- Recipes Home
- Interest Groups
Peanut Butter Luster Pie Recipe
|Pie crusts||15 Ounce (All Ready, Package)|
|For chocolate layer|
|Semi-sweet chocolate chips||1⁄2 Cup (8 tbs)|
|Powdered sugar||1⁄4 Cup (4 tbs)|
|Margarine/Butter||1 Cup (16 tbs)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Peanut butter||1 Cup (16 tbs)|
|Frozen whipped topping||12 Ounce, thawed (Container)|
|Semi sweet chocolate chips||1⁄2 Cup (8 tbs)|
|Corn syrup||1 1⁄2 Teaspoon|
|Frozen whipped topping||1 Tablespoon, thawed|
Serving size: Complete recipe
Calories 8903 Calories from Fat 4228
% Daily Value*
Total Fat 547 g842%
Saturated Fat 177 g885%
Trans Fat 0 g
Cholesterol 1.5 mg
Sodium 3837 mg159.9%
Total Carbohydrates 965 g321.7%
Dietary Fiber 22.1 g88.3%
Sugars 573.5 g
Protein 89 g179%
Vitamin A 166.3% Vitamin C 0.39%
Calcium 41.8% Iron 72.3%
*Based on a 2000 Calorie diet
Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch pie pan.
(Refrigerate remaining crust for later use.) Bake at 450°F. for 9 to 11 minutes or until light golden brown.
In small saucepan over low heat, melt 1/2 cup chocolate chips and 1 tablespoon margarine with 2 teaspoons water, stirring constantly until smooth.
Stir in powdered sugar; blend until smooth.
Add additional water if necessary for desired spreading consistency.
Spread mixture over bottom and up sides of cooled crust.
In medium saucepan, combine 1 cup margarine and brown sugar.
Cook over medium heat until margarine is melted and mixture is smooth, stirring frequently.
Refrigerate 10 minutes.
In large bowl, beat peanut butter and brown sugar mixture at low speed.
Beat 1 minute at medium-high speed.
Add 12 oz. whipped topping; beat an additional 1 minute at low speed or until mixture is smooth and creamy.
Pour over chocolate layer.
In small saucepan over low heat, melt 1/2 cup chocolate chips and 1 tablespoon margarine with 2 teaspoons milk and corn syrup, stirring constantly until mixture is smooth.
Add additional milk if necessary for desired spreading consistency.
Spoon over filling; carefully spread to cover.
Refrigerate at least 2 hours to set topping.
Garnish with whipped topping and peanuts.