Peanut Butter Blackout Pie – a delicious recipe with chocolate cookie crust, chocolate squares, T, heavy cream, heavy cream, peanut butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Over low heat, melt chocolate, 1 T butter, and
2
1/2 c heavy cream, stirring until smooth. Pour into prepared crust, reserving about 4 T for garnish. Chill filled crust for at least one hour.
3
Meanwhile, whip heavy cream at medium-hi speed until light and billowy. Scrape into mixing bowl and set aside. In mixer using same beaters, blend cream cheese, peanut butter, and margerine at medium-low speed. With machine running, add vanilla, then slowly add in powdered sugar until well blended. With machine still running, pour the milk in a thin stream until a uniform consistency is reached. Fold peanut butter mixture into whipped cream, and gently turn into chilled pie crust. Smooth top, spreading filling to edges. Drizzle top with reserved chocolate in a decorative fashion and chill until ready to serve.
1690
kcal
Calories
125
g
Fat
120
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 Prebaked chocolate cookie crust, 8 oz semisweet chocolate squares or chips, 1 T butter, 1/2 c heavy cream, and more.
Yes, Peanut Butter Blackout Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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