Peanut Butter-Chocolate Pie

Peanut Butter-Chocolate Pie

"'Peanut butter is very popular at our house,' explains Mary Vasudeva, who took a favorite pie recipe, reduced the butter and chocolate, replaced most of the cream with whipped topping (the peanut butter flavor conceals the secret), and came up with this just-as-luscious version."
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Ingredients

2 h 40 m servings 542 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 542 kcal
  • 27%
  • Fat:
  • 38.5 g
  • 59%
  • Carbs:
  • 46.5g
  • 15%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Gently fit pastry into a 9-inch pie pan. Fold excess pastry under and flush with pan rim. Pinch pastry rim to flute decoratively. Prick dough all over with a fork.
  2. Bake in a 375 degree oven until golden brown, about 15 minutes. Let cool at least 15 minutes.
  3. Meanwhile, in a microwave-safe bowl, combine chocolate chips and whipping cream. Heat in a microwave oven at 50% power, stirring every 30 seconds, until chocolate is soft, about 1 minute total. Stir until mixture is smooth; pour into crust, covering the bottom evenly.
  4. Rinse bowl, wipe dry, and add brown sugar and butter (cut into chunks). Heat in a microwave oven at full power (100%), stirring every 30 seconds until butter melts and sugar dissolves, 1 to 2 minutes total. Let mixture cool slightly, about 10 minutes.
  5. Add milk and peanut butter to bowl. Beat with a mixer on medium speed to blend well. Add whipped topping, stir to mix, then beat until well blended, scraping bowl often. Scrape peanut butter mixture evenly over chocolate in crust.
  6. Cover and chill at least 2 hours or up to 2 days. Cut into wedges.

Footnotes

  • Reprinted with permission of Sunset(R) magazine. All rights reserved.

Reviews

Read all reviews 4
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My sister-in-law introduced the family to this recipe. As is, I have to give it 4 stars--which is a very good rating. We think it's even better with an Oreo cookie crust (you can buy them pre-...

This recipe is awesome! This is one out of about three peanut butter pies I tried and it was great. I put it into a chocolate cookie pie crust and another one into a graham craker crust and both...

The pie was delicious and every slice was eaten up very quickly, however, two things...first is when I melted the chocolate and spread it on bottom of pie it was clumping and didn't spread smoot...

My family and i have been eperimenting with chocolate and peanut butter for years. This is the first pie that has really incorporated the peanut butter! It's so light a creamy with the use of th...

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