Chocolate Cream Pie with a peanut butter pie dough and a Whipped Peanut Butter Cream. This Chocolate Cream Pie has a Peanut Butter Crust, a smooth chocolate pudding filling, and is finished with a peanut butter whipped cream. This is a super delicious take on the traditional chocolate cream pie!
Chocolate Cream Pie
It's just me, dropping by with another peanut butter and chocolate combo. Seems like with this autumn situation (that's pretty much winter now, yuck), all that is happening in my kitchen is either a PB / chocolate combo, or something involving apple or pumpkin. Hopefully you like one, or the other, because there's a couple more apple recipes coming your way soon in the coming weeks, and if you don't like peanut butter and chocolate, well that's just on you, because you should ;). Kidding, but you need to give this pie a try, even if you tweak it to suit your liking.
This is my first ever chocolate pie I've ever made! They aren't really a thing in New Zealand. And what better recipe to use than one from my lovely friend Erin's new book, 'The Fearless Baker', which came out earlier this month! Despite only having met Erin IRL a handful of times, I am super lucky to be able to call her a friend, and am so proud of this amazing book! It's full of all kinds of incredible gems to help you overcome any fear you may have in the kitchen. There's foolproof tips, and recipes for almost every baked good you can imagine. I definitely see a chocolate puff pastry dough happening very soon in my life. Congrats Erin, the book is AMAZING! If you don't have a copy already, you can get your hands on a copy here!
Peanut Butter Pie Crust for Chocolate Cream Pie
I had my mind blown a couple of times making this recipe. The first was with the pie dough - Erin instructs you to spread smooth peanut butter on some parchment, freeze it, then chop it up and rub it into the flour with the butter. Not only is this genius, but peanut butter pie dough is damn delicious. The dough has a wee nap in the fridge, then is rolled out, used to line a tin, and blind baked. I added a little line of stars as a border, or you can crimp it how you wish!
Chocolate Pudding Filling for Chocolate Cream Pie
Once the crust has cooled it is filled with a silky chocolate pudding which is super easy to make. The pudding is left for a little bit to set, then the pie is topped with mind blowing ingredient number two: peanut butter whipped cream. I can honestly say that there would have been more on the top of this pie, but I ate a lot of it before it even made it on there. AMAZING. I made this pie over a couple of days - the dough the first day, then baked it and filled it the next day, and finally finished it the day after, which makes it the perfect prepare ahead dish. It would be great for thanksgiving, or just something that comes together quickly for a celebration. Amazing. You need.
This pie is part of a wee collab organised by the lovely Nate of TermiNatetor Kitchen! A bunch of my faves and I have gotten together to all share pie recipes - I can't wait to give some of them a try! I have popped all of the other links at the bottom of this post! Happy #piesquad party!
A few wee notes for Chocolate Cream Pie
- I made 1.5 times the recipe, just so that I had enough dough to do some cut-outs if I wanted. I just went with little stars, which I popped on after I lined the pie dish, and trimmed and folded the crust. You could also crimp the edge of the pie dough if you liked.
- This can easily be prepared ahead of time - but put the peanut butter filling on the day you serve. I used a large french tip to pipe on mine!
- If you aren't a peanut butter person, you can make a regular pie crust for this, or a cookie crust would look great too! Regular old whipped cream on top would be delicious too.
For more Peanut Butter Recipes, Check out:
- Dark Chocolate Peanut Butter Tart with Peanut Butter Whipped Cream
- Gluten Free, Dairy Free Peanut butter cookies
- Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Buttercream
- Vanilla Cupcakes with Chocolate Peanut Butter Buttercream
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
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Chocolate Cream Pie with Whipped Peanut Butter Cream
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: one 9" pie 1x
- Category: Pie
- Cuisine: American
Description
Chocolate Cream Pie with a peanut butter pie dough and a Whipped Peanut Butter Cream. This Chocolate Cream Pie has a Peanut Butter Crust, a smooth chocolate pudding filling, and is finished with a peanut butter whipped cream. This is a super delicious take on the traditional chocolate cream pie!
Ingredients
Peanut Butter Pie Dough
- 226g all-purpose flour
- 2.5g salt
- 102g smooth peanut butter
- 85g cold unsalted butter, cut into ½ inch cubes
- 68g ice water, plus more as needed
- Egg wash - 1 egg whisked with 1 Tbsp water
Chocolate Pudding Filling
- 605g cups whole milk
- 121g cup heavy cream
- 113g chopped dark chocolate
- 198g granulated sugar
- 37g cornstarch
- 1 tsp espresso powder
- 135g egg yolks
- 28g unsalted butter, at room temp
- 10g vanilla extract
Peanut Butter Whipped Cream
- 135g smooth peanut butter
- 25g Granulated Sugar
- 121g heavy cream
- 3g vanilla extract
Instructions
PIE DOUGH
- Cut a piece of parchment approx 5" x 5", and spread the peanut butter in a ½ inch thick later on the paper and freeze until fairly firm, about 1 hour. Cut into cubes and return to the freezer until you add the butter to the dough.
