Return

Recipe

A A A
  • Total Time:
  • Prep Time: 35 min
  • Cook Time: 15 min

Set Timer

Hours

Minutes

START
00:58:12 STOP
Time done! Reset

Ingredients

For 18 Servings

Change number of servings
US Metric
Change

Directions

Step By Step View
  • 1 Chocolate Peanut Butter Pie.
  • 2 Make the Chocolate Cookie Crust:.
  • 3 1 1/2 cup crushed chocolate cream filled cookies.
  • 4 1/4 cup course ground amonds.
  • 5 1/4 cup sugar.
  • 6 1/4 t. cinnamon.
  • 7 1/8 t. mace.
  • 8 1/8 t. fresh grated nutmeg.
  • 9 1/4 cup melted butter.
  • 10 1 T. vanilla.
  • 11 1 T. dark rum (Capt. Morgan's spiced rum).
  • 12 Combine cookie crumbs, sugar, cinnamon, mace, nutmeg and almonds. Melt butter; add vanilla and rum. Pour butter mixture into crumbs and toss to blend well. Spray 9-inch pie plate with Pam. Press crumbs evenly into bottom and sides of pan. Set aside in cool place.
  • 13 Make the Pie filling:.
  • 14 1 cup whipping cream.
  • 15 1 T. vanilla.
  • 16 8 oz. cream cheese, softened.
  • 17 1 cup sugar.
  • 18 1 cup peanut butter.
  • 19 1 T. melted butter.
  • 20 Beat whipping cream until firm peaks form, then beat in vanilla. In separate bowl beach cream cheese until fluffy. Slowly beat in sugar, peanut butter and melted butter. Blend 1/3 of whipped cream mixture into peanut butter mixture. Fold in remaining whipped cream. Turn into Chocolate cookie crust, smoothing top with spatula. Wrap with plastic and chill two hours or overnight.
  • 21 Make the Chocolate Topping:.
  • 22 4 oz. semi sweet chocolate.
  • 23 2 T. butter.
  • 24 2 T. oil.
  • 25 Combine all 3 ingredients in a double boiler or micro dish. Cook slowly until chocolate melts. Remove from heat and cool slightly. Spread evenly over top of cooled pie, starting at the center and working outward.
  • 26 Sprinkle top of pie with 1/4 cup chopped peanuts.
  • 27 Slice extraordinarily thin - many people find it difficult to finish even one tiny slice!

Directions

View All Steps
1. Chocolate Peanut Butter Pie.
2. Make the Chocolate Cookie Crust:.
3. 1 1/2 cup crushed chocolate cream filled cookies.
4. 1/4 cup course ground amonds.
5. 1/4 cup sugar.
6. 1/4 t. cinnamon.
7. 1/8 t. mace.
8. 1/8 t. fresh grated nutmeg.
9. 1/4 cup melted butter.
10. 1 T. vanilla.
11. 1 T. dark rum (Capt. Morgan's spiced rum).
12. Combine cookie crumbs, sugar, cinnamon, mace, nutmeg and almonds. Melt butter; add vanilla and rum. Pour butter mixture into crumbs and toss to blend well. Spray 9-inch pie plate with Pam. Press crumbs evenly into bottom and sides of pan. Set aside in cool place.
13. Make the Pie filling:.
14. 1 cup whipping cream.
15. 1 T. vanilla.
16. 8 oz. cream cheese, softened.
17. 1 cup sugar.
18. 1 cup peanut butter.
19. 1 T. melted butter.
20. Beat whipping cream until firm peaks form, then beat in vanilla. In separate bowl beach cream cheese until fluffy. Slowly beat in sugar, peanut butter and melted butter. Blend 1/3 of whipped cream mixture into peanut butter mixture. Fold in remaining whipped cream. Turn into Chocolate cookie crust, smoothing top with spatula. Wrap with plastic and chill two hours or overnight.
21. Make the Chocolate Topping:.
22. 4 oz. semi sweet chocolate.
23. 2 T. butter.
24. 2 T. oil.
25. Combine all 3 ingredients in a double boiler or micro dish. Cook slowly until chocolate melts. Remove from heat and cool slightly. Spread evenly over top of cooled pie, starting at the center and working outward.
26. Sprinkle top of pie with 1/4 cup chopped peanuts.
27. Slice extraordinarily thin - many people find it difficult to finish even one tiny slice!
Prew Next Step 1 of 4
or use arrow keys
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top