Peanut Butter Pie

Peanut Butter Pie
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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.

Slice of Peanut Butter Pie
Slice of Peanut Butter Pie

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.

PB Pie Shell
PB Pie Shell

Peanut Butter Pie First Chocolate Layer

Combine all the ingredients into a small saucepot 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 for either pour the excess into the other pie shell and tilt to spread the chocolate out.

PB Pie First Choc Layer
PB Pie First Choc Layer

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 Saucepot 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 CoolWhip.

Fill the Pie Shells and prepare the chocolate layer.

PB Pie Filling
PB Pie Filling

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 saucepot 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.

PB Pie Top Chocolate Layer
PB Pie Top 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.

Peanut Butter MIdnight Bars
Peanut Butter Midnight Bars
Peanut butter Pie
Peanut butter Pie

Peanut Butter Pie

Pie Crust coated in Chocolate filled with a Peanut Butter Whip and topped with another coating of Chocolate
Prep Time30 minutes
Cook Time30 minutes
Course: Dessert, Sweets
Cuisine: American, Canadian
Keyword: Peanut Butter Pie, Peanut Butter Pie with Cool Whip, Peanutbutter Pie, Pie, Whipped Peanut Butter Pie
Servings: 2 Pies
Author: JAH


  • Baking Sheet
  • Saucepan


  • 2 Pie Crust Baked

Bottom Chocolate Layer

  • 1/2 C Semi Sweet Chocolate Chips
  • 1 Tbl Butter
  • 2 Tbl Water
  • 1/4 C Icing Sugar


  • 1 C Butter
  • 1 C Brown Sugar
  • 1 C Peanut Butter
  • 1 L Cool Whip
  • Vanilla optional

Top Chocolate Layer

  • 1/2 C Semi Sweet Chocolate Chips
  • 1 Tbl Butter
  • 2 tsp Milk
  • 1/2 tsp Corn Syrup


  • Place pie shells on a baking tray. Prick thawed pie shell with a fork all over the bottom and Bake Pie Shells at 350 F on the middle rack until lightly done. About 8-10 minutes. Keep an eye on it to pierce again if it starts to bubble.

Bottom Chocolate Layer

  • In a saucepan over medium-low heat, combine all the ingredients adding in the Chocolate Chips last. Whisk until smooth. Add additional water if needed for spreading consistency. You want the Chocolate to easily flow from side to side in the pan.
  • Place half of the Chocolate in the pie shell and spread to coat the entire pie and up the sides. Repeat for the other Pie Shell.


  • In Saucepot combine Butter & Brown Sugar. Cook over Medium Heat stirring frequently until the mixture is smooth and boiling. Keep it here for about 8 minutes or until thickened a bit and coats the back of a spoon.
    Remove from heat and let sit for 10 minutes.
  • Add Peanut Butter and aggressively Mix with a whisk really well until smooth and uniformed. Optionally add in Vanilla. About 1/2 tsp – 1 tsp. Set this aside until it cools further. About 15 minutes.
  • Fold in Cool Whip until well incorporated and smooth. Fill Pie Shells and Freeze.

Top Chocolate Layer

  • Combine all ingredients in a small Pan and heat over low heat, stirring frequently until smooth. Add additional milk if necessary.
  • Spoon half the mixture over one Pie and spread carefully and easily to cover the top. Repeat for second pie shell. Heat the Chocolate again if needed for spreading consistency. Place in freezer.


Ensure that the Chocolate both for the bottom and top is at spreading consistency adding more liquid if needed or else you will have a hard time spreading.
The Goal for the Butter and Brown Sugar is a Caramel Sauce that you will add Peanut Butter to once it has cooled down some. Then when it is completely cooled Fold in the Whip Cream and Freeze them.
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