Chocolate Peanut Butter Pie



  • 1 cup Darigold Whipping Cream
  • 1 tablespoon vanilla
  • 8 ounces cream cheese, softened
  • 1 cup sugar
  • 1 cup peanut butter
  • 2 tablespoons Darigold Butter, melted


  • 1 cup (4 oz.) graham cracker crumbs
  • 1 cup (4 oz.) chocolate cookie crumbs
  • 2 tablespoons sugar
  • 2 tablespoons coarsely chopped almonds
  • pinch of ground cinnamon
  • pinch of ground nutmeg
  • pinch of ground mace
  • 1/4 cup Darigold Butter
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon rum extract


  • 1/4 pound semi-sweet chocolate
  • 2 tablespoons Darigold Butter
  • 1 tablespoon vegetable oil


Whip whipping cream until firm; whip in vanilla and set aside.

Whip cream cheese until fluffy; slowly add sugar, peanut butter and butter.

Blend 1/3 of whipped cream into peanut butter mixture. Fold peanut butter mixture into remaining whipped cream.

Pour into prepared crumb crust, smoothing top. Cover with plastic wrap and freeze for 2 hours or overnight.

Spread Chocolate Topping over pie, working from center out. Sprinkle with chopped peanuts while chocolate is still soft.

Crumb Crust:
Combine graham cracker crumbs and chocolate cookie crumbs, sugar, almonds, cinnamon, nutmeg and mace; mix well to blend. Melt butter; stir in vanilla and rum extract. Pour butter mixture into crumb mixture and toss until blended; press into bottom and sides of 9-inch pie pan. Bake at 350°F, 10 minutes. Cool.

Chocolate Topping:
Combine semi-sweet chocolate, butter and vegetable oil in top of double boiler over medium heat until chocolate melts. Cool slightly.

To serve: Cut pie into 1/8ths. Place pie on serving plate. Garnish with whipped cream. Sprinkle with additional nuts. Drizzle with chocolate sauce (optional).