Chocolate Peanut Butter Meringue Pie is so yummy and delicious. Creamy Chocolate pudding perfectly touched with peanut butter and topped with a fluffy meringue that melts in your mouth. It’s sure to please anyone who has ever craved such a pairing.
Raise Your Hand if You Like Chocolate and Peanut Butter!
You know who you are–you lovers of Reese’s Peanut Butter Cups. This recipe is calling to you!
I like to make meringue pies, especially in the spring and fall. I’m not sure why. Maybe because I tend to make fruit pies in the summer. There is just something very comforting about digging into a creamy sweet pie, whether it’s an afternoon snack or an evening dessert.
See all of my Pie Recipes. Browse recipes with Chocolate or Peanut Butter.
Ingredients for Chocolate Peanut Butter Meringue Pie
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Instructions for Making This Recipe
Gather the ingredients so you have everything close at hand on the counter or table. Preheat oven to 350°F.
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In a medium bowl, mix together the all-purpose flour and salt. Using a blending fork, cut in the vegetable shortening. Add cold water in two parts, mixing until ingredients form a nice dough.
Divide in half. Using a rolling pin, roll out on a floured surface big enough to fit the pie pan.
This recipe will make 2 crusts, so you can either make another cream pie (or pumpkin pie) or wrap and freeze it for later use. If I’m not making two pies, I will often use the extra dough to make quiche. Or simply halve the recipe to make a single crust.
For this recipe crimp edges and poke tiny holes all around with a fork. Blind bake pastry by lining crust with a sheet of crumpled waxed paper and then filling it with 2 cups of dried beans or pie weights.
Bake in preheated oven on lowest rack in oven for 20 minutes with beans. Remove beans and waxed paper and bake for another 15-17 minutes until lightly brown.
Baking with the dried beans will keep your crust from shrinking, and baking on the lowest rack will ensure that your crust is fully baked before adding your pudding to it.
Cook the Pudding
Using two prep bowls, separate the egg yolks from the whites, being careful not to get any yolk in the whites. Save the whites for the meringue by refrigerating until ready to use.
In a large saucepan, combine the whole milk, 1/3 cup of granulated sugar, butter, and salt. Heat on medium-low and stir until the milk just starts to boil. You will see little bubbles forming at the edge of the pan. Remove from heat.
In a small bowl, combine egg yolks, the remaining 1/3 cup granulated sugar, and cornstarch. Add 1/2 cup of the warm milk to the mixture and whisk together until smooth. Add the tempered egg mixture to the warm milk and stir to combine. Return the saucepan to medium heat and cook until thickened 1-2 minutes, stirring constantly.
Remove from heat and add miniature semi-sweet chocolate chips, creamy peanut butter, and vanilla extract. Stir until thoroughly combined and chips have melted. Pour the pudding into the baked pie crust.
Prepare the Meringue
To prepare the meringue, place the refrigerated egg whites in a large mixing bowl. Add in vanilla extract, and cream of tartar. Mix on medium high speed until the whites turn frothy.
Gradually add the granulated sugar, one tablespoon at a time, mixing well on high speed between each addition. Continue beating until stiff glossy peaks form, 2-4 minutes.
Assemble and Bake the Meringue Pie
Spoon the whipped meringue on top of the pudding, spreading to touch the sides of the pie plate. Sprinkle the meringue with toffee bits, if desired.
Bake in preheated 325°F oven for 8-10 minutes until lightly browned. Cool on a wire rack, then cover and refrigerate for 2-3 hours before serving.
To serve, slice pie into 6-8 pieces. Serve on pretty dessert plates.
When slicing a meringue pie, it helps to use a sharp knife and clean it between slices by dipping the knife into a jar of water. This prevents the knife from sticking to the meringue, and gives you nice, clean slices.
This recipe will serve 6-8 people.
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Chocolate Peanut Butter Meringue Pie
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 7/8 cup vegetable shortening
- 1/2 cup cold water
- 2 cups whole milk
- 2/3 cup granulated sugar divided
- 2 tablespoons butter
- 1/2 teaspoon salt
- 3 large egg yolks
- 3 1/2 tablespoons cornstarch
- 2/3 cups miniature semi-sweet chocolate chips
- 1/2 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 3 large egg whites
- 1/2 teaspoons vanilla extract
- 1/4 teaspoon cream of tartar
- 6 tablespoons granulated sugar
- 1/4 cup toffee bits optional
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Instructions Click to Start Cooking
- Preheat oven to 350℉. Gather all your ingredients so that you have everything close at hand on the counter or table.
- In a medium bowl, mix together the 2 cups (250 g) all-purpose flour and 1 teaspoon (4.93 ml) salt. Using a blending fork, cut in the 7/8 cup (179.38 g) vegetable shortening. Add 1/2 cup (1.18 dl) cold water in two parts, mixing until ingredients form a nice dough.
- Divide in half. Using a rolling pin, roll out on a floured surface big enough to fit the pie pan.
- For this recipe crimp edges and poke tiny holes all around with a fork. Blind bake pastry by lining crust with a sheet of crumpled waxed paper and then filling it with 2 cups of dried beans or pie weights.
- Bake in preheated oven on lowest rack in oven for 20 minutes with beans. Remove beans and waxed paper and bake for another 15-17 minutes until lightly brown.
- Using two prep bowls, separate 3 large (3 large ) egg yolks from the whites, being careful not to get any yolk in the whites. Save the whites for the meringue by refrigerating until ready to use.
- In a large saucepan, combine the 2 cups (4.73 dl) whole milk, 1/3 cup of granulated sugar, 2 tablespoons (29.57 ml) butter, and 1/2 teaspoon (2.46 ml) salt. Heat on medium-low and stir until the butter begins to melt and the milk just starts to boil. You will see little bubbles forming at the edge of the pan. Remove from heat.
- In a small bowl, combine egg yolks, the remaining 1/3 cup granulated sugar, and 3 1/2 tablespoons (51.75 ml) cornstarch. Spoon 1/2 cup of the warm milk to the mixture and whisk together until smooth.
- Add the tempered egg mixture to the warm milk and stir to combine. Return the saucepan to medium low heat and cook until thickened 1-2 minutes, stirring constantly.
- Remove from heat and add 2/3 cups (88 g) miniature semi-sweet chocolate chips, 1/2 cup (129 g) creamy peanut butter, and 2 teaspoons (9.86 ml) vanilla extract. Stir until thoroughly combined and chips have melted.
- Pour the pudding into the baked pie crust.
- To prepare the meringue, place the refrigerated 3 large (3 large) egg whites in a large mixing bowl. Add in 1/2 teaspoons (2.46 ml) vanilla extract, and 1/4 teaspoon (1.23 ml) cream of tartar. Mix on medium high speed until the whites turn frothy.
- Gradually add 6 tablespoons (88.72 ml) granulated sugar, one tablespoon at a time, mixing well on high speed between each addition. Continue beating until stiff glossy peaks form, 2-4 minutes.
- Spoon the whipped meringue on top of the pudding, spreading to touch the sides of the pie plate.
- Sprinkle the meringue with 1/4 cup (59.15 ml) toffee bits, if desired.
- Bake in preheated 325°F oven for 8-10 minutes until lightly browned. Cool on a wire rack, then cover and refrigerate for 2-3 hours before serving. Serves 8.
Now do it store it overnight. ?
Hi Sherry, I will store the pie in the refrigerator overnight. Cover with a high-top lid or you can even use plastic wrap by placing toothpicks in the meringue to hold the plastic above it.