Peanut Butter Chocolate Cream Pie

This perfect blend of chocolate and peanut butter is devilishly delicious – you won’t stop after one piece.

  •  Cooking time: 2 hours
  • Serves: Makes 10 servings



1 pack regular vanilla cookies
6 tbsp (90 mL) butter, melted


6 tbsp (90 mL) melted butter
3½ oz (100 g) milk chocolate, chopped
1¾ cups (425 mL) cream
¾ cup (175 mL) peanut butter
½ cup (125 mL) cream cheese
⅓ cup (75 mL) sweetened condensed milk


Grind cookies in a food processor, place in a pie pan, add the melted butter and mix until the blend is moist; crush with your fingers until it covers the base completely, freeze until needed.


Place ½ cup (125 mL) of cream in a bowl, heat well in double boiler, add the chopped chocolate and remove the bowl from the double boiler, whisk until it melts, allow to cool and pour over the crust. Re-freeze.

In a food processor, beat cream cheese, peanut butter and condensed milk until well mixed, pour in an empty bowl.

Whisk the remaining cream until it holds soft peaks; fold into the mix. Pour into the pie; refrigerate until time to serve. Garnish with dark chocolate in small bits.