Peanut Butter Chocolate Pie
Ready In: 30 mins
Serves: 8-10
Yields: 1 pie
Ingredients
- 1 pre-baked pie shell
- 1 (8 ounce) package cream cheese
- 1 cup smooth peanut butter or 1 cup crunchy peanut butter
- 1 1⁄4 cups icing sugar
- 1⁄2 cup whipping cream
- 2 1⁄2 teaspoons pure vanilla extract
Topping
- 1⁄2 cup whipping cream
- 6 semi-sweet chocolate baking squares, chopped
- 1⁄2 cup chopped peanuts
Directions
- In a large bowl beat cream cheese until smooth.
- Add peanut butter and 1 cup of the sugar.
- Beat until well blended.
- In a small bowl beat 1/2 cup of whipping cream until soft peaks form.
- Gradually beat in remaining 1/4 cup sugar and vanilla.
- Slowly fold cream mixture into peanut butter mixture.
- Pour into cooled pie shell.
- For the topping-in a double boiler over hot but not boiling water melt chocolate and cream together, whisking until smooth.
- Cool to luke warm and then pour over pie.
- You may need to rock the pie back and forth to get even coverage.
- One inch in from the edge form a circle with the chopped nuts and then chill for at least 2 hours.
- Once topping has set you can cover with plastic wrap.
- You can freeze this pie for storage or for a frozen summer treat.
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