Chocolate Peanut Butter Pie Recipe

Summary

Difficulty LevelEasyCuisine
CourseMethod
DishMain Ingredient

Ingredients

 Pie crusts15 Ounce (1 package, Pillsbury, All Ready)
 Peanuts1 Cup (16 tbs), finely chopped
 Miniature semi sweet chocolate chips1⁄2 Cup (8 tbs)
 Whipping cream1 1⁄4 Cup (20 tbs)
 Powdered sugar1⁄4 Cup (4 tbs)
 Vanilla1 Tablespoon
 Cream cheese8 Ounce, softened (1 package)
 Creamy peanut butter1⁄2 Cup (8 tbs)
 Powdered sugar1 Cup (16 tbs)
 Milk1⁄4 Cup (4 tbs)
 Finely chopped peanuts2 Tablespoon
 Miniature semi sweet chocolate chips2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 6974 Calories from Fat 4196

% Daily Value*

Total Fat 476 g732.3%

Saturated Fat 190.5 g952.3%

Trans Fat 0 g

Cholesterol 669.4 mg

Sodium 3743.4 mg156%

Total Carbohydrates 573 g191%

Dietary Fiber 28.6 g114.3%

Sugars 240.5 g

Protein 106 g211.8%

Vitamin A 58.5% Vitamin C

Calcium 68.1% Iron 69.3%

*Based on a 2000 Calorie diet

Directions

Heat oven to 450°F.
Prepare pie crust according to package directions for unfilled one-crust pie using a 9-inch pie pan.
Gently press 1 cup peanuts into bottom and up sides of crust.
Prick crust with fork.
Bake at 450°F.for 10 to 14 minutes or until light golden brown.
Cool.
Sprinkle with 1/2 cup chocolate chips.
In medium bowl, beat whipping cream, 1/4 cup powdered sugar and vanilla until soft peaks form; set aside.
In large bowl, beat cream cheese and peanut butter until light and fluffy.
Add 1 cup powdered sugar and milk; beat until smooth and creamy.
Fold in 1 1/2 cups of the whipped cream.
Spoon into cooled pie crust; spread evenly.
Refrigerate at least 4 hours before serving.
Garnish with remaining whipped cream; sprinkle with topping.
Store in refrigerator.
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