Chocolate Peanut Butter Meringue Pie

Chocolate Peanut Butter Meringue Pie

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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.

Chocolate Peanut Butter Cream Pie with Meringue

You know who you are–you lovers of Reese’s Peanut Butter Cups. This recipe is calling your name!

 

Ingredients for Chocolate Peanut Butter Meringue Pie

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.

 

Prepare the Crust

Preparing Crust for Pie

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.

Blind Baking the Pastry

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.

Chopped Baker's Chocolate

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.

 

Cooking 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.

Assembling the Pie

Pour the pudding into the baked pie crust.

 

Making 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.

Assembling the Pie

Spoon the whipped meringue on top of the pudding, spreading to touch the sides of the pie plate.

Chocolate Peanut Butter Meringue Pie with Toffee Bits

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.

Recipe for Chocolate Peanut Butter Pie

Chocolate Peanut Butter Pie

Here's a yummy recipe sure to please any lover of chocolate or peanut butter. Delicious!
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American
Keyword: Cream Pies, Creamy Peanut Butter, Homemade Pie Crust, Meringue, Semi-Sweet Baking Chips
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8

Equipment

Rolling Pin
Glass Pie Plates
Glass Measuring Cups
Stainless Wire Whisk

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.

Cooking 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. 

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 787kcal | Carbohydrates: 77g | Protein: 13g | Fat: 48g | Saturated Fat: 17g | Trans Fat: 3g | Cholesterol: 99mg | Sodium: 608mg | Potassium: 360mg | Fiber: 3g | Sugar: 45g | Vitamin A: 453IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 3mg
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