this is some tasty dessert. i mean, real tasty. as in go and get the ingredients and make yourself some now.
Chocolate Chip Peanut Butter Pie
Crust
1 (7.4 oz) package of chocolate chip muffin mix
4 tbsp butter, softened
1/3 cup salted peanuts, chopped
Filling
1/2 cup creamy peanut butter
1 (3 oz) package of cream cheese
1/3 cup sugar
3 tbsp milk
2 cups frozen whipped topping, thawed
Topping
2 tbsp (or really however many you want) hot fudge topping, warmed
Directions:
1. Heat oven to 350. Generously coat a 9 inch pie plate with cooking spray. Combine muffin mix, butter and peanuts in a large bowl. Blend with fork till crumbly. Press evenly into bottom and up sides of pie plate. Bake 13 to 15 mins or until set and light golden brown. If crust is slightly puffy, press down with back of wooden spoon. Cool.
2. Beat peanut butter, cream cheese and sugar in large bowl with electric mixer on medium-high speed until smooth. Beat milk. Gently fold in whipped topping. Spoon into cookie crust. Drizzle warm hot fudge over pie. Chill 3 to 4 hours or until serving. Store covered in fridge.
3 comments:
Oh golly, that looks SO good. Too bad peanut butter is banned from this house. Hmmm...maybe I could make a version with sunflower seed butter?
Emily- i totally thought about you as i was posting this recipe. is derek going on any business trips soon :) otherwise, sunbutter (as the smiths call it) might be a good solution
I thought about the same solution--let me know how it turns out if you try it.
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