Peanut Butter Egg Pie Recipe

The best delicious Peanut Butter Egg Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Peanut Butter Egg Pie recipe today!

Hello my friends, this Peanut Butter Egg Pie recipe will not disappoint, I promise! Made with simple ingredients, our Peanut Butter Egg Pie is amazingly delicious, and addictive, everyone will be asking for more Peanut Butter Egg Pie.

What Makes This Peanut Butter Egg Pie Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Peanut Butter Egg Pie.

Ready to make this Peanut Butter Egg Pie Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.


Ingredients & Directions

Bonnie Lou Koons, Harrisburg 1 T Margarine or butter
1 ea 9 inch pie crust Thawed
CHOCOLATE LAYER 2 ea To 3 tbsp. water
1/2 c Semi sweet chocolate chips 1/4 c Confectioners sugar

1 c Margarine or butter 12 ea Ounces frozen whipped
1 c Firmly packed brown sugar -topping
1 c Peanut butter

1/2 c Semi sweet chocolate chips 2 ea – 3 teaspoons milk
1 T Butter or margarine 1 1/2 t Corn syrup

Prepare pie crust and let cool completely. In a small saucepan, over
low heat, melt 1/2 cup chocolate chips and 1 tbsp. margarine with 2
tsp. water, stirring constantly until smooth. Stir in confectioners
sugar; blend until smooth. Add additional water if necessary for a
desired spreading consistency. Spread over bottom and up sides of
cooled crust. Refrigerate. In medium saucepan, combine 1 cup
margarine and brown sugar. Cook over medium heat until margarine is
melted and mixture is smooth, stirring frequently. Refrigerate 10
minutes. In large bowl, beat peanut butter and brown sugar mixture
at low speed. Beat 1 minute at medium speed. Add 12 ounces whipped
topping; beat an additional minute at low speed or until mixture is
smooth and creamy. Pour over chocolate layer. Refrigerate. In small
saucepan over low heat, melt 1/2 cup chocolate chips constantly until
mixture is smooth. Add additional milk if necessary for desired
spreading consistency. Spoon over filling; carefully spread to
cover. Refrigerate at least 2 hours to set topping. Contributor
writes. “This is a very rich pie. I’ve gotten a lot of complements
on it.”

1 servings

Leave a Reply

Your email address will not be published. Required fields are marked *