Peanut Butter Pie


(Food Network Website)


1 prepared 9” baked chocolate cookie pie crust
Hot Fudge sauce

1/3 cup heavy cream

¼ cup brown sugar

¼ cup light corn syrup

2 Tbsp cocoa powder

1/8 tsp salt

2 tsp vanilla extract

4oz semi-sweet chocolate, finely chopped
Peanut butter pie

8oz cream cheese, at room temperature

¾ cup 10X sugar, plus 2 Tbsp, divided

¾ cup creamy peanut butter, room temperature

1 cup heavy whipping cream

1 tsp vanilla extract

2oz shaved milk chocolate

Chopped peanuts, optional


In a large bowl, combine cream cheese, ¾ cups 10x sugar and peanut butter until he mixture is light and fluffy (about 3 minutes)

In a separate bowl, whip the heavy cream until thick and light, add the remaining2 Tbsp confectioners’ sugar and vanilla extract. Continue to whip until stiff peaks form.

Carefully fold the whipped cream into the peanut butter mixture

Pour the batter into the pie shell, sprinkle with the shaved milk chocolate.

Freeze for 4 hours

In a medium pot over medium heat, combine cream, brown sugar, corn syrup, cocoa powder, salt and vanilla.  Reduce the heat to a simmer and add the chopped chocolate.  Stir continuously until the chocolate is melted and the sauce has thickened, roughly 3 to 4 minutes.  Let the sauce cool for 10 minutes

If desired, serve with the hot fudge, whipped cream, and chopped peanuts
Optional:  Use reese’s cups instead as a topper.


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