Chocolate Peanut Butter Soul Pie


Chocolate And Peanut Butter In One Pie!

chocolate peanut butter soul pie
Chocolate Peanut Butter Soul Pie
Prep: 30 mins
Cool: 40 mins
Total: 1 hrs 10 mins
Yield: 8 servings

This weekend I made a Chocolate Peanut Butter Soul Pie from a recipe I adapted from The Splendid Table. It’s really an easy no-bake pie using a blind-baked pie shell. I’ve talked about blind-baking before– the Perfect Crust Beaded Pie Weight Chain gives a beautiful flat crust, and mine turned out great!
The filling and topping are both no-bake and set up in the fridge. Here’s the recipe!



• 1 1/4 cups creamy peanut butter
• 1 (8-ounce) package cream cheese, softened
• 1 cup sugar
• 1 3/4 cups chilled heavy cream
• 2 teaspoons vanilla


  • 3/4 cup heavy cream
  • 7 ounces semisweet chocolate


Prepare pastry for a one-crust pie. Form a decorative pie shell and blind bake. Allow for it to cool before adding the filling.

Prepare the Filling:

  1. Cream together peanut butter and cream cheese until smooth.
  2. Add sugar and beat well.
  3. In a separate bowl, beat 1 3/4 cups heavy cream and vanilla until soft peaks form.
  4. Fold 1/3 into peanut butter mixture. Then gently fold in the rest of the whipped cream.
  5. Pile filling into cooled crust and refrigerate until chilled completely.

Prepare the Topping:

  1. Bring 3/4 cup heavy cream to a boil in a small saucepan.
  2. Remove from heat. Stir in chocolate until smooth.
  3. Cool until topping begins to thicken, stirring occasionally.
  4. Pour topping over pie and spread evenly.
  5. Chill at least 30 minutes, or until topping is set.

pie weight in pie shell


baked pie shell


mixing chocolate peanut butter pie ingredients


mixing peanut butter pie ingredients


chocolate peanut butter pie ingredients ready for baking

(Adapted from the Splendid Table)

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