"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Decadant Peanut Butter Pie Recipe

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This recipe for Decadant Peanut Butter Pie, by , is from Cornerstone Class Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doyne Murray

Category:
Category:

Ingredients:  
Ingredients:  
1 c. creamy peanut butter
1 (8 oz.) package cream cheese, softened
1/2 c. sugar
1 (12 oz.) container (4 1/2 c.) frozen whipped topping, thawed and divided
1 prepared chocolate pie crust
1 (11.75 oz.) jar hot fudge topping

Directions:
Directions:
Beat together 1 c. peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.

Reserve 2 T of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on high (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 c.), over hot fudge layer, being careful not to mix the two layers.

Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 T. peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.

 

 

 

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