Two-Layer Chocolate Peanut Butter Cream Pie

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