Peanut Cream Pie
"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."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.