Several years ago, I was sorting through my coupons from the newspaper when I ran across a recipe for a peanut butter fudge pie. The recipe was on a random coupon page advertising hot fudge and peanut butter. I saved the recipe and eventually tried it out. It is now a staple at family holiday meals; both Thanksgiving and Christmas.
I decided to share the recipe for other peanut butter pie lovers to enjoy. For this pie you will need:
1 prepared chocolate cookie pie crust
1 cup creamy peanut butter
1/2 cup sugar
8 oz. cream cheese (at room temperature)
4 1/2 cups (or 12 oz. container) of non-dairy whipped topping
1 jar (11.75 oz.) hot fudge topping
For Drizzle Topping:
2 tbs. of the hot fudge
2 tbs. of peanut butter
Combine in a medium bowl, the peanut butter, cream cheese, and sugar. Gently fold in 3 cups of the whipped topping.
|
{Mixing the ingredients. I used a mixer, but you can also mix these items by hand.} |
Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie. Reserve 2 tablespoons of hot fudge topping and peanut butter for drizzle topping. Microwave the remaining hot fudge for 1 minute. Stir. Spread the hot fudge topping over pie to cover the peanut butter layer. Refrigerate until serving time.
|
{Filling pie crust and topping with hot fudge.} |
Just before serving, spread the remaining whipped topping over the hot fudge layer, being careful not to mix the two layers. Place the 2 tbs. of hot fudge and peanut butter in separate plastic bags. Cut a tiny hole in one corner of the bags and drizzle each over pie.
|
{Finished pie. Please excuse the uneven decorative lines.} |
I'm 24 weeks this week. Definitely starting to feel uncomfortable.
|
{24 Weeks} |
No comments:
Post a Comment