Chocolate Peanut Butter Pie

When I was 18 and had graduated high school my Mom took me to a fancy restaurant for lunch. It was the type of place where people talked in hushed voices, there wasn’t a kid in sight and the waiters/waitresses wore snappy black and white tuxedo uniforms. It was a progressive restaurant at the time and had food on the menu I had never heard of. To be honest, I can’t really remember much about the meal except one thing, the dessert. It was Chocolate Peanut Butter Pie and it was the most heavenly thing I had ever eaten. I have made many of those pies from various recipes but haven’t found one that even came close to that restaurant, until now.

In an earlier post I told you all about David Venable’s Fried Chicken and how awesome it was. When QVC asked me to also make his peanut butter pie I was excited but also a little skeptical. For years I have been chasing that elusive pie and wanting to savor the taste I remember so long ago. I haven’t been shy about the fact that we are QVC fans or David Venable fans. I have watched him cook on QVC and have even tried other dishes from his cookbook and honestly, it is my favorite cookbook ever. It is like going home when you eat the dishes from it.

We buy a lot of kitchen and tech gadgets from QVC. So when I saw this amazing Kitchen Aid Hand Held Mixer, I had to have it. We are a Kitchen Aid family and my Mom has one of the big mixers but I really hate using it when I am just making something simple. So the hand held version was perfect for me. I love how it has 9 speeds and attachments like the hand blender and whisk. When the matching bowls came on a few months after that, I snapped those up too. They match the mixer and make me feel like I am cooking in style, lol. I love it because I can just whip it out and mix up whatever it is I am making. Don’t let it’s size fool you, it is one powerful little machine. I can stiffen egg whites in about 3 minutes on number 9. If I was using the big mixer it would take me 3 minutes to set it up.


Just look how wonderful it whipped up my peanut butter filling and that is crunchy peanut butter!


This pie is creamy and very rich. It has the most amazing taste and if you love chocolate and peanut butter, this is your pie. I used premiumĀ chocolate chips from Ghirardelli and instead of a graham cracker crust I used an Oreo cookie one. One bite of this and you will want to eat the whole thing!


Chocolate Peanut Butter Pie
Author: <span class=”gmw_”>Bobbie <span class=”gm_ gm_ee1b1284-acdf-deab-65de-2f627a3f2d03 gm-spell”>Seacrist</span></span>
  • 1 9 inch prepared graham cracker crust ( I used an <span class=”gm_ gm_6e862041-649e-a903-6959-4178d029f02f gm-spell”>oreo</span> crust for extra chocolate)
  • Filling
  • 1 cup (6 <span class=”gm_ gm_133ff8f6-fe70-b678-2091-9d2239985045 gm-spell”>ozs</span>) of semisweet chips ( I used Ghirardelli and wow!)
  • 3/4 cup heavy cream
  • 1 8oz. package of cream cheese softened ( do not use non-fat cream cheese)
  • 1 cup chunky peanut butter
  • 1/2 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • Topping
  • 1 cup heavy cream
  • 2 tablespoons confectioners sugar ( also called icing sugar)
  • grated or shaved semisweet chocolate ( I bakers semisweet baking chocolate)
  • Unsalted peanuts, crushed.
  1. If you are using a graham cracker crust then preheat oven to 375 degrees and bake the crust for 7 to 8 minutes. Cool completely on a wire rack. If you are using the Oreo crust like I did, then skip this step.
To Make Filling
  1. Combine the chocolate chips and cream in a microwave-safe bow. Microwave on high in 20 second intervals until the chocolate is completely melted. Stir thoroughly with a rubber spatula and let cool completely.
  2. Place the cream cheese, peanut butter, granulated sugar, and vanilla in the bowl of an electric mixer. beat on medium-low speed for 2 to 3 minutes, until ingredients are fully incorporated.
  3. Pour the chocolate mixture into the peanut butter mixture and mix on low until just combined. Do not over mix. Spread evenly into the prepared crust. Refrigerate for 1 to 2 hours. ( I let mine refrigerate for about 4)
To make Topping
  1. <span class=”gmw_”>Beat the cream to soft peaks. Add the <span class=”gm_ gm_be9521ee-dccb-9ec7-bebf-393277c04c02 gm-spell”>confesctioners</span>’ sugar and vanilla, beat until medium peaks form. Spoon the whipped cream into a pastry bag fitted with a star tip. Pipe the cream decoratively over the top of the pie. Garnish with grated chocolate and chopped peanuts.</span>
I received the cookbook from QVC to review the fried chicken. The mixer and bowls were purchased by me and I received no compensation for this post.


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Bobbie is a handbag addict who has a passion for product reviews, tech, and food. Her first loves are her daughters, Dakotah and Alianna. Her second loves are bacon and coffee. Lots of bacon and coffee.

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