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Peanut Butter Luster Pie |
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Serves: 12 Print this RecipeHelen Macinkowicz - Sterling Heights, Michigan Bake-Off® Contest 34, 1990 Helen Macinkowicz considers herself an expert pie baker. When she bakes for company, she likes to pull out all the stops with new combinations like this peanut butter chiffon filling between thin layers of semi-sweet chocolate. 1/2 (15-ounce) package refrigerated pie crust (1 crust) CHOCOLATE LAYER 1/2 cup semisweet chocolate chips 1 tablespoon margarine or butter 2 to 3 teaspoons water 1/4 cup powdered sugar FILLING 1 cup margarine or butter 1 cup firmly packed brown sugar 1 cup peanut butter 1 (12-ounce) container frozen whipped topping, thawed TOPPING 1/2 cup semisweet chocolate chips 1 tablespoon margarine or butter 2 to 3 teaspoons milk 1 1/2 teaspoons corn syrup GARNISH 1 cup frozen whipped topping, thawed 2 tablespoons chopped peanuts Heat oven to 450°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch pie pan. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool completely. In small saucepan over low heat, melt 1/2 cup chocolate chips and 1 tablespoon margarine with 2 teaspoons 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. In medium saucepan, combine 1 cup margarine and brown sugar. Cook over medium heat until margarine 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. In small saucepan over low heat, melt 1/2 cup chocolate chips and 1 tablespoon margarine with 2 teaspoons milk and corn syrup, stirring constantly until smooth. Add additional milk if necessary for desired spreading consistency. Spoon and gently spread topping mixture evenly over filling. Refrigerate at least 2 hours to set topping.* Garnish with whipped topping and peanuts. Store in refrigerator. *TIP: For ease in serving, use sharp knife to score chocolate topping into serving pieces before topping is completely set. To serve, use sharp knife dipped in warm water to cut through scored lines. Nutrition Per Serving: Calories 630; Protein 8g; Carbohydrate 48g; Fat 47g; Sodium 420mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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