Peanut Butter Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 16-oz. tub of Cool Whip, thawed
1 8-oz. tub of Cool Whip, thawed
Graham cracker crust for 9x13 inch pie
2 c. milk chocolate chips
1 T. butter/margarine
1 c. milk
1 10-oz. bag Reese's peanut butter chips
8 oz. cream cheese
1 c. peanut butter
1 oz. broken up square of unsweetened chocolate
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Directions: |
Directions:CRUST: Make or buy a graham cracker crumb crust for a 9x13 inch pie plate, bake and chill well. Melt 1 cup milk chocolate chips with 1 tablespoon margarine, stir until smooth and then spread thinly over crust. Work fast because it will harden quickly on chilled crust.
FILLING: Heat, not quite to boiling, 1/2 cup milk and put in blender. Add peanut butter chips and run blender until melted. Continue to blend and add 4 oz. cream cheese.
Pour into large bowl and stir in approximately 1 cup peanut butter. Thoroughly fold in 16 oz. Cool Whip.
Pour into pie crust and chill.
TOPPING: Again heat 1/2 cup milk, pour into blender and add 1 cup milk chocolate chips and unsweetened chocolate. Blend until melted and then add 4 oz. cream cheese. Pour into a bowl and thoroughly fold in 8 oz. thawed Cool Whip. Carefully spread over peanut butter mixture.
Chill thoroughly. |
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Number Of
Servings: |
Number Of
Servings:1 large pie and 6 mini pies |
Preparation
Time: |
Preparation
Time:hours, including chill time |
Personal
Notes: |
Personal
Notes: Two notes:
1. If you put the margarine in first, melt it before adding the chocolate chips, DO NOT let it get too hot before adding the chips or they will not melt properly.
2. This makes more than one pie, but not enough for two. I usually make one 9x13 pie and than use the rest in those little mini graham cracker pie crusts that Keebler makes. Last time I used all 6 that come in the package and they all had a good amount of each layer.
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