Peanut Butter Pie I

SUBMITTED BY: Stephanie PHOTO BY: Helen

"This pie has a chocolate crumb crust and a creamy peanut butter filling. Garnish pie with grated chocolate or chocolate cookie crumbs if desired."

SERVINGS & SCALING

Original recipe yield: 1 pie

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INGREDIENTS

1 1/4 cups chocolate cookie crumbs
1/4 cup white sugar
1/4 cup butter
1 (8 ounce) package cream cheese, softened
1 cup creamy peanut butter
1 cup white sugar
1 tablespoon unsalted butter, softened
1 teaspoon vanilla extract
1 cup heavy whipping cream

READ REVIEWS (100)

DIRECTIONS

Combine 1 1/4 cup cookie crumbs, 1/4 cup sugar, and 1/4 cup butter or margarine; press into a 9 inch pie plate. Bake at 375 degrees F (190 degrees C) for 10 minutes. Cool.
In a mixing bowl, beat cream cheese, peanut butter, sugar, butter, and vanilla until smooth. Whip the cream, and fold into the peanut butter mixture.
Gently spoon filing into crust. Garnish pie with chocolate or cookie crumbs if desired. Refrigerate.

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REVIEWS

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Reviewed on Aug. 31, 2003 by LORRIEC13

Awesome pie! I did it a little differently though. I used a deep dish pie crust, baked it, let it cool, then applied melted chocolate chips to the crust. I put the crust in the refrigerator so the chocolate would solidify. Then added the peanut butter pie filling. It was a huge hit with everyone. Thank you for sharing this one. :)

7 users found this review helpful

Reviewed on Nov. 17, 2006 by rookiechef

I just won 1st place (and $50!) at the company's pie baking contest with this recipe. The only alteration I made was to double the cookie crust (that's the best part in my opinion). And I decorated the top with reeses peanutbutter cups. Yee haw! Thanks for the recipe!

6 users found this review helpful

Reviewed on Jun. 14, 2006 by JILL M.

I needed a quick dessert for an impromptu dinner and decided to try this recipe. It was absolutely delicious and a big hit. I did make a few minor adjustments based on feedback from a friend of mine who made it. I cheated and used a Keebler chocolate crumb crust (something I rarely do but was pressed for time). I decreased the sugar to 3/4 c and increased the whipping cream to 1.5 c to make it a little fluffier. I also popped it in the freezer for a few hours before serving. Wow!!! I'll certainly be making this again and again and again....well, you get the picture! :-)

5 users found this review helpful

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