Chocolate-Peanut Butter Pie
Ingredients
- 15 chocolate creme filled sandwich cookies, crushed
- ¼ cup butter, melted
- 2 (4-oz) semi sweet chocolate bars, chopped
- 2½ cups heavy cream, divided
- 1 Tbsp light corn syrup
- 1½ cups creamy peanut butter
- 1 (8-oz) block cream cheese, softened
- 1 cup powdered sugar
- 6 chocolate covered peanut butter cup candies, chopped
- 1 (8-oz) carton frozen whipped topping, thawed
Instructions
- Stir together crushed cookies and melted butter in a bowl. Press crumb mixture in bottom and up sides of a 9-inch pie plate; refrigerate 20 minutes.
- Meanwhile, place chopped chocolate in a small bowl. Heat ½ cup cream in a small saucepan over medium heat until bubbles form around edges of pan. Pour hot cream over chopped chocolate in bowl; let stand 5 minutes. Add corn syrup, and stir until chocolate is melted and mixture is smooth.
- Spoon chocolate mixture over chilled crust in pie plate. Refrigerate 20 minutes.
- Meanwhile, beat peanut butter and cream cheese in a large bowl with a mixer at medium speed until creamy.
- Reduce speed to low, and gradually beat in powdered sugar until blended.
- Add 2 cups cream, and beat 1 minute. Increase speed to medium-high, and beat until mixture is thickened, about 4 minutes.
- Spoon mixture over chilled chocolate layer in crust; cover and refrigerate at least 4 hours.
- Sprinkle with peanut butter cups, and serve with whipped topping, if desired.
Nutritional Information
| Main | Total | |
| Servings | 12 | |
| Calories |
772
|
772
|
| Fat (g) | 60 | 60 |
| Sat. Fat (g) | 31 | 31 |
| Protein (g) | 13 | 13 |
| Carb (g) | 54 | 54 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 340 | 340 |
| T. Sugs (g) | 43 | 43 |
| A. Sugs (g) | 39 | 39 |
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