Decadent Chocolate Peanut Butter Swirl Pie
This rich and decadent pie combines a buttery graham cracker crust with layers of creamy chocolate and peanut butter fillings, creating a delightful swirl of flavors.
Equipment
- 9-inch pie plate
- Medium Bowl
- Saucepan
- Whisk
- Mixer (Handheld or Stand)
- Rubber spatula or spoon
- Knife or toothpick
Ingredients
Crust Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Unsalted butter, melted
Chocolate Filling Ingredients
- 1 cup Heavy cream
- 1 cup Semi-sweet chocolate chips
- 1 cup Cream cheese, softened
- 0.5 cups Powdered sugar
- 1 teaspoon Vanilla extract
Peanut Butter Filling Ingredients
- 1 cup Heavy cream
- 1 cup Creamy peanut butter
- 0.5 cups Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into a 9-inch pie plate.
- Bake for 8-10 minutes, or until lightly golden. Cool completely.
- Heat heavy cream for chocolate filling in a saucepan until simmering. Remove from heat, pour over chocolate chips, and let stand 5 minutes. Whisk until smooth.
- Beat cream cheese and powdered sugar until smooth. Stir in melted chocolate and vanilla.
- Beat heavy cream for peanut butter filling until stiff peaks form. Gently fold in peanut butter, powdered sugar, and vanilla.
- Pour half the chocolate filling into the crust. Dollop peanut butter filling over chocolate. Swirl gently with a knife.
- Pour remaining chocolate filling on top. Refrigerate for at least 4 hours, or overnight.
Notes
For a richer chocolate flavor, use dark chocolate chips. You can also add a pinch of salt to both fillings to enhance the flavors. Store leftover pie in the refrigerator for up to 3 days.