Peanut Butter Cream Pie

There are peanut butter pie recipes, and then there is this recipe. On top of a crust of your choice you scatter peanut butter crumbs,  cover them with a chocolate fudge sauce, pour on a peanut buttery custard filling and then top it with whipped cream that boasts a peanut butter drizzle. How could you go wrong?


Peanut Butter Cream Pie

Peanut Butter Cream Pie

Robyn Hogan
An exceptional peanut butter pie featuring peanut butter crumbs, a fudge sauce, topped with a peanut buttery cream filling, crowned with a whipped cream topping and a peanut butter drizzle.
Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 3 hours
Total Time 3 hours 45 minutes
Course Dessert
Servings 8

Ingredients
  

Crust

  • 1 baked and cooled 9 inch crust

Crumb Layer

  • 1/3 cup extra crunchy peanut butter
  • 1/2 cup confectioners sugar

Fudge Sauce

  • 1 oz unsweetened chocolate
  • 1 1/2 tsp butter
  • 1/3 cup plus 1/2 tsp boiling water
  • 1/2 cup sugar
  • 1 tbsp light corn syrup
  • 1/2 tsp vanilla

FILLING

  • 1/2 cup sugar
  • 1/3 cup flour
  • 2 cups milk
  • 3 slightly beaten egg yolks
  • 1/2 cup peanut butter chips
  • 2 tbsp butter
  • 1 tsp vanilla

Topping

  • 1 1/2 cups whipping cream
  • 1 tbsp sugar
  • 1/2 tsp vanilla

Drizzel

  • 1/4 cup peanut butter chips
  • 1/2 tsp shortening

Instructions
 

For Crumb Layer

  • Combine peanut butter and confectioners sugar in a small bowl. Stir with a fork until crumbly. Set aside.

For Fudge Sauce

  • Combine chocolate and 1 1/2 teaspoons of butter in a small sauce pan.
  • Cook on low heat until chocolate melts.
  • Stir in water. Increase heat to medium and cook until mixture simmers.
  • Cover and simmer for 3 minutes. Do not stir,
  • Uncover, reduce heat to medium low. Simmer for 2 minutes without stirring.
  • Stir in 1/2 teaspoon of vanilla.
  • Cool until slightly warm.

For Filling

  • Combine 1/2 cup of sugar and flour in a medium saucepan.
  • Stir in milk.
  • Cook and stir on medium-high heat until mixture comes to a boil.
  • Cook and stir for two minutes. Remove from heat.
  • Stir about 1/3 of hot mixture slowly into egg yolks. Return mixture to saucepan.
  • Cook and stir for 2 minutes,
  • Remove from heat and add 1/2 cup peanut butter chips, 2 tablespoons of butter and 1 teaspoon of vanilla.
  • Stir until chips are melted.

Assemble the Pie

  • Sprinkle crumbs on bottom of baked crust.
  • Pour fudge suace over curmbs.
  • Spoon filling over fudge sauce.
  • Cover with plastic wrap and refrigerate until set. About 3 hours or overnight.
  • For topping, combine whipping cream, 1 tablespoon of sugar, 1/2 teaspoon of vanilla in a medium bowl. Beat at a high speed of mixer until stiff peaks form.
  • Spread over filling and refrigerate.
  • For the drizzle, combine 1/4 cup of peanut butter chips and shortening in a microwave-safe cup.
  • Micro wave for about one minute until chips melt. Stir and heat until smooth and slowly drizzles from cup.
  • Drizzle over whipped cream.
  • Cut pie into wedges before drizzle hardens.
  • Serve or store in refrigerator.
Keyword peanut butter, fudge sauce, peanut butter cream filling