Go Back
–+ servings
Peanut butter chocolate silk pie on a black plate.

Peanut Butter Chocolate Silk Pie

Justin
This no bake peanut butter chocolate silk pie is decadent and creamy. This pie is easy to make and perfect for any holiday or celebration.
No ratings yet
Print Recipe Pin Recipe
Prep Time 19 minutes
Cook Time 15 minutes
Chill Time 8 hours
Total Time 34 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 781 kcal

Equipment

  • 9 inch Pie Pan
  • Mixing Bowls
  • Hand or Stand Mixer
  • measuring cups
  • Measuring Spoons
  • Saucepan
  • Thermometer

Ingredients
  

For the base

  • 1 Graham Cracker Pie Crust 9 inch
  • 1 cup Sugar
  • ¼ cup Chocolate Chips dark
  • ⅓ cup Evaporated Milk
  • 1 tablespoon Corn Syrup
  • 1 tablespoon Peanut Butter creamy

For the filling

  • 8 oz Cream Cheese softened
  • ½ cup Peanut Butter creamy
  • 1 cup Powdered Sugar
  • 1 teaspoon Vanilla
  • ½ cup Milk
  • 2 cup Heavy Whipping Cream

For topping

  • ¼ cup Shelled Peanuts
  • ½ cup Mini Chocolate Chips

Instructions
 

  • In a saucepan, combine 1 cup sugar, ¼ cup chocolate chips, ⅓ cup evaporated milk and 1 TBS corn syrup. Heat over medium heat.
  • Continue cooking until mixture reaches 235-240 degrees on a thermometer.
  • Remove from heat and add 1 TBS creamy peanut butter. Stir for 1 - 2 minutes until well combined.
  • Pour chocolate mixture into graham cracker crust.
  • Cover and chill for 1 hour or until set.
  • Add 2 cup heavy cream to mixing bowl and beat for a few minutes until stiff peaks form. Set aside.
  • Add 8 oz cream cheese, ½ cup peanut butter, 1 cup powdered sugar and 1 teaspoon of vanilla in mixing bowl. Mix on low until well combined. Then turn speed to medium for a few minutes.
  • Add in ½ cup milk and mix on low until completely combined.
  • Add in whipped cream and gently fold into peanut butter mixture.
  • Pour the filling into the pie pan on top of the chocolate mixture. Spreading evenly to the edges.
  • Sprinkle peanut pieces and mini chocolate chips on top.
  • Melt the other chocolate chips at 30 second intervals in the microwave, stirring between until completely melted.
  • Drizzled melted chocolate over top of pie.
  • Cover and chill for 6 - 8 hours or until set.

Notes

Storage:
Keep pie covered in an airtight container in the fridge for 3 - 5 days.  Freeze whole or in slices for up to 6 months.

Nutrition

Calories: 781kcalCarbohydrates: 80gProtein: 9gFat: 49gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 0.02gCholesterol: 102mgSodium: 253mgPotassium: 339mgFiber: 2gSugar: 65gVitamin A: 1.316IUVitamin C: 1mgCalcium: 142mgIron: 2mg
Subscribe for More!Join our Newsletter for more dessert recipes!

Nutrition information provided is just an estimate and may vary based on specific ingredients used.