite of this pie is filled with sweet peanutty and chocolate flavors with just the right amount of saltiness throughout. And the whipped cream on top is that final extra special touch that really elevates this peanut butter pie above others. Trust me, I know this is a little different, but it’s different in a very delicious way. And it still feels like the pie grandma would make…just maybe a tiny bit better.
Looking for a sweet treat for spring or Easter? This is your pie. Honestly though…it’s really good any time of year!
Looking for other Easter dessert recipes? Here are a few to try:
Soft and Crinkly Brown Sugar Peanut Butter Cookies
Coconut Pecan Caramel Butter Cake
Lastly, if you make this Vintage Chocolate Peanut Butter Pie be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Hi! This recipe sounds amazing and I plan on making it for Easter. Does it work well with milk chocolate chips instead of dark chocolate or semi-sweet? Thanks!
Totally, whatever you like! I hope you love this recipe, please let me know if you give it a try! xT