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Two-Layer Chocolate Peanut Butter Cream Pie

Yield: 8 slices
Prep 40 mins Bake 375°F 8 mins Chill 4 hrs
Two-Layer Chocolate Peanut Butter Cream Pie
  • 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.

Peanut Brittle Whipped Cream
  • 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.

Nutrition Facts (Two-Layer Chocolate Peanut Butter Cream Pie)
  • cal. (kcal) 753,
  • Fat, total (g) 47,
  • chol. (mg) 196,
  • sat. fat (g) 26,
  • carb. (g) 78,
  • Monounsaturated 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 (g) 24,
  • Cobalamin (Vit. B12) (g) 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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