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- 2 cups finely crushed peanut butter sandwich cookies (about 16 cookies)
- 1/4 cup butter, melted
- 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 cup semisweet chocolate pieces
- 2/3 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.
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 1/2 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.
- cal. (kcal) 753,
- Fat, total (g) 47,
- chol. (mg) 196,
- sat. fat (g) 26,
- carb. (g) 78,
- Monosaturated fat (g) 14,
- Polyunsaturated fat (g) 2,
- Trans fatty acid (g) 0,
- fiber (g) 2,
- sugar (g) 44,
- pro. (g) 9,
- vit. A (IU) 1020,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 282,
- Potassium (mg) 204,
- calcium (mg) 121,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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