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–+ servings
creamy peanut butter dessert

Silky Peanut Butter Luster Pie

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This decadent dessert features layers of velvety peanut butter mousse nestled in a chocolate-lined pie crust. The combination of creamy peanut butter and rich chocolate creates an irresistible flavor profile that melts in your mouth with each bite. Perfect for special occasions or whenever you crave an impressive yet straightforward dessert.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 625
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 refrigerated pie crust (from a 15 oz. package)
  • 1 cup peanut butter creamy commercial brand recommended
  • 1 cup butter plus 2 tablespoons divided
  • 1 cup brown sugar firmly packed
  • 1 (12 ounce) container frozen whipped topping thawed, plus an additional 1 cup for garnish
  • 1 cup semi-sweet chocolate chips divided into two 1/2 cup portions
  • 1/4 cup powdered sugar
  • 2-3 teaspoons water
  • 2-3 teaspoons milk
  • 1 1/2 teaspoons corn syrup
  • 2 tablespoons peanuts chopped

Equipment

  • 9-inch pie pan
  • Saucepan
  • Spatula

Method
 

  1. Prepare and bake the refrigerated pie crust according to package directions in a 9-inch pie pan at 450°F for 9-11 minutes until light golden brown. Allow to cool completely.
  2. In a small saucepan over low heat, combine 1/2 cup semi-sweet chocolate chips, 1 tablespoon butter, and 2 teaspoons water. Stir constantly until melted and smooth.
  3. Blend in 1/4 cup powdered sugar until completely smooth, adding a tiny bit more water if needed to reach a spreadable consistency.
  4. Spread the chocolate mixture over the bottom and up the sides of the cooled pie shell. Refrigerate while preparing the filling.
  5. In a medium saucepan, combine 1 cup butter and 1 cup firmly packed brown sugar. Heat gently, stirring until melted and well combined.
  6. Remove from heat and stir in 1 cup peanut butter until fully incorporated. Allow the mixture to cool slightly.
  7. Fold in the 12-ounce container of thawed frozen whipped topping until well combined and smooth.
  8. Spoon the peanut butter filling into the chocolate-lined pie shell and smooth the top.
  9. For the chocolate drizzle topping, melt the remaining 1/2 cup chocolate chips with 1 tablespoon butter, 1 1/2 teaspoons corn syrup, and 2-3 teaspoons milk until smooth.
  10. Drizzle the chocolate mixture over the top of the pie and sprinkle with chopped peanuts.
  11. Refrigerate for at least 2 hours or until set before serving.

Nutrition

Calories: 625kcal

Notes

For best results, use a creamy commercial brand of peanut butter rather than natural varieties that separate. The stabilizers in commercial brands help maintain the silky texture of the filling.
This pie can be made up to 2 days in advance and stored covered in the refrigerator. The chocolate layer on the crust prevents it from becoming soggy.
For a flavor variation, try using dark chocolate chips or crunchy peanut butter. You can also add a sprinkle of sea salt on top to balance the sweetness.

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