Peanut Butter Dessert Recipe

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Peanut Butter Dessert 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!
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
10-12 servings
TOTAL 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 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.
Originally published as Peanut Butter Cream Pie in Country Woman January/February 2006, p11

Nutritional Facts

1 piece: 585 calories, 42g fat (22g saturated fat), 49mg cholesterol, 350mg sodium, 49g carbohydrate (34g sugars, 2g fiber), 7g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Peanut Butter Cream Pie in Country Woman January/February 2006, p11

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