2 cups Chocolate Cookie Crumbs
¼ cup plus 2 tbsp Melted Butter (divided)
Peanut Butter Filling:
8 oz. Soft Cream Cheese
1 cup Sugar
1 cup Peanut Butter
1 tbsp Vanilla
1 cup Whipping Cream
1. Combine cookie crumbs and ¼ cup butter. Press into 9” pie pan. Bake at 350 degrees for 10-15 minutes.
2. Using an electric mixer, cream together the cream cheese and sugar until smooth. Add the peanut butter, 2 tbsp butter, and vanilla and continue mixing until light and fluffy.
4. In a separate bowl whip the cream. Fold the whipped cream into the peanut butter mixture. Pour the peanut butter mixture into the cooled cookie crust. Refrigerate until set.
Topping:
4 oz Chocolate Chips
2 tbsp Butter
2 tbsp Oil
Chopped Peanuts
1. Combine all ingredients in a medium saucepan on low heat until smooth. Spread the topping over the filling. Top with chopped peanuts. Refrigerate until set. If you prefer frozen desserts this pie is also good frozen.
(Pic added by erin; Becky's pie was probably much prettier.)
1 comment:
i made this tonight and really liked it. (so did everyone else who ate it.) i used a pre-made oreo crust because i'm lazy and well, not really sure what chocolate cookies would be. because that crust is slightly smaller than 9 inches, i wasn't able to get the entire filling in, but that's okay. everything else was done as becky directed.
and wow, it was good. and rich. after doing it the full-fat version, i don't think it would suffer at all if you substituted lite cream cheese and lite cool whip for their full-fat relatives.
also, if you haven't a scale, 4 ounces of choc. chips is 3/4 cup.
we refrigerated it, rather than froze it. i think i like the temperature better in the fridge, but the filling wasn't quite strong enough to support the "lid", but of course that didn't affect the taste one bit. it was tasty.
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