Peanut butter chocolate cream pie has the perfect combination of chocolate and peanut butter. This homemade pie recipe creates a custard pie that tastes like a creamy, cold Reese’s peanut butter cup. Peanut butter lovers go crazy for this pie!
My oldest son turned 12 on Memorial Day this year. Personally, I think that is a great day for a birthday! The sun was shining, it was FINALLY not raining, and the mosquitoes weren’t too bad. It was a day destined to be perfect for a birthday cook-out.
We had asked #1 son what he wanted to have for his birthday dinner and coincidentally, it was something that was easy to make for a crowd, which I appreciated. The main course would be pulled pork sandwiches. His birthday dessert was another matter. I asked him for days and he couldn’t make up his mind. “Just something chocolate” he said. How vague is that?! I told him I could make a double chocolate cake, cheesecake with chocolate ganache (our favorite), homemade chocolate ice cream…None of my ideas sounded right to him. Remember, this is my fickle, picky and indecisive eater. ????
Finally he decided that he wanted to have a peanut butter custard pie. I can hear you thinking…THAT”S NOT CHOCOLATE!!! That’s what I told him. He described to me a pie he had once at a local bakery that apparently, he has thought about ever since he first tasted it. That pie is peanut butter on the bottom and dark chocolate on the top.
I knew I had a similar recipe, for chocolate banana cream pie, so I could just make a few changes to that recipe to create this peanut butter chocolate cream pie.
Luckily, the peanut butter chocolate cream pie was exactly what the birthday boy wanted.I made this easy cream pie recipe using store bought, ready to bake pie crust.
If you want a completely from scratch peanut butter chocolate cream pie, you can make your own pie crust.
You can use your own recipe, or use this fool proof pie crust recipe.
Total Servings 9-inch pie
4 hr, 10 Prep (inc. refrigeration & rest time)
5 minCook Time
4 hr, 15 Total Time
Save RecipeIngredients
- 9-inch deep dish pie shell, baked
- 1/2 C sugar
- 1/4 C cornstarch
- 1/4 tsp salt
- 1 1/2 C whole milk
- 1 C whipping (heavy) cream
- 3 egg yolks, lightly beaten
- 1 TB unsalted butter
- 2 tsp vanilla extract
- 4 TB creamy peanut butter
- 4 oz. 60% cacao dark chocolate (or use semi-sweet)
Instructions
- In a saucepan, combine sugar, cornstarch and salt. Gradually add the milk and cream until smooth. Cook and stir over medium-high heat until thick and bubbly (about 2 minutes).
- Whisk a small amount of the mixture into a little dish with the beaten yolks, to temper them. (Be sure to do this, because you don’t want scrambled eggs!) Return the egg mixture to the pan and with a whisk, stir and bring to a light boil.
- Stir constantly for 2 minutes (great arm workout, but you have to do it so it won’t scald. I PROMISE it will be so smooth and silky, you won’t regret it!).
- Remove from heat and stir in the butter and the vanilla. Pour half of this into a bowl and whisk in the peanut butter until smooth. Add the chocolate to what is in the pan and whisk until it is melted and incorporated.
- Pour the peanut butter layer into the baked pie crust, let it sit for about 10 minutes, then carefully spoon the chocolate layer over it, and use the back of a spoon or a silicone spatula to gently smooth it to the edges of the crust. Cover the top of the pie with plastic wrap and refrigerate.
- This pie is best if chilled for at least 4 hours before being served.
Let me assure you, this pie didn’t last long after we blew out the candles and took a picture. It tastes like a cold , creamy Reese’s peanut butter cup. Please don’t tell me you DON’T like those. ????
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