Ingredients for Over The Top Cream Pie
- 1 ½ cups (3 sticks) unsalted butter
- Graham Cracker Crumbs
- 1 ¼ cups granulated sugar + ¾ cup powdered sugar
- Semi Sweet Chocolate Chips
- ¼ cup chocolate syrup
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- 1 large egg white
- Vanilla Extract
- 1 cup creamy peanut butter
- 8 ounces cream cheese, softened
- Cool Whip
- Brewed Espresso
- Chocolate sprinkles, to taste
- Peanuts
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Over The Top Cream 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.
How to Make Over The Top Cream Pie
- Preheat oven to 325°F (160°C).
- Prepare the espresso and chill completely.
- **Make the crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, 6 tablespoons (3 ounces) melted unsalted butter, and ¼ cup granulated sugar. Press firmly into a 9-inch pie plate.
- Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Let cool completely.
- **Make the fudge layer:** Melt 12 ounces semi-sweet chocolate chips and ¼ cup chocolate syrup in a double boiler or microwave until smooth. Set aside to cool slightly.
- In a separate bowl, whisk together ½ cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt.
- In a large bowl, cream together ½ cup (1 stick) unsalted butter, 1 cup granulated sugar, 1 large egg, and 1 large egg white until light and fluffy.
- Gradually beat in the melted chocolate mixture and 1 teaspoon vanilla extract.
- Gently fold in the dry ingredients until just combined.
- Pour the fudge batter into the cooled crust and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the fudge layer cool completely before adding the cream layer.
- **Make the cream layer:** In a large bowl, cream together ½ cup (1 stick) unsalted butter, 1 cup creamy peanut butter, and ¾ cup powdered sugar until smooth. Beat in 8 ounces cream cheese until well incorporated.
- Gently fold in 2 cups whipped cream.
- Spread the cream layer evenly over the cooled fudge layer.
- **Make the topping:** Gently fold the chilled espresso into 1 cup whipped cream until combined.
- Spread the espresso whipped cream over the cream layer.
- Garnish with chocolate sprinkles and chopped peanuts.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
149g
Fat
135g
Carbs
16g
