Chocolate Peanut Butter Truffle Pie

Pull out the stops on this ultra-rich dessert, with the classic combo of chocolate and peanuts blending in an unforgettable cream pie.


12 servings

Crust Ingredients

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Truffle Filling Ingredients

1/2 cup whipping cream
1 cup dark chocolate chips
1/2 teaspoon vanilla

Peanut Butter Filling Ingredients

1 cup whipping cream
1 (8 ounce) package cream cheese, room temperature
1 cup creamy peanut butter
1 cup confectioners' (powdered) sugar

Topping Ingredients

1/4 cup dark chocolate chips
1 tablespoon shortening
2 tablespoons coarsely chopped salted peanuts


Preheat oven to 450°F (232°C). Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.

Meanwhile, in 2-quart saucepan, heat 1/2 cup whipping cream over medium-high heat until hot. Remove from heat; stir in 1 cup chocolate chips and the vanilla until smooth. Spread truffle filling in bottom of baked crust. Freeze 15 minutes.

Meanwhile, in medium bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Set aside. In another medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth; fold in whipped cream. Carefully spread over truffle filling. Refrigerate until set, about 2 hours.

In small microwavable bowl, microwave 1/4 cup chocolate chips and the shortening uncovered on HIGH 30 to 60 seconds, stirring every 15 seconds, until melted. Drizzle chocolate over pie; sprinkle with peanuts. Cut into wedges to serve.

Estimated Time

Preparation Time: 50 minutes
Total Time: 2 hours 50 minutes

Additional Information

Substitute crunchy peanut butter for the creamy peanut butter.

If you wish, you can purchase chocolate topping instead of making your own chocolate topping.


Cover and refrigerate any remaining pie.

Nutritional Information

1 Serving (1 Serving): Calories 520 (Calories from Fat 340), Total Fat 38 g (Saturated Fat 17 g, Trans Fat 1/2 g), Cholesterol 55 mg; Sodium 270 mg; Total Carbohydrate 35 g (Dietary Fiber 2 g, Sugars 21 g), Protein 9 g; Exchanges: 1/2 Starch; 2 Other Carbohydrate; 1 High-Fat Meat; 6 Fat; Carbohydrate Choices: 2

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map