Peanut Butter Silk Pie

9-inch pie crust (can use graham cracker crust)


Fudge Layer  (Optional)


1 cup granulated sugar

2 ounces bittersweet chocolate

1/3 cup evaporated milk

1 tablespoon corn syrup

1 heaping tablespoon peanut butter




8 ounces cream cheese

1/2 cup peanut butter

1 cup powdered sugar

1 tsp. vanilla

1/2 cup milk

2 cups whipped cream


To Make the Fudge Layer (Optional)


In a medium saucepan, cook sugar, chocolate, milk, corn syrup together, stirring occasionally, to the soft ball stage (see below), or about 234° to 240° on a candy thermometer. Remove from heat; stir in peanut butter. Beat lightly for a few minutes; pour into bottom of pie crust. Chill thoroughly before filling.


To Make the Filling


In a large mixing bowl, beat cream cheese with peanut butter, powdered sugar and milk. Fold in whipped topping until well blended. Spoon into fudge-layered pie crust and garnish with chocolate curls and/or chopped peanuts. Chill thoroughly before serving.


How to test for soft ball stage:


Use fresh cold water each time you test the candy. In about 1 cup of cold water, spoon about 1/2 teaspoon of hot candy. Put you hand into the water and push the candy to form a ball. Gently pick the formed ball up (if it will not form a ball, it is not done) – the soft ball will flatten slightly when removed from water.


Whipped Topping


1/2C whipping cream

1/2C Ice water

2tsp Sugar

1/2tsp Vanilla


Combine ingredients and whip until light and fluffy.

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