Two-Layer Chocolate Peanut Butter Cream Pie

Chocolate-peanut butter desserts aren't just in cup form, you know! Learn how to make cream pie with a candy bar-flavored twist with this decadent layered chocolate-peanut butter cream pie.

Two-Layer Chocolate Peanut Butter Cream Pie
Photo: Peter Krumhardt
Prep Time:
40 mins
Bake Time:
8 mins
Chill Time:
4 hrs
Total Time:
40 mins
Yield:
8 slices

Ingredients

  • 2 cup finely crushed peanut butter sandwich cookies (about 16 cookies)

  • ¼ cup butter, melted

  • ¾ cup sugar

  • 3 tablespoon cornstarch

  • 2 ½ cup half-and-half or light cream

  • 4 egg yolks, lightly beaten

  • 1 tablespoon butter

  • 1 ½ teaspoon vanilla

  • cup semisweet chocolate pieces

  • cup peanut butter-flavor pieces

Peanut Brittle Whipped Cream

  • 1 cup whipping cream

  • 2 tablespoon powdered sugar

  • ½ cup peanut brittle candy, coarsely crushed

Directions

  1. Preheat oven to 375°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. 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 (per serving)

753 Calories
47g Fat
78g Carbs
9g Protein
Nutrition Facts
Calories 753
% Daily Value *
Total Fat 47g 60%
Saturated Fat 26g 130%
Cholesterol 196mg 65%
Sodium 282mg 12%
Total Carbohydrate 78g 28%
Total Sugars 44g
Protein 9g
Vitamin C 0.6mg 3%
Calcium 121.2mg 9%
Iron 1.6mg 9%
Potassium 204mg 4%
Folate, total 24.2mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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