Chocolate Peanut Butter Pie

This pie is the pure confection of a smooth peanut butter cream filling on a nut and chocolate-studded crust.

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  • prep time 25 min
  • total time 4 hr 40 min
  • ingredients 12
  • servings 8
 

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
cup peanuts, finely chopped
1/2
cup miniature semi-sweet chocolate chips

Filling

1 1/4
cups whipping cream
1/4
cup powdered sugar
1
tablespoon vanilla
1
(8-oz.) pkg. cream cheese, softened
1/2
cup creamy peanut butter
1
cup powdered sugar
1/4
cup milk

Topping

2
tablespoons finely chopped peanuts
2
tablespoons miniature semi-sweet chocolate chips

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Prepare pie crust according to package directions for unfilled one-crust pie using a 9-inch pie pan. (Refrigerate remaining crust for a later use.) Gently press 1 cup peanuts into bottom and up sides of crust. Prick crust with fork. Bake at 450°F. for 10 to 14 minutes or until light golden brown. Cool. Sprinkle with 1/2 cup chocolate chips.
  • 2 In medium bowl, beat whipping cream, 1/4 cup powdered sugar and vanilla until soft peaks form; set aside. In large bowl, beat cream cheese and peanut butter until light and fluffy. Add 1 cup powdered sugar and milk; beat until smooth and creamy. Fold in 1 1/2 cups of the whipped cream. Spoon into cooled pie crust; spread evenly. Refrigerate at least 4 hours before serving.
  • 3 Garnish with remaining whipped cream; sprinkle with topping. Store in refrigerator.
  • 1 Heat oven to 450°F. Prepare pie crust according to package directions for unfilled one-crust pie using a 9-inch pie pan. (Refrigerate remaining crust for a later use.) Gently press 1 cup peanuts into bottom and up sides of crust. Prick crust with fork. Bake at 450°F. for 10 to 14 minutes or until light golden brown. Cool. Sprinkle with 1/2 cup chocolate chips.
  • 2 In medium bowl, beat whipping cream, 1/4 cup powdered sugar and vanilla until soft peaks form; set aside. In large bowl, beat cream cheese and peanut butter until light and fluffy. Add 1 cup powdered sugar and milk; beat until smooth and creamy. Fold in 1 1/2 cups of the whipped cream. Spoon into cooled pie crust; spread evenly. Refrigerate at least 4 hours before serving.
  • 3 Garnish with remaining whipped cream; sprinkle with topping. Store in refrigerator.

EXPERT TIPS

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Expert Tips

Shiny Baking Pans When baking pies and tarts in shiny pans, the bottom crusts do not brown well because heat is reflected away from the pan. To ensure well-baked bottom crusts, place the filled pie or tart pan on a preheated cookie sheet before baking. Bake it for the time stated in the recipe.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
560
,
% Daily Value
Total Fat
43g
43%
(Saturated Fat
19g,
19%
),
Cholesterol
72mg
72%;
Sodium
360mg
360%;
Total Carbohydrate
39g
39%
(Dietary Fiber
3g
3%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
15%;
Calcium
6%;
Iron
6%;
Exchanges:
1 Starch; 1 1/2 Fruit; 2 1/2 Other Carbohydrate; 9 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.