Chocolate Bottomed Peanut Butter Pie
This decadent pie combines rich chocolate and luxurious peanut butter into a no-fuss showstopper perfect for family gatherings.
Servings: 8 servings
Equipment
- Mixing Bowl
- Microwave
- Spatula
- Freezer
Ingredients
Ingredients
- 1 9-inch Pie crust (pre-baked)
- 1 2/3 cups Semi-sweet chocolate chips
- 2/3 cup Heavy cream
- 2 tablespoons Corn syrup or honey
- 1 teaspoon Vanilla extract
- 1 package Vanilla pudding mix (instant) (3.4 ounces)
- 1 cup Cold milk
- 1/2 cup Peanut butter
- 8 ounces Cool Whip (thawed)
- 8-10 Reese’s mini cups (chopped, optional)
- 2 tablespoons Melted chocolate (for drizzling, optional)
Instructions
- In a microwave-safe bowl, combine the semi-sweet chocolate chips, heavy cream, corn syrup (or honey), and vanilla extract. Microwave at 50% power for 1 minute. Remove and stir with a whisk until the mixture is smooth and creamy. If chocolate chips remain unmelted, heat for an additional 15 seconds at 50% power and stir again.
- Pour the chocolate mixture into your pre-baked pie crust. Use a spatula to smooth it into an even layer. Place the crust in the freezer for about 10 minutes while you make the peanut butter filling.
- In a clean mixing bowl, whisk the vanilla pudding mix with 1 cup of cold milk until smooth and slightly thickened.
- Microwave the peanut butter for 10 seconds to soften, then add it to the pudding mixture. Whisk until the mixture is fully combined and silky smooth.
- Gently fold in the thawed Cool Whip to create a light and creamy mousse.
- Remove the pie crust from the freezer. Carefully pour the peanut butter mousse over the chilled chocolate layer, spreading gently with a spatula.
- Decorate as desired with chopped Reese’s mini cups and a drizzle of melted chocolate.
- Refrigerate the pie for at least 2 hours (or until set) before slicing and serving. Store any leftovers in the fridge.
Notes
For a gluten-free twist, use a gluten-free pie crust and double-check your pudding mix. If you don’t have Cool Whip, whipped heavy cream (beat to stiff peaks) makes a great substitute.