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Chocolate Peanut Butter Pie

Recipe for Chocolate Peanut Butter Pie from Vintage Recipe Box 155.

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Vintage Recipe Box 155

Vintage Recipe Box 155 is a metal recipe box with two cross stitch birds on the front.

Based on the information we found inside, we THINK the box originated from Alabama with ties to Virginia and Georgia.

The recipes are not too old with the oldest ones we have found so far are dated starting in the early 2000s.

Click here to view all the vintage recipes found in Vintage Recipe Box 155.

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Vintage Recipe Box 155

Chocolate Peanut Butter Pie Recipe

Chocolate Peanut Butter Pie
Yield: 10 to 12 Servings

Chocolate Peanut Butter Pie


Chocolate Nut Crust

  • 6 ounces semisweet chocolate
  • 1 tablespoon butter or margarine
  • 1 1/2 cups toasted cuts, finely chopped

Pie Filling

  • 3/4 cup (1 1/2 sticks) margarine or butter, melted
  • 1/2 cup firmly packed brown sugar
  • 3/4 cup peanut butter
  • 5 1/4 cup (12 ounces) non-dairy whipped topping, thawed


Chocolate Peanut Butter Pie Filling

  1. Prepare chocoalte nut crust; refrigerate until ready to use.
  2. Beat margarine, sugar, and peanut butter in a large bowl with electric mixer on high speed until well blended.
  3. Beat in whipped topping until mixture is smooth and creamy.
  4. Spoon into crust.
  5. Refrigerate 4 hours or until firm.
  6. Garnish with additional wpped topping and peanuts, if desired.

Chocolate Nut Crust

  1. Line a 9-inch pie pan with foil.
  2. Place 6 ounces swmisweet chocoalte and 1 tablespoon margarine or butter in a large, microwave-safe bowl.
  3. Cook on high for 2 minutes until margarine is melted.
  4. Remove from oven; stir until chocolate is completely melted.
  5. Stire in 1 1/2 cups toasted finely chopped nuts.
  6. Press mixture onto bottom and up sides of prepared pie plate.
  7. Refrigerate about 1 hour or until firm.
  8. Remove crust from pie plate; peel of foil.
  9. Return crust to pie plate or place on serving plate.
  10. Refrigerate until ready to use.


Source: Baker's Chocolate

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