Peanut cream pie supreme
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | ounces | Pillsbury -- pie crust |
| ½ | cup | Butter -- sofened |
| ½ | cup | Powdered sugar |
| ¼ | cup | Whipping cream |
| ¾ | cup | Semisweet chocolate chips -- |
| Melted | ||
| ¾ | teaspoon | Vanilla |
| ½ | cup | Peanuts -- chopped |
| 8 | ounces | Cream cheese -- softened |
| ½ | cup | Creamy peanut butter |
| 1 | cup | Powdered sugar |
| ¾ | cup | Whipping cream |
| ¼ | cup | Chopped peanuts |
| Chocolate curls -- if | ||
| Desired | ||
Directions
Heat oven to 450 degrees. Prepare 1 pie crust according to package directions for unfilled one-crust pie using 9 inch pie pan. Flute as desired. Bake at 450 degrees for 9-11 minutes or until lightly browned.
Cool. In small bowl, beat butter and ½ cup of powdered sugar until light and fluffy. Add ¼ cup whipping cream; beat at medium speed until smooth.
Add melted chocolate and vanilla; blend well. Spread ¾ cup of this chocolate filling evenly in cooled pie crust. (reserve remaining chocolate filling for top of pie) Sprinkle with ½ 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 ¾ 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 ¼ 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. Source: My Momma/Irene Byrd Recipe By : Rhonda Guilbeaux From: Date: 05/28 File