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Chocolate & Peanut Butter Candy Pie

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Chocolate & Peanut Butter Candy Pie
Submitted by:
Makes: 12 servings adjust



Step 1

Heat oven to 450 degrees.


  • 1 Refrigerated Pie Crust

Step 2

Prepare pie crust and bake ONE crust according to package. Before baking, prick the crust with a fork so it does not puff up. Bake 9-11 minutes.


  • 1 cup Whipping Cream
  • 5 tablespoons Butter

Step 3

Chocolate Filling: In medium saucepan over medium heat, bring whipping cream and butter to a full rolling boil. Remove from heat.


  • 1 tablespoon Light Corn Syrup
  • 12 ounces Semi-Sweet Chocolate Chips, 1 bag or 12 ounces semi-sweet baker's chocolate as i used.

Step 4

Add chocolate chips and corn syrup to the saucepan; stir until melted and smooth.

Step 5

Pour 1 1/4 cups of the chocolate filling over the baked crust; set aside remaining chocolate filling. Don't refrigerate this or wait longer than 30 minutes otherwise, it will be too firm and will not spread nicely. NOTE: I kept the remaining chocolate over a very low heat until just before I thought the chocolate in the pie was set enough. Then removed it from burner to cool while I layered the peanut butter filling into the pie. Don't want the chocolate so warm that it melts the peanut butter layer.

Step 6

Refrigerate pie 30 minutes or until set. Meanwhile, continue on to prepare the peanut butter filling so, it's ready to go when chocolate layer is set..


  • 12 cup White Chocolate Chips, melted or 3 ounces white baking bar
  • 1 tablespoon Butter, softened

Step 7

To melt white chocolate chips: Place chips into a small microwave-safe bowl along with 1 Tablespoon Butter. Microwave on 50% power for 10 seconds, stir; Repeat until chips are just melted. NOTE: Do not heat at too high a power or for too long as the chips will seize and there will be no melting them at that point.


  • 23 cup Peanut Butter
  • 4 ounces Cream Cheese, softened
  • 2 tablespoons Butter, softened
  • 1 cup Powdered Sugar

Step 8

Peanut Butter Filling: Put peanut butter, cream cheese, butter, melted white chocolate/butter mixture and powdered sugar into a mixing bowl; beat until smooth.


  • 12 cup Dry Roasted Peanuts, coarsely chopped

Step 9

Drop peanut butter filling mixture by tablespoons over chocolate layer in crust; spread evenly. Spread remaining chocolate filling over peanut butter layer. Sprinkle peanuts around the outer edge of pie.

Step 10

Refrigerate at least 2 hours or until firm. Store in refrigerator. Tip: For ease in slicing pie, dip knife blade in hot water; wipe dry before cutting each slice.
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