Chocolate Peanut Butter Pie Recipe
Ingredients
| Pillsbury package | 1 | |
| Peanuts | 1 Cup (16 tbs), finely chopped | |
| 1/2 cup miniature semi-sweet chocolate chips | ||
| Whipping cream | 1 1/4 Cup (16 tbs) (FILLING) | |
| Powdered sugar | 1/4 Cup (16 tbs) (FILLING) | |
| Vanilla | 1 Tablespoon (FILLING) | |
| Cream cheese package | 1 , softened (FILLING) | |
| Creamy peanut butter | 1/2 Cup (16 tbs) (FILLING) | |
| Powdered sugar | 1 Cup (16 tbs) (FILLING) | |
| Milk | 1/4 Cup (16 tbs) (FILLING) | |
| Peanuts | 2 Tablespoon, finely chopped (TOPPING) | |
| 2 tablespoons miniature semi-sweet chocolate chips | ||
Directions
Heat oven to 450°F.
Prepare pie crust according to package directions for unfilled one-crust pie using a 9-inch pie pan.
Gently press 1 cup peanuts into bottom and up sides of crust.
Prick crust with fork.
Bake at 450°F.for 10 to 14 minutes or until light golden brown.
Cool.
Sprinkle with 1/2 cup chocolate chips.
In medium bowl, beat whipping cream, 1/4 cup powdered sugar and vanilla until soft peaks form; set aside.
In large bowl, beat cream cheese and peanut butter until light and fluffy.
Add 1 cup powdered sugar and milk; beat until smooth and creamy.
Fold in 1 1/2 cups of the whipped cream.
Spoon into cooled pie crust; spread evenly.
Refrigerate at least 4 hours before serving.
Garnish with remaining whipped cream; sprinkle with topping.
Store in refrigerator.
Prepare pie crust according to package directions for unfilled one-crust pie using a 9-inch pie pan.
Gently press 1 cup peanuts into bottom and up sides of crust.
Prick crust with fork.
Bake at 450°F.for 10 to 14 minutes or until light golden brown.
Cool.
Sprinkle with 1/2 cup chocolate chips.
In medium bowl, beat whipping cream, 1/4 cup powdered sugar and vanilla until soft peaks form; set aside.
In large bowl, beat cream cheese and peanut butter until light and fluffy.
Add 1 cup powdered sugar and milk; beat until smooth and creamy.
Fold in 1 1/2 cups of the whipped cream.
Spoon into cooled pie crust; spread evenly.
Refrigerate at least 4 hours before serving.
Garnish with remaining whipped cream; sprinkle with topping.
Store in refrigerator.
Chef
