Easy Peanut Butter Chip Pie

Easy Peanut Butter Chip Pie

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 16  Minutes

Ingredients

  Amount Per Serving % DV *
Calories520
Calories from Fat280
Total Fat31 g48% DV
Saturated Fat21 g105% DV
Trans Fat0 g
Cholesterol60 mg20% DV
Sodium270 mg11% DV
Total Carbohydrates47 g16% DV
Dietary Fiber1.0 g4% DV
Sugars35 g
Protein12 g
Vitamin A15% DV
Vitamin C2% DV
Calcium0 mg10% DV
Iron6% DV
  Amount Per Serving % DV *
Calories520
Calories from Fat280
Total Fat31 g48% DV
Saturated Fat21 g105% DV
Trans Fat0 g
Cholesterol60 mg20% DV
Sodium270 mg11% DV
Total Carbohydrates47 g16% DV
Dietary Fiber1.0 g4% DV
Sugars35 g
Protein12 g
Vitamin A15% DV
Vitamin C2% DV
Calcium0 mg10% DV
Iron6% DV
  • 1 teaspoon lemon juice
  • 1-2/3 cups REESE'S Peanut Butter Chips (10-oz. pkg.) , divided
  • 2/3 cup sweetened condensed milk (not evaporated milk)
  • 1 cup whipping cream (1/2 pt.)cold , divided
  • 1 teaspoon vanilla extract
  • 1 packaged chocolate or graham cracker crumb crust (6 oz.)
  • 1 tablespoon powdered sugar
  • 1 package cream cheese (3 oz.) , softened

Directions

  • 1. Beat cream cheese and lemon juice in medium bowl until fluffy, about 2 minutes; set aside.
  • 2. Place 1 cup peanut butter chips and sweetened condensed milk in medium microwave-safe bowl. Microwave at MEDIUM (50%) 45 seconds; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
  • 3. Add warm peanut butter mixture to cream cheese mixture. Beat on medium speed until blended, about 1 minute. Beat 1/2 cup whipping cream in small bowl until stiff; fold into peanut butter mixture. Pour into crust. Cover; refrigerate several hours or overnight until firm.
  • 4. Just before serving, combine remaining 1/2 cup whipping cream, powdered sugar and vanilla in small bowl. Beat until stiff; spread over filling. Garnish with remaining peanut butter chips. Cover; refrigerate leftover pie. Makes 8 servings.

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