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Chocolate Peanut Butter Cream Pie
A creamy chocolate-peanut butter filling and Oreo® crust make dessert the easiest part of the meal.
Ingredients
- 20 chocolate sandwich cookies, finely crushed
- ¼ cup (60 mL) butter, melted (½ stick)
- 8 oz. (250 g) cream cheese, softened, divided
- 1 cup (250 mL) creamy peanut butter
- 2 cups (500 mL) heavy cream, divided
- 1 pkg French Silk Dessert Mix
- ¼ cup (60 mL) butter, softened (½ stick)
- Optional Toppings: Chocolate curls, chopped peanut butter candies, or chopped peanuts
Directions
- Preheat the oven to 350°F (175°C).
- Combine the crushed cookies and melted butter in a medium bowl. Press into the bottom and up the sides of the Fully Glazed Stone Pie Plate. Bake for 10 minutes. Remove from the oven and cool completely.
- Add 4 oz. (125 g) of the cream cheese and all of the peanut butter to the bowl of the Deluxe Stand Mixer. Select BEAT for 1 minute. Set to WHIP for 2 minutes and 10 seconds and slowly add 1 cup (250 mL) of the heavy cream and whip until thick and fluffy. Spread half of the mixture into the pie crust and set aside the remaining for the topping.
- Add the remaining cream cheese, and all of the butter and dessert mix to the bowl of the stand mixer. Select BEAT for 30 seconds, or until combined. Select WHIP for 1 minute and 10 seconds and slowly add the remaining heavy cream and whip until thick and fluffy. Spread over the peanut butter layer in the pie plate.
- Attach the closed star tip to the Easy-Accent® Decorator and fill with the remaining peanut butter mixture. Pipe evenly along the edge of the pie.
- Sprinkle with toppings, if you’d like. Chill in the refrigerator for 2 hours or overnight before serving.
Yield:
- 12 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 500, Total Fat 43 g, Saturated Fat 21 g, Cholesterol 85 mg, Sodium 240 mg, Carbohydrate 22 g, Fiber 2 g, Sugars 13 g (includes 10 g added sugar), Protein 8 g
Cook's Tips:
Use the bottom of a dry measuring cup to firmly press the cookie crust into the pan. This helps it hold the crust together when slicing.
Let the crust cool completely before adding the filling to keep the layers clean and defined. To speed things up, pop the crust in the fridge for a few minutes before you start adding filling.
