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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
15 oz pkg refrigerated pie crust
1/2 cup butter, sofened
1/2 cup powdered sugar
1/4 cup whipping cream
3/4 cup semi-sweet chocolate chips, melted
3/4 tsp vanilla
1/2 cup peanuts, chopped
1 (8 oz) pkg cream cheese, room temperature
1/2 cup creamy peanut butter
1 cup powdered sugar
3/4 cup whipping cream
1/4 cup chopped peanuts
Chocolate curls, if desired
Preheat oven to 450. Prepare 1 pie crust according to pkg directions for unfilled one-crust pie using 9 inch pie pan. Flute as desired. Bake for 9-11 minutes or until lightly browned. Cool.
In small bowl, beat butter and 1/2 cup of powdered sugar until light and fluffy. Add 1/4 cup whipping cream; beat at medium speed until smooth. Add melted chocolate and vanilla; blend well. Spread 3/4 cup of this chocolate filling evenly in cooled pie crust. (Reserve remaining chocolate filling for top of pie) Sprinkle with 1/2 cup of chopped peanuts.
In large bowl, beat cream cheese and peanut butter at medium speed until well blended. Add 1 cup powdered sugar and 3/4 cup of whipping cream; beat until smooth and creamy. Spoon this peanut butter filling evenly over the chocolate filling. Spread reserved chocolate filling in a circle over top of pie . Sprinkle 1/4 cup chopped peanuts over top of pie. Can garnish top of pie with chocolate curls. Refrigerate at least 3 hours before serving. Store in refrigerater.
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PEANUT CREAM PIE SUPREME
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
15 oz pkg refrigerated pie crust
1/2 cup butter, sofened
1/2 cup powdered sugar
1/4 cup whipping cream
3/4 cup semi-sweet chocolate chips, melted
3/4 tsp vanilla
1/2 cup peanuts, chopped
1 (8 oz) pkg cream cheese, room temperature
1/2 cup creamy peanut butter
1 cup powdered sugar
3/4 cup whipping cream
1/4 cup chopped peanuts
Chocolate curls, if desired
Preheat oven to 450. Prepare 1 pie crust according to pkg directions for unfilled one-crust pie using 9 inch pie pan. Flute as desired. Bake for 9-11 minutes or until lightly browned. Cool.
In small bowl, beat butter and 1/2 cup of powdered sugar until light and fluffy. Add 1/4 cup whipping cream; beat at medium speed until smooth. Add melted chocolate and vanilla; blend well. Spread 3/4 cup of this chocolate filling evenly in cooled pie crust. (Reserve remaining chocolate filling for top of pie) Sprinkle with 1/2 cup of chopped peanuts.
In large bowl, beat cream cheese and peanut butter at medium speed until well blended. Add 1 cup powdered sugar and 3/4 cup of whipping cream; beat until smooth and creamy. Spoon this peanut butter filling evenly over the chocolate filling. Spread reserved chocolate filling in a circle over top of pie . Sprinkle 1/4 cup chopped peanuts over top of pie. Can garnish top of pie with chocolate curls. Refrigerate at least 3 hours before serving. Store in refrigerater.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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