Double Trouble Delight Delta Pie

Double Trouble Delight Delta Pie

( This post contains affiliate links. This means I may receive a small amount of money at no additional cost to you. See my disclosures here )

Chocolate and peanut butter seems to be my dear man’s most craved dessert. Every time we go shopping he MUST have (drooling stage lol) peanut butter chocolate everything seriously you name he wants it. 

Peanut butter and cocoa make this chilled 2-layer pie double trouble good. Serves up nicely with a nice cup of coffee or cold glass of milk. 

Double Trouble Delight Delta Pie

Prep Time: 30 minutes

Cook Time: 6 hours

Total Time: 6 hours, 30 minutes

Serving Size: 8 Servings

Double Trouble Delight Delta Pie


  • 1 Cup Graham Cracker Crumbs
  • 1/2 Cup Presweetened Cocoa Powder
  • 1/3 Cup Chopped Peanuts
  • 6 Tbs Butter or Margarine, Melted!
  • 1/2 Cup Presweetened Cocoa Powder
  • 1 Envelope Unflavored Gelatin
  • 1/3 Cup Milk
  • 3 Tbs Light Corn Syrup
  • 1 Beaten Egg
  • 3 Tbs Butter or Margarine
  • 1/2 tsp Vanilla!
  • 1/3 Cup Sugar
  • 1 Cup Milk
  • 2 Slightly Beaten Egg Yolks
  • 1/2 Cup Cup Creamy Peanut Butter
  • 2 Egg Whites
  • 1/4 Cup Sugar
  • 1/2of a 4-Ounce Container Frozen Whipped Dessert Topping, Thawed


    Step 1
  1. Combine graham cracker crumbs, the first 1/2 cup cocoa powder, the chopped peanuts and the 6 Tbs melted butter or margarine.
  2. Press into a 9-Inch pie plate. Bake in 350* degree oven for 10 minutes; set aside
  3. Step 2
  4. Combine the second 1/2 cup of cocoa powder and 1/2 envelope (about 1 tsp) of the unflavored gelatin.
  5. Add the 1/3 cup milk, the light corn syrup, egg, and the 3 Tbs butter or margarine.
  6. Cook and stir over medium-low heat till mixture coats a metal spoon
  7. Remove from heat; stir in vanilla.
  8. Cool mixture for 10 minutes
  9. Pour in to prepared crust; chill
  10. Step 3
  11. In a saucepan combine the remaining unflavored gelatin and the 1/3 cup sugar
  12. Stir in remaining 1 cup milk and slight beaten egg yolks
  13. Cook and stir over medium-low heat till mixture coats metal spoon.
  14. Remove from heat; blend in peanut butter, stirring till melted.
  15. Chill till mixture is partially set (Consistency of unbeaten egg whites)
  16. Beat egg whites to soft peaks (Tips stand curl over)
  17. Gradually add 1/4 cup sugar, beating to stiff peaks (Tips stand straight up)
  18. Fold into yolk mixture along with whipped dessert topping.
  19. Spoon into crust
  20. Chill 6 hours
Schema/Recipe SEO Data Markup by Yummly Rich Recipes



Leave a Reply