Nestle Toll House Recipe: Peanut Butter Cream Cheese Pie - Very Best Baking

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I HAVE BEEN LOOKING FOR A PEANUT BUTTER PIE RECIPE THAT WAS NOT SO RIC...

Betty P., Bonne Terre, MO on 7/09

Peanut Butter Cream Cheese Pie

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Level: Intermediate

Cindi Paulson of Anchorage, AK is one of our 1st Prize winners in the Best Tasting Recipe Contest sponsored by NESTLÉ TOLL HOUSE and Better Homes & Gardens. A rich chocolate crust is the perfect complement to the creamy peanut butter filling and chocolate peanut topping that makes this pie so special!

Prep: 15 min

Cooking: 5 min

Cooling time: 1 hrs 25 min freezing

Yields: 10 servings

Ingredients

2 cups (about 22) finely crushed chocolate sandwich cookies
1/2 cup plus 2 tablespoons granulated sugar, divided
1/4 cup (1/2 stick) butter, melted
1 3/4 cups plus 1 1/2 tablespoons heavy whipping cream, divided
1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
1/3 cup plus 2 tablespoons peanuts, coarsely chopped, divided
2 tablespoons vanilla extract
1 pkg. (3 oz.) cream cheese, softened
1 cup chunky peanut butter

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Directions

PREHEAT oven to 350° F. Refrigerate small mixer bowl.

COMBINE crushed cookies, 2 tablespoons sugar and butter in medium bowl. Press onto bottom and up sides of 9-inch pie plate.

BAKE for 5 minutes. Cool on wire rack for 15 minutes. Freeze for at least 10 minutes.

HEAT 3/4 cup cream just to a boil. Remove from heat. Add 1 1/4 cups morsels and 1/3 cup peanuts. Stir until chocolate is melted. Spread chocolate mixture over bottom and up sides of pie shell. Freeze for at least 15 minutes.

BEAT 1 cup cream in chilled mixer bowl to stiff peaks, adding vanilla extract one tablespoon at a time. Beat cream cheese and remaining sugar in large mixer bowl for 4 minutes or until sugar is dissolved. Gradually beat in peanut butter. Fold in whipped cream mixture. Spoon mixture into pie shell.

COMBINE remaining morsels and remaining cream in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 1 minute; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut small hole in corner of bag; squeeze to drizzle over pie. Sprinkle with remaining peanuts. Freeze for 1 hour or until chocolate is set. Cover.

LET stand at room temperature for 30 minutes before serving.

Remember to follow baking instructions before consuming.

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Recipe Reviews

Betty P. , Bonne Terre, MO
July 2009

DREAMY PEANUT BUTTER PIE

I HAVE BEEN LOOKING FOR A PEANUT BUTTER PIE RECIPE THAT WAS NOT SO RICH AND THIS IS IT! I LOVE THIS RECIPE BECAUSE THE CREAM CHEESE CUTS DOWN ON THE RICH PEANUT BUTTER TASTE.MY FAMILY LOVES THIS PIE & SO DO I. WHEN I TAKE IT TO A CARRY-IN DINNER EVERYONE LIKES IT & THERE IS NEVER ANY LEFT OVER TO TAKE HOME, SO, I HAVE TO MAKE ONE FOR HOME, TOO. THANKS FOR THE RECIPE!.

Dee M. , OCEANSIDE, CA
April 2008

Excellent pie!

I had been looking for a good peanut butter pie recipe for a long time. I made this for my own birthday...and it did not disappoint!.

Kristen W. , ANDOVER, MA
June 2007

Delicious!

Easy to prepare, looked & tasted great. Perfect for summer since it's frozen - traveled well, too..

Read all reviews

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NUTRITION FACTS
Amount Per Serving 10 servings
Serving Size 1/10 of recipe
Calories 1030
Calories from Fat. 590
% Daily Value
Total Fat 66g	101%
Saturated Fat 30g	151%
Cholesterol 85mg	28%
Sodium 200mg	8%
Carbohydrates 102g	34%
Dietary Fiber 5g	22%
Sugars 61g
Protein 12g
Vitamin A	30%
Vitamin C	0%
Calcium	8%
Iron	10%
* Percent Daily Values are based on a 2000 calorie diet
*Learn more

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