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Chocolate Marbled Peanut Butter Pie

Chocolate and peanut butter stick together in this recipe to create a beautiful marbled pie. Don’t miss this silky-smooth take on chocolate and peanut butter.

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 18  Minutes

Ingredients

  Amount Per Serving % DV *
Calories520
Calories from Fat270
Total Fat30 g46% DV
Saturated Fat13 g65% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium250 mg10% DV
Total Carbohydrates56 g19% DV
Dietary Fiber2.0 g8% DV
Sugars37 g
Protein7 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
  Amount Per Serving % DV *
Calories520
Calories from Fat270
Total Fat30 g46% DV
Saturated Fat13 g65% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium250 mg10% DV
Total Carbohydrates56 g19% DV
Dietary Fiber2.0 g8% DV
Sugars37 g
Protein7 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
  • 1 package cream cheese (3 oz.) , softened
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1/2 cup milk
  • 1 tub frozen non-dairy whipped topping (8 oz.) , thawed
  • 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 1 extra serving-size packaged graham cracker crumb crust (9 oz.)
  • 1/2 cup REESE'S Creamy Peanut Butter

Directions

  • 1. Beat peanut butter, cream cheese and vanilla in medium bowl on medium speed of mixer until smooth. Gradually add powdered sugar and milk, beating until smooth. Fold in whipped topping.
  • 2. Place 1 cup peanut butter mixture in separate bowl. Spread remaining mixture into crust.
  • 2. Place chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds or until chocolate is melted and smooth when stirred. Stir chocolate into reserved peanut butter mixture, blending thoroughly; drop by tablespoons onto top of pie. Using knife or spatula, gently swirl for marbled effect.
  • 3. Cover; freeze 3 to 4 hours or until firm. Garnish as desired. Makes 8 servings.

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