Sweet Chocolate-Peanut Butter Pie

Treat your family with this delicious baked dessert! Enjoy this nutty chocolate pie made using Pillsbury® refrigerated pie crusts.

(5)
3 reviews.
Save and Share
  • prep time 25 min
  • total time 60 min
  • ingredients 13
  • servings 12
 

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/3
cup hazelnut spread with cocoa
1/3
cup semisweet chocolate chips
1/4
cup chopped dry-roasted peanuts
2
eggs, separated
1/2
cup packed brown sugar
3/4
cup crunchy peanut butter
1/4
cup light corn syrup
2/3
cup evaporated milk
1
teaspoon vanilla

Garnishes, if desired

1/4
cup hazelnut spread with cocoa, warmed
Sweetened whipped cream
Chopped dry-roasted peanuts

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate except bake 5 to 7 minutes or just until set; cool 10 minutes.
  • 2 Reduce oven temperature to 350°F. Spread hazelnut spread evenly on bottom only of crust; sprinkle chocolate chips and peanuts over hazelnut spread.
  • 3 In small bowl, beat egg whites with electric mixer on medium speed until stiff peaks form; set aside. In large bowl, beat egg yolks and brown sugar on medium speed until mixture is light in color and thickens. Add peanut butter and corn syrup; beat until blended. Beat in milk and vanilla gradually on low speed. Gently stir egg whites into peanut butter mixture until blended; spread over chocolate chips and peanuts.
  • 4 Bake 32 to 38 minutes or until filling is set (center may be slightly soft). Serve pie warm or at room temperature drizzled with warmed hazelnut spread and sweetened whipped cream. Store in refrigerator.
  • 1 Heat oven to 425°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate except bake 5 to 7 minutes or just until set; cool 10 minutes.
  • 2 Reduce oven temperature to 350°F. Spread hazelnut spread evenly on bottom only of crust; sprinkle chocolate chips and peanuts over hazelnut spread.
  • 3 In small bowl, beat egg whites with electric mixer on medium speed until stiff peaks form; set aside. In large bowl, beat egg yolks and brown sugar on medium speed until mixture is light in color and thickens. Add peanut butter and corn syrup; beat until blended. Beat in milk and vanilla gradually on low speed. Gently stir egg whites into peanut butter mixture until blended; spread over chocolate chips and peanuts.
  • 4 Bake 32 to 38 minutes or until filling is set (center may be slightly soft). Serve pie warm or at room temperature drizzled with warmed hazelnut spread and sweetened whipped cream. Store in refrigerator.

EXPERT TIPS

toggle

Expert Tips

To make sweetened whipped cream, in chilled small bowl, beat 1 cup heavy whipping cream, 2 teaspoons powdered sugar and 1/2 teaspoon vanilla with electric mixer on high speed until stiff peaks form. Refrigerate until ready to use.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
220mg
220%;
Total Carbohydrate
36g
36%
(Dietary Fiber
2g
2%
  Sugars
22g
22%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
8%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.