Tuesday, March 19, 2013
Peanut Butter Pie
Chocolate Chip Peanut Butter Pie
1 package chocolate chip muffin mix
4 tablespoons butter softened
1/3 cup peanuts
Preheat oven to 350 degrees. Generously coat a 9 inch pie plate with cooking spray. Combine muffin mix, butter, and peanuts in mixing bowl. Blend with fork, just until crumbly. Press evenly onto bottom of pie plate and up sides. Bake 13-16 minutes until set. Cool
1/2 cup creamy peanut butter
3 oz of cream cheese (note this is not a whole package!)
1/3 cup sugar
3 tablespoons of milk
2 cups frozen whipped topping.
Beat peanut butter, cream cheese, and sugar with electric mixer on medium high until smooth. Beat in milk. Gently fold in whipped topping. Spoon into cooled crust. Drizzle warm hot hudge topping on top and chill 3-4 hours.Store covered in the fridge.
See that wasn't too hard was it? Once you try it, you will never go back to another peanut butter pie. The chocolate chip crust, makes this pie so unique. If you try this over Easter, or this weekend, PLEASE leave me a comment and let me know how it turned out! I'd love to hear how delicious you thought it was. Enjoy!!