Favorite Chocolate Peanut Butter Pie Recipe

If you like peanut butter than I know you will enjoy this pie recipe. It is easy to make and will be enjoyed by your family. They will wipe the dessert plate clean and ask for a second slice of pie.

This recipe is from my childhood, my mother loved chocolate and would make scrumptious desserts for me and my siblings when we were kids. We all loved peanut butter and chocolate and her pie recipe combined these two ingredients and golly this pie sure was delicious.  I really enjoyed a slice a pie after playing in the leaf pile in the fall or after sleigh riding in the winter.  It was the perfect comfort food and yes one of my favorite desserts.

 I thought I would always have access to my mom's recipes but when she passed away the recipes went with her because she made everything from memory. Then the other day my brother mentioned that he made chocolate peanut butter pie for his kids and that they all loved it.

When I asked him about the recipe, he told me that it was our mothers and that he had found it in one of her old cookbooks, written in pencil on an index card. I was delighted to know that I could make my mothers pie recipe, the same pie that she made for me when I was a kid.

This pie is very heavy and chocolaty so I always make it in the fall because I think of it as comfort food. You can make it any time during the year but for me, I prefer the fall and winter season.

Here's what you will need to make this delicious pie.

1 eight-ounce package of cream cheese; softened at room temperature

1 teaspoon vanilla

1 ¼ cup smooth peanut butter

1 cup confectioner sugar

1 8 ounce container of cool whip 

1 9 inch graham cracker crust pie shell / you can buy the chocolate crust also

½ cup semi-sweet chocolate chips

3 tablespoons whole milk

1. In a large bowl add the cream cheese, vanilla, and peanut butter and blend together with a mixer.
2. Add the confectioner sugar and mix all ingredients before adding the cool whip topping and blend all ingredients.
3. Pour the pie filling into the graham crust pie shell. Use a spatial to smooth the top of the pie.
4. In a saucepan add 3 tablespoons of the whole milk along with the chocolate chips. Melt the chocolate chips on low heat. Stir the chocolate constantly. When completely melted remove from heat and let cool before drizzling it on the top of the peanut butter pie.
5. Put the pie in the refrigerator for two hours before serving.

Here is another no-bake pie recipe that you may like

Caramel Chocolate Pie Recipe

Chocolate pie is one of my favorite desserts, especially during the fall and winter months. my family craves comfort foods and this caramel chocolate pie is satisfying.

When you serve this pie to your family and friends they will scrape the side of the plate with their fork and when they finish they will feel comforted. It is very chocolaty and the nuts make it taste delicious.

Here is the chocolate pie recipe

You will need the following ingredients

• Store bought ready-made chocolate cookie crumb crust
• 30 vanilla caramels
• ½ cup caramel ice cream
• 1/4 cup whipping cream
• 2 cups chopped unsalted peanuts or pecans
• ¾ cup semisweet chocolate morsels ( I like Ghirardelli)
• ¼ whipping cream

Optional: vanilla ice cream for topping

1. Turn on the stove to low heat and melt caramels with the caramel ice cream in a saucepan. Keep stirring, then add ¼ cup whipping cream, stir to blend all ingredients.
2. Remove saucepan from the heat
3. Add nuts to pie filling and stir
4. Add pie filling to the 9-inch pie plate
5. Spread the filling over the crust
6. Let the pie set until it is cool, then cover with saran wrap and chill in the refrigerator for 1 hour.
7. Make the topping for this pie by melting the semisweet chocolate morsels in a saucepan over low heat. When chocolate is melted stir in the remaining whipped cream.
8. Top the caramel chocolate pie with the melted chocolate. Drizzle the chocolate over the pie. Recover the pie and chill in the refrigerator for an hour.
9. Cut and serve with vanilla Ice cream

Here is a video that will show you how to melt chocolate in a double boiler.

Fresh Apple Pie Recipe

My husband picked up a bushel of Gala apples from the organic food market and I thought I would make a homemade apple pie. My mother used to make from scratch apple pie when I was a kid and remember coring and peeling apples with her. Making fresh apple pie does take time, but one bite and you know that it is worth the effort.

Normally apples are harvested at the end of summer and you can put up the fruit for pies throughout the fall months. Apple filling can be used for many recipes; cobblers, turnovers, toppings for pancakes. You can also make applesauce or apple muffins. Growing up in Illinois we always had apples to be served throughout the fall season and were delighted if apple cranberry pie was served on Thanksgiving day.


For fresh apple pie, you will need to remove the skin from the apples, then slice away from the core. Cut the slices thin for a pie that will cook fast.
Instead of doing this job manually, you can buy at Walmart.com a Weston Apple Peeler Corer and Slicer. It is easy to use, saves on time and all you need to do is slice the apples for the pie filling.

You will need the following ingredients for one 9 inch apple pie.

5 medium fresh apples, peeled and sliced
½ a cup of brown sugar
1/3 cup of granulated sugar
1 teaspoon of cinnamon
2 tablespoons flour
9-inch pie dish

Here is the pie filling recipe

In a large mixing bowl add the sliced apples, then the brown sugar, and mix with a spoon. Then add the granulated sugar, cinnamon, and flour. Mix again so that there is a coating of all ingredients on the apples. Let the apple slices set for 15 minutes.


