Chocolate-Peanut Butter Truffle Pie
Description
What could be better than an easy dessert made with two favorites, chocolate and peanut butter? This pie is perfect for the holidays, or anytime you want a delicious dessert.
Ingredients
Crust:
1 crust from 14.1 oz. box refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Truffle Filling:
1/2 c. whipping cream
1 c. dark chocolate chips
1/2 t. vanilla
Peanut Butter Filling:
1 c. whipping cream
8 oz. package cream cheese, softened
1 c. creamy peanut butter
1 c. powdered sugar
Topping:
1/4 c. dark chocolate chips
1 T. shortening
2 T. coarsely chopped salted peanuts
Directions
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Preheat oven to 450 degrees F.
Crust:
Bake pie crust as directed on the box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
Truffle Filling:
Meanwhile, in a 2 qt. saucepan, heat 1/2 c. whipping cream over medium-high heat until hot. Remove from heat; stir in 1 c. chocolate chips and the vanilla, until smooth. Spread truffle filling in the bottom of the cooled, baked crust. Place in the freezer for 15 minutes.
In a medium bowl, beat 1 c. whipping cream with an electric mixer on high speed until stiff peaks form; set aside.
Peanut Butter Filling:
In another medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth; fold in whipped cream. Carefully spread over the truffle filling. Refrigerate for at least 2 hours, until set.
Topping:
In a small microwavable bowl, microwave 1/4 c. chocolate chips and the shortening together, uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Drizzle chocolate over pie; sprinkle with peanuts.
Serve.
12 servings.
Cover and refrigerate any leftover pie.