Chocolate peanut butter pie

Recipe by
Total Time:
10 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • For 6 cupcake-sized pies
  • For the pie crust:
  • Powdered chocolate cookies/ biscuits - 1.5 cups (About 12 cookies powdered finely )
  • 2-3 tbsp butter
  • 1 tsp - Coffee powder (You could use instant coffee granules too)
  • 1 tbsp - Honey/Sugar
  • For the Filling:
  • 1/4 cup - Mixed nut butter/ Peanut butter
  • 2-3 tbsp - Chocolate-hazelnut spread/Nutella
  • 1 tbsp - Demerara sugar/white sugar (optional)
  • 1 tbsp - Milk chocolate chips

How to Make Chocolate peanut butter pie

  • Take the cookie powder in a bowl and add coffee and honey.
  • Add butter gradually and mix everything to form a dough that holds together well.
  • Divide into 6 balls. Each should be roughly the size of a rounded tablespoon.
  • Line a muffin pan with cupcake liners
  • Place one dough ball in each cavity and pat to shape
  • Refrigerate for a couple or hours (Or longer if you want)
  • Preheat oven to 180 degrees C
  • Place muffin tray inside oven and bake for 12-15 minutes till the pie shells harden somewhat. Don't over bake at this stage
  • Preparing the filling:
  • Mix all the ingredients for the filling while the pie shells are baking.
  • Assembling the chocolate nut butter pies:
  • Spoon the filling into each of the pie shells all the way to the top
  • Bake at 150 degrees C for 5-10 minutes till the filling firms up somewhat
  • Take the tray out of the oven and let the pies cool in the tray itself
  • Refrigerate for a couple of hours till filling hardens to your liking
  • Serve cold or let the pies come down to room temperature if you prefer.
  • Recipe courtesy: Nandini Sivakumar