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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.
(Post modified on 1/19/24.)
You know who you are–you lovers of Reese’s Peanut Butter Cups. This recipe is calling your name! 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.
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Ingredients for Chocolate Peanut Butter Meringue Pie
(See the full recipe at the bottom of this post.)
Pie Crust
- all-purpose flour
- teaspoon salt
- vegetable shortening
- cold water
Pudding Filling
- granulated sugar
- all-purpose flour
- salt
- whole milk
- large egg yolks
- semi-sweet baking chips
- creamy peanut butter
- butter
- vanilla extract
Meringue
- large egg whites
- vanilla extract
- cream of tartar
- granulated sugar
- toffee bits (optional)
Instructions for Making This Recipe
Gather all your ingredients so that you have everything close at hand on the counter or table. Preheat oven to 350 degrees.
Make the Crust
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.
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.
Prepare the Pudding Ingredients
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. With a fork, whisk together the yolks.
Chop the semi-sweet baking chips into small chunks. Measure out the creamy peanut butter ahead of time so that it’s ready when needed.
If desired, you may also use semi-sweet mini or regular chocolate chips for this pudding.
Cook the Pudding
In a large saucepan, combine the granulated sugar, all-purpose flour, salt, and whole milk. Cook on medium-low heat until thickened, 3-5 minutes, stirring constantly.
Remove from heat and gradually add 1/3 cup of the hot mixture to the egg yolks whisking to prevent eggs from cooking. Once the egg yolks have been tempered, stir them into the rest of the pudding.
Return the saucepan to medium heat and cook until thickened 1-2 minutes.
Remove from heat and add semi-sweet baking chips, creamy peanut butter, butter, and vanilla extract. Stir until thoroughly combined and chips have melted.
Pour the pudding into the baked pie crust.
Make 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.
Spoon the whipped meringue on top of the pudding, spreading to touch the sides of the pie plate.
Sprinkle with toffee bits, if desired. Bake in preheated 325 degree oven for 8-10 minutes until lightly browned. Cool on cooling racks.
This recipe will serve 8 people.
See more Pie Recipes Here. Browse Chocolate Recipes Here. View Peanut Butter Recipes Here.
Chocolate Peanut Butter Meringue Pie
Ingredients
Pie Crust
- 2 cups all-purpose flour
- 1 teaspoon salt
- 7/8 cup vegetable shortening
- 1/2 cup cold water
Pudding Filling
- 2/3 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 2 cups whole milk
- 3 large egg yolks
- 2/3 cups semi-sweet baking chocolate
- 1/2 cup creamy peanut butter
- 2 tablespoons butter
- 2 teaspoons vanilla extract
Meringue
- 3 large egg whites
- 1/2 teaspoons vanilla extract
- 1/4 teaspoon cream of tartar
- 6 tablespoons granulated sugar
- 1/2 cup toffee bits optional
Instructions
- Preheat oven to 350 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table.
Make the Crust
- 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.
- 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.
Prepare the Pudding Ingredients
- 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. With a fork, whisk together the yolks. Chop the semi-sweet baking chips into small chunks. Measure out the creamy peanut butter ahead of time so that it's ready when needed.
Cook the Chocolate Peanut Butter Pudding
- In a large saucepan, combine the granulated sugar, all-purpose flour, salt, and whole milk. Cook on medium-low heat until thickened, 3-5 minutes, stirring constantly.
- Remove from heat and gradually add 1/3 cup of the hot mixture to the egg yolks whisking to prevent eggs from cooking. Once the egg yolks have been tempered, stir them into the rest of the pudding.
- Return the saucepan to medium heat and cook until thickened 1-2 minutes. Remove from heat and add semi-sweet baking chips, creamy peanut butter, 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.
- Spoon the whipped meringue on top of the pudding, spreading to touch the sides of the pie plate.
- Sprinkle with toffee bits, if desired. Bake in preheated 325 degree oven for 8-10 minutes until lightly browned. Cool on cooling racks. 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.