RECIPE # 4356 CHOCOLATE CHIP PEANUT BUTTER PIE August 17, 2009

RECIPE # 4356 CHOCOLATE CHIP PEANUT BUTTER PIE August 17, 2009

CREATED Aug 17, 2009

LINDA CARMAN / MARTHA WHITE

  

Chocolate Chip Peanut Butter Pie

 

 No-Stick Cooking Spray  

Crust

1 (7.4 oz.) pkg. Chocolate Chip Muffin Mix

4 tablespoons butter, softened

1/3 cup salted peanuts, chopped

Filling

1/2 cup Creamy Peanut Butter

3 oz. cream cheese

1/3 cup sugar

3 tablespoons milk

2 cups frozen whipped topping, thawed

Topping

2 tablespoons Hot Fudge Topping, warmed

  1. Heat oven to 350° F.  Spray 9-inch pie plate with no-stick cooking spray.  Combine muffin mix, butter and peanuts in large bowl.  Blend with fork just until crumbly.  Press evenly into bottom and up sides of prepared pie plate.  Bake 12 to 15 minutes or until light golden brown.  If crust is slightly puffy, press down gently with back of a wooden spoon.  Cool. 
  2. Beat cream cheese, peanut butter and sugar in large bowl with electric mixer at medium high speed until smooth.  Beat in milk.  Gently fold in whipped topping.  Spoon into cooled crust.  Drizzle warm fudge topping over pie.  Chill 3 to 4 hours or until serving time.  Store covered in refrigerator.

Tip:  Pie may be served frozen, if preferred.