Peanut Butter Luster Pie

Total Time
1hr
Prep 30 mins
Cook 30 mins

Yummy recipe from Pillsbury bake-off cookbook.

Ingredients Nutrition

  • 1 refrigerated pie crust (from 15 oz. pkg.)
  • Chocolate Layer

  • 12 cup semi-sweet chocolate chips
  • 1 tablespoon butter
  • 2 -3 teaspoons water
  • 14 cup powdered sugar
  • Filling

  • 1 cup butter
  • 1 cup firmly packed brown sugar
  • 1 cup peanut butter
  • 1 (12 ounce) container frozen whipped topping, thawed
  • Topping

  • 12 cup semi-sweet chocolate chips
  • 1 tablespoon butter
  • 2 -3 teaspoons milk
  • 1 12 teaspoons corn syrup
  • Garnish

  • 1 cup frozen whipped topping, thawed
  • 2 tablespoons chopped peanuts

Directions

  1. Heat oven to 450. Prepare pie crust according to pkg. directions for one crust baked shell using 9 inch pie pan. Bake for 9-11 minutes or until light golden brown. Cool completely.
  2. In small saucepan over low heat, melt 1/2 cup chocolate chips and 1 T. butter with 2 t. water, stirring constantly until smooth. Blend in powdered sugar until smooth. Add additional water if necessary for desired spreading consistency. Spread mixture over bottom and up sides of cooled baked shell. Refrigerate.
  3. In medium saucepan, combine 1 cup butter and brown sugar. Cook over medium heat until butter is melted and mixture is smooth, stirring frequently. Refrigerate 10 minutes. In large bowl, beat peanut butter and brown sugar mixture at low speed until blended. Beat 1 minute at medium-high speed. Add 12 oz. whipped topping; beat 1 additional minute at low speed or until mixture is smooth and creamy. Pour over chocolate layer. Refrigerate.
  4. In small saucepan over low heat, melt 1/2 cup chocolate chips and 1 T. butter with 2 t. milk and cornsyrup, stirring constantly until smooth. Add additional milk if necessary for desired spreading consistency.
  5. Spoon and gently spread topping mixture evenly over filling. Refrigerate at least 2 hours to set topping. Garnish with whipped topping and peanuts.

Reviews

(2)
Most Helpful

I have made this recipe a bunch of times but I modified the butter down to 1/2 cup and you can't tell the difference. You don't need the full cup of peanut butter either, I take that down to 3/4 cup. All of my friends love this recipe!

firefly1970 October 01, 2014

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