Peanut Butter Luster Pie Recipe

Name: Peanut Butter Luster Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 refrigerated pie crust (from 15 oz. pkg.); Chocolate Layer; 1/2 cup semi-sweet chocolate chips; 1 tablespoon butter; 2 -3 teaspoons water; 1/4 cup powdered sugar; Filling; 1 cup butter; 1 cup firmly packed brown sugar; 1 cup peanut butter; 1 (12 ounce) container frozen whipped topping, thawed; Topping; 1/2 cup semi-sweet chocolate chips; 1 tablespoon butter; 2 -3 teaspoons milk; 1 1/2 teaspoons corn syrup; Garnish; 1 cup frozen whipped topping, thawed; 2 tablespoons chopped peanuts

Servings: persons

1 refrigerated pie crust (from 15 oz. pkg.)
Chocolate Layer
1/2 cup semi-sweet chocolate chips
1 tablespoon butter
2 -3 teaspoons water
1/4 cup powdered sugar
Filling
1 cup butter
1 cup firmly packed brown sugar
1 cup peanut butter
1 (12 ounce) container frozen whipped topping, thawed
Topping
1/2 cup semi-sweet chocolate chips
1 tablespoon butter
2 -3 teaspoons milk
1 1/2 teaspoons corn syrup
Garnish
1 cup frozen whipped topping, thawed
2 tablespoons chopped peanuts

1
Heat oven to 450. Prepare pie crust according to pkg. directions for one crust baked shell using 9 inch pie pan. Bake for 9-11 minutes or until light golden brown. Cool completely.
2
In small saucepan over low heat, melt 1/2 cup chocolate chips and 1 T. butter with 2 t. 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.
3
In medium saucepan, combine 1 cup butter and brown sugar. Cook over medium heat until butter 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.
4
In small saucepan over low heat, melt 1/2 cup chocolate chips and 1 T. butter with 2 t. milk and cornsyrup, stirring constantly until smooth. Add additional milk if necessary for desired spreading consistency.
5
Spoon and gently spread topping mixture evenly over filling. Refrigerate at least 2 hours to set topping. Garnish with whipped topping and peanuts.

1355

kcal

Calories

100

Fat

104

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 refrigerated pie crust (from 15 oz. pkg.), Chocolate Layer, 1/2 cup semi-sweet chocolate chips, 1 tablespoon butter, and more.

Yes, Peanut Butter Luster 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.

Peanut Butter Luster Pie

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