Peanut Butter Pie
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 1⁄4 cup butter
- 1⁄2 cup brown sugar
- 1 cup crunchy peanut butter
- 1 container Cool Whip
- 3 ounces semi-sweet chocolate chips
- 1 teaspoon shortening
- 1 graham cracker pie crust
directions
- Melt butter and brown sugar over low heat until smooth.
- Remove from heat.
- Stir in Peanut butter.
- Cool.
- (I stick it in the fridge for about 20 minutes).
- While the peanut butter mixture is cooling, melt chocolate chips with shortening stirring constantly over low heat.
- Spread 1/2 of the melted chocolate chips in pie crust.
- Mix peanut butter mixture and cool whip until consistent.
- Put in pie crust.
- Drizzle the rest of the chocolate chip mixture over pie.
- Freeze until almost hard.
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Reviews
-
This was yummy, and oh so quick to make!! This was just the taste I was looking for! I am infamous for altering recipes, and I changed this one a bit, too. I didn't have crunchy peanut butter, and I was wanting a creamy texture anyways. This recipe seemed a bit on the sweet side, and since most recipes had cream cheese in them (and I was out) I wanted a bit of tang to balance the sweetness. I have a recipe for apple dip that is peanut butter and yogurt, and although I was out of yogurt, I exchanged for some sour cream since the 2 can be switched out for one another. I only had maybe about a scant 1/4 cup left in the container, but that seemed to do the trick. What can I say, but with DH, myself and our 2 young boys, it was gone in less than 24 hours! I think that next time I will cut back the brown sugar. So, it's a bit long and windy of a review, but I always like to explain where my changes came from. I will certainly be making this one again!!
-
Fantastic. Probably one of the easiest desserts I've ever made! Melted the chocolate in the microwave to make it even easier - spread the chocolate on the bottom and sides of the crust, and still had plenty left over to drizzle on the top. I did use the entire container of Cool Whip - raves all around. Thanks.
RECIPE SUBMITTED BY
Sara C
Seymour, IN
Amounts of ingredients in my recipes are not exact. I do not usually measure anything. Also, when I use spices I throw in whatever may be in the cabinet at the time. Remember, most of the best recipes came from experiments and substitutions.