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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Peanut Butter Pie Recipe

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This recipe for Peanut Butter Pie is from Spangler Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 cups graham cracker crumbs
6 tablespoons butter melted
2 cups semi-sweet chocolate chips
1/3 cup heavy cream
2 containers cool whip
4 ounces cream cheese softened
1 cup creamy peanut butter
1 (14-ounce) can sweetened condensed milk
1 (3.4-ounce) box instant vanilla pudding mix
1 cup whole milk
cups chopped peanut butter for garnish
Directions:
Directions:
Preheat oven to 350 degrees.
In a medium bowl, mix the graham cracker crumbs and melted butter together. Press into the bottom and up the sides of a 9-inch pie plate. Place in oven and bake for 8 minutes. Let cool.
Place chocolate chips and 1/3 cup heavy cream in a microwave-safe bowl and microwave at 20 second intervals, stirring in between, until smooth. Reserve 1/3 cup of chocolate mixture and pour the rest evenly on top of the cooled pie crust. Place in refrigerator to set the chocolate while you make the peanut butter filling.

In another mixing bowl, Use electric mixer to beat cream cheese and peanut butter until smooth.
Beat in sweetened condensed milk. In another bowl (yes, lots of bowls!) whisk together vanilla pudding mix and milk until it starts to thicken, about 1 minute. Mix pudding mixture into peanut butter mixture until evenly mixed. Fold in 1 cup of the whipped cream. Pour filling into pie crust. Spread remaining whipped cream on top. Use a spoon the drizzle reserved chocolate mixture on top. Refrigerate for at least 2 hours before serving. Scatter peanut butter cups on top.

 

 

 

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