Ingredients: |
Ingredients: 25 chips ahoy chocolate chip cookies
1 cup peanut butter
5 Tbs. butter, melted
1 (16 oz.) package bacon, divided into thirds
1 (12 oz.) can evaporated milk
1 (12 oz.) bag semi-sweet chocolate chips
1 ¾ cups sugar, divided
1 ½ Tbs McCormick's vanilla butternut flavoring
1 (8 oz.) package cream cheese
1 cup powdered sugar
2 ½ cups whipping cream, divided
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Directions: |
Directions:1. Cook bacon in microwave for 3 ½ minutes until crispy. Drain the bacon on a paper towel, then cut it into small pieces.
2. melt butter and mix in crushed cookies. then press them into a pie plate and bake at 350º for 8-12 minutes, then let cool.
3. In a 2 qt. saucepan, heat milk and 3/4 c sugar and add the chocolate chips. Stir over medium heat until the contents are melted and thick. then add flavoring and let it all cool.
4. Place cream cheese and 1 c. sugar in a mixer and blend until smooth. Add one c. of whipping cream and whip until the mixture is fluffy, then add peanut butter, and ship it once more. Spread 1 ½ cup of the chocolate sauce over the crust and sides and let it set.
5. Sprinkle ⅓ of the chopped bacon over the crust and then pour in the creamy peanut butter mixture. Spread half of the remaining chocolate sauce over the creamy middle. Then sprinkle ½ of the remaining chopped bacon bits over the chocolate sauce.
6. Whip 1 ½ cup of heavy cream, a dash of cream of tartar and the powdered sugar until whipped. Spread over the pie and pipe edges, Sprinkle with the remaining bacon bits and pipe circles of chocolate sauce on the top of the pie **
** Starting in the center of the pie pipe a small circle, then make a larger circle and a larger one until you reach the edge. The drag a knife or toothpick from the center to the edge, then from the edge to the center, all the way around the circle. Should look sort of like a spider web when finished. |
Personal
Notes: |
Personal
Notes: One of the best Peanut butter pies ever. You may omit the bacon and it is a great chocolate peanut butter pie. Take a chance and keep the bacon in, it is quite good.
I first encounter this recipe when Leslie Knepper, a co-worker at CCHMC, brought it in. I knew I had to have the recipe.
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