My favorite dessert flavor combination is peanut butter and chocolate. The last time I brought this pie to our church pie auction it was eaten before it even left the church! This is absolutely one of my favorites! Mmmm...
1 (15-oz) pkg Pillsbury Refrigerated Pie Crust
1 cup whipping cream
5 TBS butter
1 (12-oz) pkg semi-sweet chocolate chips
1 TBS light corn syrup
Peanut Butter Filling:
2/3 cup peanut butter
4 oz cream cheese, softened
3 TBS butter, softened
3 oz white baking bar, melted or 1/2 cup white chocolate chips, melted
1 cup powdered sugar
1/2 cup coarsely chopped dry roasted peanuts
Heat oven to 450 degrees. Prepare pie crust and bake one crust according to package. Before baking, prick the crust with a fork so it does not puff up. Bake 9-11 minutes.
In medium saucepan over medium heat, bring whipping cream and 5 TBS butter to a full rolling boil. Remove from heat. Add chocolate chips and corn syrup; stir until melted and smooth. Pour 1 1/4 cups of the chocolate filling over the baked crust; set aside remaining chocolate filling (don't refrigerate this or wait longer than 30 minutes otherwise, it will be too firm and will not spread nicely). Refrigerate pie 30 minutes or until set.
In small bowl, combine all peanut butter filling ingredients; beat til smooth. Drop by tablespoons over chocolate layer in crust; spread evenly. Spread remaining chocolate filling over peanut butter layer. Sprinkle peanuts around the outer edge of pie. Refrigerate at least 2 hours or until firm. Store in refrigerator.
Tip: For ease in slicing pie, dip knife blade in hot water; wipe dry before cutting each slice.
Source: Pillsbury Bake-Off 36th Cooking & Baking Contest Cookbook, March 1994