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

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