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Peanut Butter Cream Pie

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!

10-12 ServingsPrep: 30 min. + chilling

Ingredients

1/2 cup semisweet chocolate chips
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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
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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;

2 of 2

Peanut Butter Cream Pie (continued)

Directions (continued)

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.

Nutrition 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.