Peanut Butter Chocolate Mud Pie |
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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 6 |
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This is the best Peanut Butter Pie I have ever tried. My brother-in-law works in a bakery, and developed this. It is rich enough, you can only have a small sliver. Well worth cheating on the diet. I usually double the recipe and put it into a glass rectangle pan. Ingredients:
2 cups nutter butter cookie crumbs |
2 tablespoons sugar |
4 tablespoons butter, melted |
1 1/2 cups heavy whipping cream, chilled |
12 ounces cream cheese, softened |
3/4 cup sugar |
1 cup smooth peanut butter |
1 tablespoon pure vanilla extract |
1/4 semi-sweet chocolate chips |
2 tablespoons heavy cream |
Directions:
1. Making crust:.
2. In large bowl combine cookie crumbs, sugar, and melted butter until combined.
3. Press crust over the bottom and sides of the pie pan and put into freezer for 1 hour.(9-inch pie pan).
4. Making the Filling:.
5. Put heavy cream in chilled bowl and beat using electric mixer on medium speed until stiff peaks form.
6. Put the cream cheese and sugar in a bowl and beat until smooth using mixer on medium speed.
7. Scrape down the bowl. Add the peanut butter and vanilla, and beat until combined.
8. Fold in half of the whipped cream gently, but thoroughly, then fold in the remaining whipped cream until completely combined.
9. Spoon the filling into the frozen crust, spreading evenly. cover the pie and refrigerate it for 2 hours.
10. Making the Topping:.
11. In glass bowl covered in plastic wrap, heat the chocolate and cream on high in microwave for 30 second intervals, stirring until smooth.
12. Pour over the top.
13. Refrigerate for 3 hours and serve.
14. TIP: to firm up faster, place it into the freezer for 30 minutes, then transfer back to the refrigerator. But don't forget to take it out of the freezer after 30 minutes.
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