Peanut Butter and Chocolate Pie

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Total Time
20mins
Prep 20 mins
Cook 0 mins

This recipe developed due to my adolescent addiction to Reese's Peanut Butter Cups. Very good. This needs to be refrigerated for 4 hours before serving, but is worth the weight - pun intended.;-)

Ingredients Nutrition

Directions

  1. Make crust: Preheat oven to 425F.
  2. Combine well crumbs, sugar and butter and press into a 9 inch glass pie plate.
  3. Bake for 5 minutes, turn oven off, and bake for a further 4 minutes.
  4. Sprinkle in chocolate chips and leave in turned-off oven 1 minute longer.
  5. Remove from oven and with a butter knife or off-set spatula, spread melted chocolate chips along bottom and up sides of pastry crust.
  6. Cool.
  7. Make filling: Beat cream cheese with icing sugar until light and fluffy.
  8. Beat in milk, peanut butter and vanilla.
  9. In a chilled bowl, beat cream until it holds stiff peaks.
  10. Stir 1/3 of the whipped cream into the peanut butter mixture, and fold in remaining cream gently but thoroughly.
  11. Turn into shell, sprinkle with peanuts and chill, covered, for atleast 4 hours.
  12. Serve with chocolate fudge sauce for whomever wants it.