Turn the fresh apple pie filling into your pie crust, spread out the apples so that they fill in the crust evenly. A mound of apples in the center is okay. Top the apples with another pie crust and pinch the lower crust into the upper crust on the sides. Seal the sides well so the juices do not come out the sides when baking.


Use a cold knife to make slits in the upper pie crust. This will allow the steam from the pie to escape. Melt 1-1/2 tablespoons of butter and then drizzle it over the top pie crust. Then drizzle 2 tablespoons of sugar over the butter.

Bake pie at 400’F for 30 minutes, then lower the heat to 350’F and bake 30 more minutes. The pie is done when the apples are tender. Let pie cool completely before serving.

Slice and serve with a scoop of Bryers homemade natural vanilla ice-cream, know that it is hard to eat one slice of homemade apple pie.

Learn how to make delicious pie crust here 

Learn how to peel and core apples / FAST

Favorite Fresh Peach Pie Recipe

When it comes to making peach pie know that there is only one way to make it and that is from scratch. I have eaten pie made from canned peaches, then made with fresh peaches, and found that the fresh fruit was best tasting.

My mom and dad loved peaches and when I was a kid I remember our peach trees. Dad would have to support the branches because there was so much fruit. Every  summer when the peaches were ripe we would all take the bushel baskets and helped our parents harvest the peaches for our Elberta trees.

I grew up eating my moms peach bake goods. My mom made cobblers that were wonderful but the fresh peach pie was my favorite. If the peach harvest was great we would have peach pie or peach preserves on Thanksgiving served with side of homemade ice cream. If you are like me and love peach pie then I know you will enjoy my favorite recipe. The one I share with you is one that has been passed down, it is a basic recipe that makes delicious pies.

Making pie with fresh fruit ,means that you have to allow time to get the peaches ready for pie. You will have to remove the skin from the peaches, then slice in half to remove the seed before you can cut them in half inch slices, then cut those slices in half for fresh peach pie.

The following ingredients are needed for one 9 inch pie.


8 large ripe peaches.
½ a cup of brown sugar
1/3 cup of granulated sugar
1 teaspoon of cinnamon
¼ cup of flour

Recipe for pie

• In a large mixing bowl add the sliced peaches, then the brown sugar and mix with spoon. Then add the granulated sugar, cinnamon and flour. Mix again so that there is a coating of the flour on the peaches. Let the peaches set for 15 minutes.
• Turn the fresh peach pie filling into your pie crust, spread out the peaches so that they fill in the crust evenly.
• Top the peaches with another pie crust and pinch the lower crust into the upper crust on the sides. Seal the sides well so the juices do not come out the sides when baking.
• Insert a knife blade in the freezer for 10 minutes, then use this cold knife to make slits in the upper pie crust. These slits will allow the steam from the pie to escape.
• Melt 1-1/2 tablespoons of butter and then drizzle it over the top pie crust. Then drizzle 2 tablespoons of sugar over the butter.
• Bake pie at 400’F for 30 minutes, then lower the heat to 350’F and bake 30 more minutes. The peach pie is done when the juices escape from the slits in pie crust. Let pie cool completely before serving.

Note: It is a good idea to set a cookie sheet under the pie to prevent the juices from pie from spilling onto your oven.

Here is a perfect recipe for flaky and delicious pie crust.

Elderberry Apple Pie Recipe

In the fall when the weather turns cool I enjoy baking fresh berry and fruit pies.  One of my favorite pies is apple elderberry.  This recipe is not one you are going to find at your weekly recipe meet  because I came up with it because my husband likes apple pie and I like elderberry so I mixed the fruit so we both had a pie we would enjoy.

I grow elderberries in my yard for the birds but always take from the bush for my autumn recipes.  In august I harvested elderberries by cutting off the dark blue black clusters with my garden scissor and then I put the berry cluster in a colander to wash off before freezing.  

Fresh elderberries are messy; the juice stains and is nearly impossible to get out so I always freeze before using.  When I back with elderberries I always add them to recipe when they are frozen.

Gather ingredients for pie recipe:

2 Cups of fresh elderberries (I use fresh berries that I froze)
4 Cups of peeled, cored and apples
3 Tablespoons of all purpose flour
½ Teaspoon of cinnamon
1 Cup granulated sugar
2 Tablespoons of salt free butter
2- 9 Inch pie crust

Here is the recipe for elderberry-apple pie:

Add the apples, flour, and sugar to the bowl and mix all ingredients. Then add the frozen elderberries and mix gently to avoid breaking the berries.

Line your pie plate with the pie crust and then pour the apple and elderberry filling into the crust. Top the pie filling with the second pie crust and pinch the top and bottom crusts together. Use a fork to create steam release holes in the top of the crust. Then pat the crust with the butter.

Your oven should be preheated to 450 degrees Fahrenheit and oven rack should be put in the center.

Bake your pie at 450 for ten minutes and then turn the heat down to 400 and bake pie for one hour.

Test to see if the pie is done by inserting a toothpick in the center if the toothpick comes out clean then the pie is done.

Let pie cool before serving then garnish the pie with freshly whipped cream or a scoop of vanilla ice cream .  My husband enjoys his pie with Andy’s frozen vanilla custard.  It sure is good and is the perfect ending for a autumn day.