Peanut Butter and Chocolate Pie |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This recipe developed due to my adolescent addiction to Reese's Peanut Butter Cups. Very good. This needs to be refrigerated for 4 hours before serving, but is worth the weight - pun intended.;-) Ingredients:
1 2/3 cups graham cracker crumbs |
1/4 cup sugar |
6 tablespoons butter, melted and cooled |
1 cup semi-sweet chocolate chips |
3 ounces cream cheese, softened |
1 cup icing sugar, sifted |
1/4 cup milk |
1 cup smooth peanut butter |
1 tablespoon vanilla extract |
1 1/2 cups well-chilled heavy cream |
4 tablespoons chopped salted peanuts |
chocolate fudge sauce |
Directions:
1. Make crust: Preheat oven to 425F.
2. Combine well crumbs, sugar and butter and press into a 9 inch glass pie plate.
3. Bake for 5 minutes, turn oven off, and bake for a further 4 minutes.
4. Sprinkle in chocolate chips and leave in turned-off oven 1 minute longer.
5. Remove from oven and with a butter knife or off-set spatula, spread melted chocolate chips along bottom and up sides of pastry crust.
6. Cool.
7. Make filling: Beat cream cheese with icing sugar until light and fluffy.
8. Beat in milk, peanut butter and vanilla.
9. In a chilled bowl, beat cream until it holds stiff peaks.
10. Stir 1/3 of the whipped cream into the peanut butter mixture, and fold in remaining cream gently but thoroughly.
11. Turn into shell, sprinkle with peanuts and chill, covered, for atleast 4 hours.
12. Serve with chocolate fudge sauce for whomever wants it.
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