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  • Writer's pictureCheyenne

Chocolate Peanut Butter Pie


8 oz cream cheese

½ cup + 1 ½ tbsp peanut butter

1 cup milk

1 (3.4 oz) pkg. instant vanilla pudding

1 chocolate graham cracker crust

1 cup + 1 ½ cup cool whip

2 oz (1/2 bar) of Baker’s semi-sweet chocolate


  1. To large bowl, mix cream cheese and peanut butter until smooth

  2. Add milk and instant pudding and mix again

  3. Fold in 1 cup of cool whip and mix until everything is well incorporated

  4. Pour filling into chocolate (or regular) graham cracker crust and smooth out. Keep in the fridge until ready for next step

  5. In small bowl, add 1 ½ cup cool whip and Baker’s chocolate. Microwave for 30 seconds and then in 15 second increments until melted and creamy

  6. Pour chocolate over pie and smooth out

  7. Microwave 1 ½ tbsp peanut butter in 15 second increments until smooth and pourable

  8. Drizzle peanut butter over top of pie

  9. Refrigerate at least 4 hours before serving

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