Peanut Butter Pie! If you have never tried this before, it is a must! This is an unbelievable dessert. I have made it a few times for people and everyone loves it. The first reaction is Peanut Butter Pie, said with an unsure voice. Then the feedback is that was really good! I have even been offered money to make these Pies. Yes! They are that good.

So what is it? It’s a Pie Crust that has been baked lightly, then coated with a Chocolate layer. The filling is a Caramel Peanut Butter Whip. Which is topped with another layer of Chocolate. You get two Pies with this recipe. One for you and one to pass out.

It takes a little bit of effort but is absolutely fantastic. For the bottom layer of chocolate, I make sure that it is runny enough so that I can tilt the pie crust around to spread the chocolate evenly all the way around and up the sides. I do the same with the top layer, but it’s a bit trickier cause it hits the cold filling so you have to work fast.

Keep this cold in the fridge or freeze it and take it out for a few minutes before eating.

Peanut Butter Pie Shells

Place the Pie Shells on a baking sheet and defrost the Pie shells. Pierce all over with a fork to prevent bubbling up when the pie shells are cooking. Place the baking sheet with the pie shells into a preheated oven at 350 F on the middle rack and cook for about 8–10 minutes. Keep an eye on it in case you have to pierce again with a fork to keep the pie shells from bubbling up.

Remove from the oven and let cool. Then place them into the freezer while you prepare the chocolate layer.

Peanut Butter Pie First Chocolate Layer

Combine all the ingredients into a small sauce pot, adding the chocolate chips last. Heat over low heat until most of the chocolate chips have melted. Then whisk slowly at first and more aggressively when it starts to come together. When it is runny enough to pour into the Pie Shells. Pour half of the mixture out into the pie shell and tip it around to spread the chocolate layer all around the bottom and up the sides of the pie shell. Careful not to let the pie shells slide out of the tin foil they are in.

Repeat for the second pie shell. You may have to reheat the chocolate again until it is in a spreadable consistency.

If you find you have more chocolate either pour the excess into the other pie shell and tilt to spread the chocolate out.

Peanut Butter Pie Filling

This is the Gold and when combined with the chocolate layers and pie shell really makes this dessert something else.

The consistency of the caramel is affected by using real butter vs margarine, or using white sugar with a bit of molasses or brown sugar. In all cases, you are looking to bring the mixture to a boil over medium heat and hold it there until it is like a caramel sauce, but not quite as thick. This takes about 8 minutes give or take depending on the ingredients you are using. Then set it aside for 10 minutes.

Start by heating up Butter & Brown Sugar in a Medium Sauce pot over medium heat. Once the mixture takes on a caramel texture and easily coats the back of a spoon. Set it aside until it cools down a bit. About 10 minutes. Then add the Peanut Butter and mix really well until well incorporated and smooth.

Adding the peanut butter will also assist in cooling the mixture down. But you will still need to cool it down for about 15 minutes or longer. Once the mixture is just warm to the touch, the whipped cream can be added and folded in until well mixed in. If the mixture is too hot, it will melt the Cool Whip.

Fill the Pie Shells and prepare the chocolate layer.

Additional Optional Ingredients

A bit of Vanilla and/or a pinch of Salt can be added along with the Peanut Butter. Sometimes I add a bit of graham crumbs for that Reeses Pieces Feel. Entirely up to you.

Peanut Butter Pie Top Chocolate Layer

Combine all the ingredients for the chocolate layer in a small sauce pot over medium-low heat. Add more milk if needed to get it to be easily spreadable.

Spoon half the amount of Chocolate over the pie and spread it out evenly and easily. Careful not to mix the filling too much with the Chocolate.

Repeat for the other pie. You may have to slightly reheat the chocolate layer to get it back to a spreadable consistency.

The Corn syrup for the last chocolate layer can be exchanged with Honey. It gives the Chocolate a different texture than the bottom chocolate layer.

You can also make these into small pie crust cups for individual portion-sized Pies. Use a Pie Crust fitted to a casserole dish and up the sides to make a Bar Style Treat, or Check out my Peanut Butter Midnight Bar Recipe. Which makes use of the Peanut Butter Caramel Pie Filling.