Peanut Butter Cream Pie
Country Woman
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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!
SERVINGS: 10-12
CATEGORY: Dessert
METHOD: Chill
TIME: Prep: 30 min. + chilling
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 mixing 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.