Peanut Butter Cream Pie Recipe

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This peanut buttery treat is a specialty pie I make as manager and baker at our municipal airport's cafe. Pilot friends plot their flight plan to include a stop here in rural Kansas to refuel their planes and enjoy a slice of pie!

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Peanut Butter Cream Pie Recipe
  • Prep: 30 min. + chilling
  • Yield: 10-12 Servings
    •
30 30

Ingredients

  • 1/2 cup semisweet chocolate chips
  • 1 tablespoon plus 1 cup butter, divided
  • 1 tablespoon water
  • 1/4 cup confectioners' sugar
  • 1 pastry shell (9 inches), baked
  • 1 cup packed brown sugar
  • 1 cup creamy peanut butter
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • TOPPING:
  • 1/2 cup semisweet chocolate chips
  • 1 tablespoon butter
  • 2-1/2 teaspoons milk
  • 1-1/2 teaspoons light corn syrup
  • Whipped topping and salted peanuts

Directions

  • In a small saucepan, combine chocolate chips, 1 tablespoon butter and water. Cook and stir over low heat until smooth. Whisk in the confectioners' sugar until smooth. Spread over sides and bottom of pastry shell. Refrigerate until set.
  • For filling, in a saucepan, combine brown sugar and remaining butter. Cook and stir over medium heat until smooth. Transfer to a large bowl. Refrigerate for 10 minutes or until cool. Add peanut butter; beat on medium-high speed for 1 minute. Fold in whipped topping; spoon into crust. Refrigerate.
  • For topping, in a small saucepan, combine the chocolate chips, butter, milk and corn syrup. Cook and stir over low heat until smooth. Carefully spread over filling. Refrigerate for at least 2 hours. Garnish with whipped topping and peanuts. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 piece) equals 585 calories, 42 g fat (22 g saturated fat), 49 mg cholesterol, 350 mg sodium, 49 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Peanut Butter Cream Pie in Country Woman January/February 2006, p11

Healthy Cooking

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