Real Recipes From Real Home Cooks ®

chocolate topped peanut butter refrigerator pie

(1 rating)
Recipe by
Nancy J. Patrykus
Spokane, WA

It seems like chocolate and peanut butter just seem to go together. This is a cool no-cook pie. Rim the top with shelled peanuts for a beautiful presentation. You're family and guests will be delightfully surprised at how wonderfully the flavors meld together. I cut portions a little smaller because this pie is rich and your guests will want a second helping! Occasionally I will put a dollop of whipped cream on the portions when serving....YUMMY!! My friend Ellie found this in a desert cookbook, and sent it to me 8 yrs ago. I have made it twice and have to say it is delicious!

(1 rating)
yield 8 -10
prep time 30 Min
cook time 20 Min

Ingredients For chocolate topped peanut butter refrigerator pie

  • 1
    graham cracker cooked ready pie crust
  • 2-1/2 c
    smooth peanut butter
  • 2-1/2 c
    cream cheese, softened
  • 2 c
  • 2 Tbsp
    butter, melted
  • 2 tsp
    vanilla extract
  • 1/2 tsp
    ground cinnamon
  • 1-1/2 c
    whipped cream ( whipped)
  • 3/4 c
    semi-sweet chocolate, finely chopped
  • 5 Tbsp
    strong coffee, heated
  • peanuts

How To Make chocolate topped peanut butter refrigerator pie

  • 1
    Set aside your cooked ready graham cracker pie crust. In a food processor, beat peanut butter, cream cheese, sugar, melted butter, vanilla extract and cinnamon 2-3 minutes or until smooth.
  • 2
    With a spatula, fold in the whipped whip cream, a little at a time. Pour into the crust.Smooth top with a spatula..Refrigerate 3-5 hours.
  • 3
    In a double boiler, melt chocolate and coffee, mixing well. Let chocolate cool 5 minutes or so. Pour luke warm mixture over cold pie. Garnish with peanuts. Serve
  • 4
    Extra whipped cream is optional, at serving time. *QUOTE: "A clean home is a home in harmony"