Unforgettable Peanut Butter Pie

Enjoy this peanut butter filled dessert pie baked using Pillsbury® refrigerated pie crusts – a wonderful treat.

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Servings 8

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( 2 ) Ratings

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State Fair Pie Competition 2011

Donna Buckland

Billerica, Massachusetts

ingredients 12
Prep Time 20 min
Total Time 2 hr 0 min

Ingredients

Crust

1: Pillsbury® refrigerated pie crust, softened as directed on box

Filling

1: cup creamy peanut butter

2/3: cup dark corn syrup

2/3: cup packed brown sugar

3: eggs

3: tablespoons butter, melted

1/4: cup butterscotch chips

1/4: cup dark chocolate chips

1/4: cup peanut butter chips

Topping

1/2: cup chopped peanuts

1/2: cup peanut butter chips

1 1/2: teaspoons shortening

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Directions

1 Heat oven to 425°F. Place pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. (If desired, add a peanut to each flute on edge of crust.)
2 In large bowl, mix filling ingredients with electric mixer on medium speed about 1 minute or until smooth. Pour mixture into unbaked crust. Top with chopped peanuts. Cover edge of crust with strips of foil.
3 Bake 10 minutes. Reduce oven temperature to 350°F. Bake about 30 minutes longer or until center is set.
4 In small microwavable bowl, microwave peanut butter chips and shortening uncovered on High 15 seconds; stir. Microwave 15 to 25 seconds longer or until mixture can be stirred smooth. Spoon into small food-storage plastic bag. Cut off tiny corner of bag; squeeze bag to drizzle mixture over pie. Refrigerate about 1 hour or until set.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 730
Calories from Fat: 380),

% Daily Value

Total Fat: 42g; 42%
(Saturated Fat 12g, 12% Trans Fat 0g 0% ),
Cholesterol: 95mg; 95%;
Sodium: 420mg; 420%;
Total Carbohydrate: 71g; 71%
(Dietary Fiber 4g 4% Sugars 41g 41% ),
Protein: 16g; 16%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 10%;

Exchanges:

2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 6 Fat;