Lubbock HVAC, Plumbing, and Energy Management Blog

 

Peanut Butter Pie from Beth Sinclair's Kitchen 

 

1 prepared chocolate cookie pie crust

1 c. creamy peanut butter

8 oz. cream cheese (at room temperature)

12 oz. container of non-dairy whipped topping, divided

1 (11.75 oz) jar hot fudge topping, divided

½ c. sugar

Drizzle: 2 T. hot fudge topping and 2 T. creamy peanut butter

In a medium bowl, beat together peanut butter, cream cheese and sugar. Gently fold in 3 c. whipped topping. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie. Reserving 2 T. hot fudge topping, place remaining hot fudge topping into microwave-safe bowl or glass measuring cup. Microwave for 1 minute. Stir. Spread hot fudge topping over pie to cover the peanut butter layer. Refrigerate until serving time. Just before serving, spread the remaining whipped topping over the hot fudge layer, being careful not to mix the two layers. Place 2 T. hot fudge in small baggies and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 T peanut butter going in the opposite direction of the hot fudge.

 

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This pie makes my mouth water, how about you? 

 

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