Ingredientes para Peanut Butter Luster Pie
- Refrigerated Pie Crust
- Semi Sweet Chocolate Chips
- 2 teaspoons (10ml) butter (for chocolate layer), 1 cup (2 sticks, 227g) unsalted butter (for filling), 1 teaspoon (5ml) butter (for topping)
- 2 teaspoons (10ml) water (for chocolate layer), additional as needed
- 1/2 cup (50g) powdered sugar
- 1 cup (200g) packed light brown sugar
- 1 cup (255g) creamy peanut butter
- Frozen Whipped Topping
- 2 teaspoons (10ml) milk (for topping), additional as needed
- Corn Syrup
- Peanuts
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Peanut Butter Luster Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Peanut Butter Luster Pie
- Preheat oven to 450°F (232°C).
- Prepare one 9-inch pie crust according to package directions. Bake for 9-11 minutes, or until light golden brown.
- Cool completely.
- Make the chocolate layer: In a small saucepan over low heat, melt 1/2 cup (113g) semi-sweet chocolate chips and 1 teaspoon (5ml) butter with 2 teaspoons (10ml) water. Stir constantly until smooth. Stir in 1/2 cup (50g) powdered sugar until smooth. Add more water, 1 teaspoon (5ml) at a time, if needed to reach desired consistency. Spread evenly over the cooled pie crust, covering the bottom and sides.
- Refrigerate while you prepare the peanut butter filling.
- Make the peanut butter filling: In a medium saucepan, combine 1 cup (2 sticks, 227g) unsalted butter and 1 cup (200g) packed light brown sugar. Cook over medium heat until butter is melted and mixture is smooth, stirring frequently. Refrigerate for 10 minutes.
- In a large bowl, beat the cooled butter-brown sugar mixture and 1 cup (255g) creamy peanut butter at low speed until blended. Beat at medium-high speed for 1 minute. Add 12 ounces (340g) whipped topping and beat at low speed for 1 additional minute, or until smooth and creamy.
- Pour the peanut butter filling over the chocolate layer.
- Refrigerate for at least 30 minutes.
- Make the chocolate-syrup topping: In a small saucepan over low heat, melt 1/2 cup (113g) semi-sweet chocolate chips and 1 teaspoon (5ml) butter with 2 teaspoons (10ml) milk and 1 tablespoon (15ml) corn syrup. Stir constantly until smooth. Add more milk, 1 teaspoon (5ml) at a time, if needed to reach desired consistency.
- Spoon and gently spread the chocolate-syrup topping evenly over the peanut butter filling.
- Refrigerate for at least 2 hours to allow the topping to set.
- Garnish with whipped topping and chopped peanuts before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
153g
Fat
122g
Carbs
15g
