Two-Layer Chocolate Peanut Butter Cream Pie

Two-Layer Chocolate Peanut Butter Cream Pie
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  1. 2 cups finely crushed peanut butter sandwich cookies (about 16 cookies)
  2. 1/4 cup butter, melted
  3. 3/4 cup sugar
  4. 3 tablespoons cornstarch
  5. 2 1/2 cups half-and-half or light cream
  6. 4 egg yolks, lightly beaten
  7. 1 tablespoon butter
  8. 1 1/2 teaspoons vanilla
  9. 2/3 cup semisweet chocolate pieces
  10. 2/3 cup peanut butter-flavor pieces
  1. Preheat oven to 375 degrees F. In a medium bowl stir together crushed cookies and the melted butter; press onto the bottom and up the sides of a 9-inch pie plate. Bake about 8 minutes or until firm. Cool completely on a wire rack.
  2. In a medium saucepan combine sugar and cornstarch. Gradually stir in half-and-half. Cook over medium-high heat until thickened and bubbly, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot filling into the egg yolks. Add yolk mixture to saucepan. Bring to a gentle boil, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in the 1 tablespoon butter and the vanilla.
  3. Immediately pour half of the hot mixture into a medium bowl; add chocolate pieces. Add peanut butter pieces to the remaining half of the hot mixture. Stir each mixture until melted and smooth. Pour warm chocolate mixture into piecrust; smooth top. Carefully and gently, spoon warm peanut butter mixture over chocolate mixture; smooth top. Gently press a sheet of plastic wrap directly onto the peanut butter filling. Chill for at least 4 hours.
  4. Just before serving, spread Peanut Brittle Whipped Cream evenly over pie. Serve immediately.
  5. Peanut Brittle Whipped Cream
  6. Ingredients
  7. 1 cup whipping cream
  8. 2 tablespoons powdered sugar
  9. 1/2 cup peanut brittle candy, coarsely crushed
  10. Directions
  11. In a large mixing bowl beat whipping cream with an electric mixer on medium to high speed until soft peaks form (tips curl). Reduce speed to low; beat in powdered sugar. Increase speed to medium-high and continue beating until stiff peaks form (tips stand straight). Gently fold in coarsely crushed peanut brittle candy.