- In a large bowl, whisk together the flour and salt. Add the butter cubes and peanut butter cubes, tossing them through the flour until each piece is well coated. Cut the butter into the flour by pressing the pieces between your palms or your fingers, flattening the cubes into big shards and continuing to toss them through the flour, recoating the shingled pieces. Continue to work the mixture together until the pieces of butter are about the size of peas.
- Make a well in the centre of the flour mixture. Add 4 ½ Tbsp ice water and mix to incorporate. Then add more ice water 1 Tbsp at a time and continue mixing until the dough comes together. As it begins to come together, you can knead it a few times to make sure it's fully combined. It's important not to add too much water to the dough, which should never be sticky - it should hold together easily in a ball but still feel almost dry to the touch.
- Form the dough into an even disk. Wrap tightly in plastic wrap and chill for at least 30 minutes, or up to overnight.
- Lightly flour a work surface. Roll out the dough to a circle ¼ inch thick. Transfer to a 9 inch pie pan, and press gently to make sure the crust settles all the way to the bottom, but be careful not to poke any holes in the dough. Trim away the excess dough, leaving a ½ inch overhang all the way around. Chill in the refrigerator for 20 to 30 minutes. If desired, roll out extra dough and use pie stamps or small cookie cutters to make shapes to stick around the rim of the crust.
- Crimp the edges of the pie crust, or fold the edge evenly underneath and stick on the cut out shapes using a little egg wash. return to the fridge while you preheat the oven to 425˚f / 218˚c, preferably with a baking stone on the bottom rack. Cut a square of parchment paper slightly larger than your pie pan.
- Prick the chilled dough all over with a fork. Place the parchment over the crust and fill with pie weights or dried beans.
- Bake the crust on the stone or bottom rack just until the edges barely begin to turn golden, 15 to 20 minutes.
- Take the pan out of the oven and remove the parchment and weights. Brush the bottom and crimped edges of the dough with a thin layer of egg wash.
- Return the pie pan to the oven and bake for another 12 to 17 minutes, until the dough is evenly golden brown. Cool completely before filling.
CHOCOLATE CREAM FILLING
- In a medium saucepan, heat the milk, cream, and chocolate over medium-low heat, stirring constantly, until the chocolate has fully melted. Turn the heat up to medium and bring the mixture to a gently simmer. Meanwhile, whisk together the sugar, cornstarch, and espresso powder together in a medium heatproof bowl. Whisk in the egg yolks until well combined.
- When the chocolate mixture has come to a simmer, pour about half of it into the egg yolk mixture in a slow, steady stream, whisking constantly. Then pour the egg yolk mixture into the saucepan and cook the pudding over low heat, stirring constantly with a silicone spatula, until it gets very thick and comes to a first boil (a single large bubble comes up the the surface in the center of the pudding), 3 to 4 minutes. Stir in the butter and vanilla.
- Pour the warm pudding into the cooled pie crush and cover with plastic wrap pressed directly against the surface of the pudding. Let cool at room temperature until the filling is completely set, 35 to 45 minutes.
PEANUT BUTTER WHIPPED CREAM
- In the bowl of a stand mixer fitted with the whisk attachment, whip the peanut butter and sugar on medium - high speed until light and fluffy, 2 to 3 minutes. Add the cream and continue whipping until the mixture reaches medium peaks. Scrape down the bowl if necessary. Add the vanilla and mix to combine.
- Pipe the peanut butter cream onto the pie, or dollop it on and swirl with an offset spatula.
- Refrigerate until ready to serve.
Keywords: Chocolate Cream Pie, Chocolate Pudding Pie, Peanut Butter Whipped Cream, Chocolate Peanut Butter Pie
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Any chance you have the American conversions instead of grams?
Hi! I am in America too 🙂 I don't post recipes in cups as they are not accurate. Happy to recommend a scale if you would like one!
How trying to get a list together lol about how many eggs are needed for 135g egg yolks? Thanks in advance!
Hi! One yolk is about 20g so 7-8?
Made the pudding last night and it still hasn’t set. I measured the ingredients exactly. Waste of ingredients - it’s soup and I need a new dessert for thanksgiving.
★★
Hi! So sorry it didn't work - perhaps you didn't cook it long enough? I've just made it myself an hour ago following the same recipe and it worked fine! It needs to be cooked until it's thick!
Made this for Thanksgiving and it was amazing!
★★★★★