Peanut Cream Pie

Prep Time
Cook Time
Ready In

Recipe: #31104

December 14, 2018

"I love peanut butter pie, but not the cream cheese/cool whip varieties. Mom gave me this recipe many years ago, and I just came across it today."

Original recipe yields 10-12 servings


  • Serving Size: 1 (217.2 g)
  • Calories 683.5
  • Total Fat - 52.4 g
  • Saturated Fat - 26.5 g
  • Cholesterol - 879.9 mg
  • Sodium - 297.2 mg
  • Total Carbohydrate - 40 g
  • Dietary Fiber - 0.5 g
  • Sugars - 33.5 g
  • Protein - 14.4 g
  • Calcium - 172.1 mg
  • Iron - 2.2 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.2 mg

Step 1

Crumb Layer: Combine peaut butter and powdered sugar in small bowl. Stir with fork until crumbly. Sprinkle into baked pie crust.

Step 2

Fudge Sauce: Combine chocolate and butter in small saucepan. Stir in milk. Cook and stir over medium high heat until mixture comes to a boil. Cok and stir 2 minutes. Remove from heat. Set aside.

Step 3

Stir about 1/3 of hot mixture slowly into egg yolks, mix well. Return mixture to saucepan. Cook and stir 2 minutes. Remove from heat.

Step 4

Add peanut butter chips, butter and vanilla. Stir until chips are melted.

Step 5

Pour fudge sauce over crumbs. Spoon filling over fudge sauce. Cover with plastic wrap, chill until set, 2-3 hours.

Step 6

Topping: Beat whipping cream at high speed in mixer until stiff peaks form. Slowly add sugar and vanilla. Spread over filling. Chill

Step 7

Drizzle: Immediately before serving, melt peanut butter chips and shortening in microwave at 50% power and drizzle over cut slices. (Drizzle hardens, so don't drizzle whole pie, it will make it messy to cut.)

Tips & Variations

No special items needed.