State Fair Pie Competition 2011
Milwaukee, Wisconsin

Chocolate-Peanut Butter Pie with Bacon

Bacon adds a twist to this chocolate and peanut butter pie that’s made using Pillsbury® pie crust - a distinctive dessert.

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  • prep time 60 min
  • total time 1 hr 30 min
  • ingredients 13
  • servings 8
 

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
egg, beaten

Bacon

6
slices bacon

Chocolate Sauce

1
can (12 oz) evaporated milk
1
bag (12 oz) semisweet chocolate chips (2 cups)
1/2
cup sugar
1
tablespoon butter or margarine
1
teaspoon vanilla

Cream Cheese-Peanut Butter Filling

1
package (8 oz) cream cheese, softened
1
cup creamy peanut butter
1/2
cup sugar
1
container (8 oz) frozen whipped topping, thawed
1
large banana

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Cut star shapes or other desired shapes from second pie crust. Attach to the edge of pie crust in pie plate with beaten egg; brush tops of shapes with beaten egg. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.
  • 2 Reduce oven temperature to 350°F. Arrange bacon slices on ungreased 15x10x1-inch pan. Bake about 15 minutes or until bacon is crisp and brown. Drain on paper towels. Crumble into small bite-size pieces. Reserve half of the bacon pieces for garnish.
  • 3 Meanwhile, in 2-quart saucepan, heat evaporated milk, chocolate chips and 1/2 cup sugar to boiling over medium heat, stirring constantly. Remove from heat, and stir in butter and vanilla; set aside.
  • 4 In large bowl, beat cream cheese, peanut butter and 1/2 cup sugar with electric mixer on medium speed until smooth. Gently stir in whipped topping until combined.
  • 5 Spread 1/2 cup chocolate sauce over cooled crust. Sprinkle half of the bacon pieces over chocolate sauce. Slice banana and arrange over bacon pieces. Spread cream cheese-peanut butter filling over bacon pieces. Drizzle 2 tablespoons chocolate sauce over filling. Sprinkle remaining bacon pieces over top of pie. Refrigerate until ready to serve. Cover and refrigerate any remaining pie.
  • 1 Heat oven to 450°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Cut star shapes or other desired shapes from second pie crust. Attach to the edge of pie crust in pie plate with beaten egg; brush tops of shapes with beaten egg. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.
  • 2 Reduce oven temperature to 350°F. Arrange bacon slices on ungreased 15x10x1-inch pan. Bake about 15 minutes or until bacon is crisp and brown. Drain on paper towels. Crumble into small bite-size pieces. Reserve half of the bacon pieces for garnish.
  • 3 Meanwhile, in 2-quart saucepan, heat evaporated milk, chocolate chips and 1/2 cup sugar to boiling over medium heat, stirring constantly. Remove from heat, and stir in butter and vanilla; set aside.
  • 4 In large bowl, beat cream cheese, peanut butter and 1/2 cup sugar with electric mixer on medium speed until smooth. Gently stir in whipped topping until combined.
  • 5 Spread 1/2 cup chocolate sauce over cooled crust. Sprinkle half of the bacon pieces over chocolate sauce. Slice banana and arrange over bacon pieces. Spread cream cheese-peanut butter filling over bacon pieces. Drizzle 2 tablespoons chocolate sauce over filling. Sprinkle remaining bacon pieces over top of pie. Refrigerate until ready to serve. Cover and refrigerate any remaining pie.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
1040
(
Calories from Fat
560),
% Daily Value
Total Fat
62g
62%
(Saturated Fat
29g,
29%
Trans Fat
0g
0%
),
Cholesterol
80mg
80%;
Sodium
710mg
710%;
Total Carbohydrate
99g
99%
(Dietary Fiber
5g
5%
  Sugars
62g
62%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
20%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 9 Fat;
Carbohydrate Choices:
6 1/2
*Percent Daily Values are based on a 2,000 calorie diet.