Safeway Peanut Butter-Chocolate Pie Recipe

  • 1 refrigerated pastry for 9-inch single-crust pie
  • 1/2 cup Safeway SELECT Indulgence Semi-Sweet Chocolate Chips
  • 3 tablespoons Lucerne Whipping Cream
  • 3/4 cup firmly packed brown sugar
  • 6 tablespoons Lucerne Sweet Cream Butter or margarine
  • 1/3 cup Lucerne Milk
  • 3/4 cup smooth peanut butter
  • 1 (8 ounce) carton frozen whipped topping, thawed
  1. Preheat oven to 375 degrees F. Gently fit pastry into a 9-inch pie pan. Fold excess pastry under and flush with pan rim. Pinch pastry rim to flute decoratively. Prick dough all over with a fork.
  2. Bake until golden brown, about 15 minutes. Let cool at least 15 minutes.
  3. Meanwhile, in a microwave-safe bowl, combine chocolate chips and whipping cream. Heat in a microwave oven on medium (50%) power, stirring every 30 seconds, until chocolate is soft, about 1 minute total. Stir until mixture is smooth; pour into crust, covering the bottom evenly.
  4. In another microwave-safe bowl, mix brown sugar and butter (cut into chunks). Heat in a microwave oven on full power (100%), stirring every 30 seconds until butter melts and sugar dissolves, 1 to 2 minutes total. Let mixture cool slightly, about 10 minutes.
  5. Add milk and peanut butter to bowl. Beat with a mixer on medium speed to blend well. Add whipped topping, stir to mix, then beat until well blended, scraping bowl often. Scrape peanut butter mixture evenly over chocolate in crust.
  6. Cover and chill at least 2 hours or up to 2 days. Cut into wedges.