Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Chocolate-Peanut Butter Pie Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 3, 2020 Rate PRINT Share Close Photo: Johnny Miller Servings: 8 Yield: 1 9-inch pie In this diner-style delight, a chocolate-wafer crust anchors a silky-smooth peanut butter and whipped cream filling. Drizzles of melted chocolate and peanut butter decorate the surface. Ingredients Crust 36 chocolate wafer cookies (8 ounces), broken into pieces, or 1 ¾ cups wafer-cookie crumbs 6 tablespoons unsalted butter, melted 3 tablespoons dark brown sugar 1 pinch kosher salt Filling 6 ounces cream cheese, room temperature ¾ cup confectioners' sugar 1 teaspoon kosher salt 1 ¼ cups smooth peanut butter 1 tablespoon pure vanilla extract 2 cups heavy cream Garnish 1 ounce semisweet chocolate (preferably 55 percent cacao), finely chopped 2 tablespoons smooth peanut butter Directions Crust: Preheat oven to 350 degrees. In a food processor, pulse wafers until finely ground. In a bowl, combine wafer crumbs, butter, brown sugar, and salt. Press mixture firmly into bottom and up sides of a 9-inch pie plate. Refrigerate until firm, about 15 minutes. Bake until set, 8 to 10 minutes. Let cool completely on a wire rack. Filling: With an electric mixer on medium speed, beat cream cheese, confectioners' sugar, and salt until fluffy. Beat in peanut butter and vanilla. In a chilled bowl, beat cream until soft peaks form. Whisk one-third of whipped cream into peanut butter mixture, then gently fold in remaining whipped cream. Spoon filling into cooled crust. Freeze, uncovered, 4 hours (or up to 1 day, covered with plastic wrap). Garnish: Melt chocolate in heatproof bowl set over (not in) a pan of simmering water. (Alternatively, you can melt it in the microwave.) Transfer melted chocolate to a resealable plastic bag. Snip tip from one corner of bag to make a very small opening. Holding bag about 5 inches above pie, drizzle melted chocolate over top. In a small saucepan over low heat (or in the microwave), melt peanut butter. Place in a resealable plastic bag; snip corner, and drizzle in same manner as melted chocolate. Let pie stand 10 minutes before slicing. Cook's Notes This recipe appears in our book, "Martha Stewart's New Pies & Tarts." Originally appeared: Martha Stewart Living, August 2007 Rate It PRINT