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Peanut Butter Pie with Chocolate Cookie Crust

19 August 2011


This pie has been my dad’s favourite for as long as I can remember, and I couldn’t imagine a visit home without surprising him with one. The filling is rich and creamy, cradled in a delicate chocolate cookie crust and topped with drizzled chocolate sauce and grated dark chocolate. Not for the faint of heart – but definitely worth a try if you’ve got a peanut butter lover in your midst!

Note: If you’d like to craft a lower-fat version of this pie, use 1/3-fat cream cheese, reduced or low-fat sweetened condensed milk, reduced fat peanut butter and fat-free Cool Whip. I’ve made both versions and the flavour variations are minimal.



Makes: 1 pie

1 1/3 cup chocolate cookie crumbs (approximately 30 crushed cookies)

3 ounces bittersweet chocolate, melted

1 tbsp sugar

8 ounces cream cheese

1 14-ounce can sweetened condensed milk

3/4 cup creamy or chunky peanut butter

3 tbsp freshly squeezed lemon juice

1 tsp pure vanilla extract

1 cup freshly whipped cream

1 to 2 tsp chocolate syrup, to serve

1 ounce grated dark chocolate, to serve


1.  In a medium-sized mixing bowl, stir together cookie crumbs, melted chocolate and sugar. Press firmly and evenly into a 9-inch pie plate, or a 10-inch tart pan with removable rim (as pictured above). Chill crust for 30 minutes.

2.  In the bowl of an electric mixer fitted with a paddle attachment, beat cream cheese on medium speed until fluffy. Beat in sweetened condensed milk and peanut butter, blending for 1 minute. On low speed, add lemon juice and vanilla extract, blending until just combined.

3.  Remove bowl from electric mixer and fold in, by hand, freshly whipped cream. Pour pie filling into the chilled chocolate cookie crust and refrigerate for 4 hours or until set. To serve, drizzle with chocolate syrup and sprinkle with grated dark chocolate, if desired.


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