This is a showstopper of a peanut butter pie — two pies, each with a layer of silky chocolate filling on the bottom, a cloud of peanut butter cream on top, and a decorative swirl of chocolate over everything. The chocolate layer is rich and dense; the peanut butter layer is cream cheese beaten with peanut butter, powdered sugar, and egg, then lightened with Cool Whip for a mousse-like texture. Terri Board’s recipe makes two pies — one to keep, one to share.
Ingredients
— Chocolate Filling —
½ c butter, softened
½ c powdered sugar
1 pasteurized egg (or 1/4 cup liquid egg substitute)
¾ c semi-sweet chocolate chips, melted
¾ tsp vanilla
½ c chopped peanuts
— Peanut Butter Filling —
8 oz cream cheese, softened
½ c peanut butter
1 c powdered sugar
1 pasteurized egg (or 1/4 cup liquid egg substitute)
1½ c (about 6 oz) Cool Whip
— Garnish (optional) —
Chopped peanuts
Chocolate curls
— Crust —
2 (9-inch) pie crusts, baked and cooled
Instructions
Bake 2 pie crusts according to package directions (about 375°F for 10–12 minutes). Cool completely.
Make the chocolate filling: Beat the butter and powdered sugar until fluffy. Add the pasteurized egg and beat at medium speed for 2–3 minutes. Blend in the melted chocolate and vanilla.
Divide the chocolate filling evenly between both pie shells, reserving a small amount for the topping. Sprinkle chopped peanuts over the chocolate layer in each pie.
Spread the chocolate filling into the crust first, then top with the peanut butter filling.
Make the peanut butter filling: Beat the cream cheese and peanut butter until smooth. Add the powdered sugar and pasteurized egg and mix well. Fold in the Cool Whip.
Spoon the peanut butter filling evenly over the chocolate layer in each pie.
Spread the reserved chocolate filling in a swirl or circle over the top of each pie.
Garnish with chopped peanuts and chocolate curls if desired.
Refrigerate for at least 3 hours before serving.
This recipe makes 2 pies. Reserve a small amount of the chocolate filling to swirl decoratively on top.
Pasteurized eggs: Because neither filling is cooked, this recipe uses pasteurized eggs. Do not substitute regular shell eggs.
