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Peanut Butter Chocolate Pie

Prep Time:20 Minutes
Cook Time:20 Minutes

Nutritional Information

This is a very easy yet rich dessert recipe that is great for any event!


  • For the Crust:
  • Nonstick vegetable oil spray
  • 2 cup graham cracker crumbs
  • 6 ounces unsalted butter, melted
  • 8 tablespoons sugar
  • 2 teaspoon kosher salt or to taste
  • For the Chocolate Layer:
  • 8 ounces bittersweet or semisweet chocolate chips
  • 2/3 cup chilled whipping cream
  • 2 tablespoons light corn syrup
  • 2 teaspoons vanilla extract
  • For the Peanut Butter Layer:
  • 1 1/2 cups chilled whipping cream, whipped
  • 1/4 cup chilled whipping cream, for the chips
  • 6 ounces white chocolate chips
  • 6 tablespoons creamy peanut butter


  • 1. Preheat the Egg to 350°F using indirect heat. Spray 9-inch-diameter grill safe pie dish with nonstick spray. Blend graham crackers, melted butter, salt and the sugar in processor until moist clumps form. Press crumb mixture over bottom and up sides of prepared pie dish. Bake crust until lightly browned, about 15 minutes.
  • 2. Meanwhile, combine chocolate chips, the first amount of cream, corn syrup, and the vanilla in microwave-safe bowl. Microwave on medium heat until chocolate softens, about 3 minutes. Whisk until melted and smooth. Spread chocolate mixture over bottom of crust. Freeze 10 minutes.
  • 3. Microwave white chocolate chips and the cream for the chips in large microwave-safe bowl on medium heat at 15-second intervals just until chips soften, stirring often. Whisk in peanut butter. Cool to barely lukewarm. Beat remaining cream and remaining sugar in medium bowl until very thick but not yet holding peaks; fold into peanut butter mixture in 3 additions. Spoon mousse over chocolate layer. Chill at least 1 hour and up to 1 day.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828