Double Layer Chocolate Peanut Butter Pie

Double Layer Chocolate Peanut Butter Pie

R Johnson 0

"This is a very easy pie to whip up, tastes great, and always a favorite with children and adults alike!"

Ingredients 4 h 20 m {{adjustedServings}} servings 648 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 648 kcal
  • 32%
  • Fat:
  • 37.6 g
  • 58%
  • Carbs:
  • 65.6g
  • 21%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 803 mg
  • 32%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a large bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth. Gently stir in 1 1/2 cups of whipped topping. Spread mixture on bottom of pie crust.
  2. In a second bowl, stir pudding mix with 2 cups milk until thick. Immediately stir in remaining whipped topping. Spread mixture over peanut butter layer.
  3. Scatter peanut butter cups over top of pie. Cover and refrigerate for 4 hours.
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Reviews 160

  1. 203 Ratings


I've made this recipe twice so far. The first time I made it as is and it was very "loose," even after refrigerating overnight. The second time I used one cup of milk and one cup of heavy cream to mix with the chocolate pudding, rather than just milk. My hand-mixer got bogged down a little bit, but the heavy cream gave the chocolate layer a much better consistency...more like a cheesecake. Although the taste was awesome the first time, having a stiffer consistency the second time around made the taste even better. I also topped the pie with whipped topping the second time. I think that breaks up the richness/heaviness of the pie a little and also makes it looks much better. Guests told me that they've bought peanut butter pies that weren't as good as this one. I don't care much for peanut butter, but I just finished off the pie while writing this review! AWESOME!


I have no idea where my mind was the evening I made this pie, but what could have been a total disaster came out just fine. First mistake. I used the whole 8 oz of cream cheese. Not to worry! I spread the mixture not just on the bottom of the pie crust, but up the sides as well, then reserved the remaining mixture. Second mistake. I knew I had chocolate pudding, so, I poured the 2 cups of milk into the measuring cup, got the pudding, only to discover it was Cook & Serve, not instant. After looking at the clock, realizing the stores were closed and saying a few choice words my momma never taught me, I decided to try something. I drank a quarter cup of milk (yes, I poured it into a glass first) then filled my measuring cup back to the 2 cup mark with chocolate syrup, and used 2 boxes of instant vanilla pudding. Then I took 3 of the 4 peanut butter cups (I ate one with my quarter cup of milk) took my frustration out on the peanut butter cup by chopping them up pretty small, mixed them with the reserved mixture and put spoonfuls on top of the pie. I held my breath when I served it at a dinner, and everyone raved about the pie. I mean a good rave. My husband said it was one of the best mistakes I had ever made, so I am sure the pie, made the way it should be, would be excellent, because this was.


This pie was very delicious and you can't take just one bite of it! The only reason I rated it a 4 was because the peanut butter layer had too strong of a cream cheese taste. Next time I might add more p.b., or use a lighter cream cheese. Definitely try this recipe out!