Over The Top! Cream Pie

10-12
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In


"Luscious layers of fudge and "peanuty" cream pie topped with expresso flavored whipped cream. Allow time for fudge layer to cool before making cream layer."

Original recipe yields 10-12 servings
OK
  • CRUST
  • FUDGE LAYER
  • CREAM LAYER
  • TOPPING

Nutritional

  • Serving Size: 1 (174.6 g)
  • Calories 639.4
  • Total Fat - 44.5 g
  • Saturated Fat - 21.5 g
  • Cholesterol - 101.1 mg
  • Sodium - 594.8 mg
  • Total Carbohydrate - 51.3 g
  • Dietary Fiber - 2.4 g
  • Sugars - 37.7 g
  • Protein - 11.9 g
  • Calcium - 85.9 mg
  • Iron - 1.2 mg
  • Vitamin C - 2.2 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 325 degrees. Make expresso and chill.

Step 2

Crust:

Step 3

Mix together melted butter, crumbs and sugar, press into a large pyrex pie plate. Microwave on half power for 2 minutes.

Step 4

Fudge Layer:

Step 5

Melt chocolate chips and chocolate syrup and stir until smooth. In separate bowl, combine flour, baking powder and salt.

Step 6

In mixer, cream butter, sugar, egg and egg white until thickened, then mix in melted chocolate and vanilla. Mix in dry ingredients until just blended.

Step 7

Pour into crust and push up sides a bit. Bake for 20-25 minutes or until set. Cool before adding cream layer. Center will fall, that's okay.

Step 8

Cream Layer:

Step 9

Cream butter, peanut butter and sugar, add cream cheese and beat until well incorporated. Fold in whipped cream and spread over fudge layer. Refrigerate.

Step 10

Topping:

Step 11

Stir expresso into whipped cream and spread over cream layer. Top with chocolate sprinkles and chopped peanuts. Cover and refrigerate.

Tips & Variations


No special items needed.