Peanut Butter Pie

Good recipe for chocolate and peanut lovers!

Peanut Butter Pie

Crust

1 ½ cups finely crushed Graham Cracker Crumbs

6 tablespoons melted Butter

2 tablespoons Brown Sugar

2 teaspoons Cocoa Powder

2 tablespoons Peanut Butter

Crush graham cracker crumbs, melt butter and combine with sugar, cocoa powder, and peanut butter. Press into 8” pie plate. Bake 15 min in preheated 300 degree oven. Let cool on rack.

Filling

8 ounces Cream Cheese room temp.

¼ cup Peanut Butter

½ cup granulated Sugar

¼ cup chopped unsalted peanuts

1 teaspoon vanilla

¾ cup Heavy Cream

Using electric mixer combine, cream cheese, peanut butter, and sugar. Beat until light and fluffy. Add peanuts and vanilla.

In a separate bowl beat heavy cream until stiff peaks form. Fold in 1/3 of whipped cream into cream cheese and peanut mixture. Lightly fold in remaining cream and pour into cool pie shell. Refrigerate for at least 2 hours. Top with chocolate syrup and crushed peanuts. Serve cold and store in refrigerator.

You can use cool whip in place of heavy cream for this recipe if you like. A small container will be about the same as 3/4 cup heavy cream whipped stiff.

Drizzle bottled caramel ice cream topping on top of the pie with along with the chocolate syrup and crushed peanuts. Reserve topping of whipped cream or cool whip until you serve the pie.