Chocolate Swirled Peanut Butter Pie

🕒 Prep: 30 min
🔥 Cook:
🍽 Serves: 8
★★★★★
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If you're a fan of the classic peanut butter and chocolate combo, this Chocolate Swirled Peanut Butter Pie is about to become your new favorite dessert. It's creamy, rich, and ridiculously easy to make. Perfect for any occasion or just because you deserve a treat!

Ingredients for Chocolate Swirled Peanut Butter Pie

Peanut butter: The star of the show, giving the pie its rich, nutty flavor. Creamy peanut butter is best for a smooth consistency.

Powdered sugar: Sweetens the filling without adding graininess. It dissolves perfectly into the creamy mixture.

Cream cheese: Adds a tangy creaminess that balances the sweetness and helps set the pie.

Heavy cream: Whipped to add lightness and volume to the filling, making it melt-in-your-mouth good.

Chocolate chips: Melted and swirled into the top for a rich chocolatey finish.

Granulated sugar: Sweetens the whipped cream to perfection.

Graham cracker crust: Pre-made for convenience, it provides a crunchy, buttery base.

Vanilla extract: Enhances the flavors with a hint of aromatic sweetness.

Salt: Just a pinch to bring out all the flavors.

Tips & Tricks

  • Make sure the cream cheese is fully softened to avoid lumps in your filling.
  • Don't over-mix the whipped cream into the peanut butter mixture to maintain a light texture.
  • If you don't have a microwave, melt the chocolate chips in a double boiler.

Serving Suggestions

This pie is delightful on its own, but if you're looking to dress it up, consider a dollop of freshly whipped cream on top. Fresh slices of banana or a sprinkle of chopped peanuts can add a fun touch and extra texture.

Frequently Asked Questions

Can I use crunchy peanut butter?
Yes, but the texture will be less smooth. Crunchy peanut butter can add a nice texture if that's what you're after!
How long will the pie keep in the fridge?
It should be good for up to 3 days if kept covered. The crust might start to soften after that.
Can I freeze this pie?
Yes, wrap it tightly with plastic wrap and foil before freezing. It should last up to a month. Thaw in the fridge before serving.

Chocolate Swirled Peanut Butter Pie Recipe Walkthrough

Start by grabbing a large mixing bowl. Combine the creamy peanut butter, powdered sugar, and softened cream cheese. You want everything smooth and well-blended, so use a hand mixer if you have one. Set this mixture aside for a bit.

In another bowl, pour in the heavy cream. Add the granulated sugar and a teaspoon of vanilla extract. Use your mixer again to whip these until you see soft peaks forming. This means it's fluffy but still holds its shape.

Now, take your whipped cream and gently fold it into the peanut butter mixture. This is where you want to be gentle; you don't want to lose all that nice air you just whipped in.

Next, melt your chocolate chips. Use a microwave-safe bowl and heat them in 20-second bursts, stirring each time until they're smooth.

Pour the peanut butter filling into your graham cracker crust. Smooth it out with a spatula, then drizzle the melted chocolate over the top. Use a toothpick to swirl the chocolate for a pretty pattern.

Finally, pop the pie into the fridge. Let it chill for at least 4 hours or until it's fully set. Then, it's ready to serve!

Why You'll Love This Recipe

  • Easy to make with minimal ingredients.
  • No baking required — ideal for hot days.
  • Rich, creamy texture with a delightful chocolate swirl.
  • Perfect balance of sweet and salty flavors.
  • Can be made ahead of time to simplify entertaining.

Ingredients

1 cup creamy peanut butter
1 cup powdered sugar
8 oz cream cheese, softened
1 cup heavy cream
1/2 cup chocolate chips
1/4 cup granulated sugar
1 pre-made graham cracker crust
1 tsp vanilla extract
Pinch of salt

Step-by-step Instructions

1. In a large mixing bowl, combine the creamy peanut butter, powdered sugar, and softened cream cheese until smooth.
2. In a separate bowl, whip the heavy cream with granulated sugar and vanilla extract until soft peaks form.
3. Gently fold the whipped cream into the peanut butter mixture until fully combined.
4. Melt the chocolate chips in a microwave-safe bowl, stirring every 20 seconds until smooth.
5. Pour the peanut butter filling into the graham cracker crust, smoothing the top with a spatula.
6. Drizzle the melted chocolate over the top of the pie and use a toothpick to create swirls.
7. Refrigerate the pie for at least 4 hours or until set before serving.

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