Two-Layer Chocolate Peanut Butter Cream Pie

Two-Layer Chocolate Peanut Butter Cream Pie + enlarge image
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6 users rated this recipe an average rating of 3.5
Yields:
8 slices
Prep:
40 mins
Bake:
8 mins 375°F
Chill:
4 hrs
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Two-Layer Chocolate Peanut Butter Cream Pie

Ingredients
2
cups finely crushed peanut butter sandwich cookies (about 16 cookies)
1/4
3/4
cup sugar
3
tablespoons cornstarch
2 1/2
cups half-and-half or light cream
4
egg yolks, lightly beaten
1
tablespoon butter
1 1/2
teaspoons vanilla
2/3
2/3
cup peanut butter-flavor pieces

Directions

  1. Preheat oven to 375 degrees F. In a medium bowl stir together crushed cookies and the melted butter; press onto the bottom and up the sides of a 9-inch pie plate. Bake about 8 minutes or until firm. Cool completely on a wire rack.
  2. In a medium saucepan combine sugar and cornstarch. Gradually stir in half-and-half. Cook over medium-high heat until thickened and bubbly, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot filling into the egg yolks. Add yolk mixture to saucepan. Bring to a gentle boil, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in the 1 tablespoon butter and the vanilla.
  3. Immediately pour half of the hot mixture into a medium bowl; add chocolate pieces. Add peanut butter pieces to the remaining half of the hot mixture. Stir each mixture until melted and smooth. Pour warm chocolate mixture into piecrust; smooth top. Carefully and gently, spoon warm peanut butter mixture over chocolate mixture; smooth top. Gently press a sheet of plastic wrap directly onto the peanut butter filling. Chill for at least 4 hours.
  4. Just before serving, spread Peanut Brittle Whipped Cream evenly over pie. Serve immediately.

Peanut Brittle Whipped Cream

Ingredients

1
cup whipping cream
2
tablespoons powdered sugar
1/2
cup peanut brittle candy, coarsely crushed

Directions

  1. In a large mixing bowl beat whipping cream with an electric mixer on medium to high speed until soft peaks form (tips curl). Reduce speed to low; beat in powdered sugar. Increase speed to medium-high and continue beating until stiff peaks form (tips stand straight). Gently fold in coarsely crushed peanut brittle candy.

Nutrition Facts

(Two-Layer Chocolate Peanut Butter Cream Pie)
    Per serving:
  • 753 kcal cal.,
  • 47 g fat
  • (26 g sat. fat,
  • 2 g polyunsaturated fat,
  • 14 g monounsatured fat),
  • 196 mg chol.,
  • 282 mg sodium,
  • 78 g carb.,
  • 2 g fiber,
  • 44 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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