Chocolate Peanut Butter Pie
Prep time
Cook time
Total time
A rich chocolate and peanut butter pie made with a graham cracker crust.
Serves: 10-12
For the Graham Cracker Crust:
  • 1⅔ cups crushed graham crackers (about 10 whole graham crackers)
  • ¼ cup packed brown sugar
  • ¼ teaspoon ground cinnamon
  • ½ cup (1 stick) unsalted butter, melted
For the Pie:
  • 3 cups whole milk or cream
  • 4 egg yolks
  • 1¼ cup granulated sugar
  • ⅓ cup sifted cornstarch
  • ¼ teaspoon ground cinnamon
  • 2 teaspoons vanilla extract
  • 2 cups chopped chocolate
  • 1 cup peanut butter, warm enough to drizzle/pour
  • chopped peanuts, for garnish
  • crushed graham crackers, for garnish
For the Pie Crust:
  1. Preheat oven to 325 degrees F. In a medium bowl, combine the graham crackers, brown sugar and cinnamon. Add in the melted butter and use a fork to combine until the mixture is wet. Press into a 9-inch pie dish, using a firm hand to get it all to stay and stick together. Bake for 12 minutes or so, until golden and firm. Set aside until ready to use.
For the Chocolate Peanut Butter Pie:
  1. In a medium sized pot, whisk together the milk and the egg yolks over medium heat. Add in the sugar, sifted cornstarch and cinnamon. Bring the heat up to medium high and whisk until boiling. Remove the mixture from the heat and add in the vanilla and chocolate. Stir until the chocolate has melted, then pour the mixture into your pie crust (you may have a little extra, which makes a great pudding or ice cream topping).
  2. Melt your peanut butter in the microwave for 30 seconds or so, being careful not to burn it. Drizzle the peanut butter over the pie in lines, then use a chopstick or knife to drag through the pie to create a swirl or zig-zag design. Sprinkle with crushed peanuts and crushed graham crackers. Chill in the refrigerator for at least 6 hours, until firm enough to slice. Serve with more crushed peanuts, crushed graham cracker, and maybe a dollop of whipped cream or vanilla ice cream.
Recipe by The Crepes of Wrath at