I tried a peanut butter pie recipe for the holidays that was a huge hit with my peanut butter, chocolate loving family! We thought it was THE peanut butter pie...then I tried a new recipe and since there is also chocolate in the crust it is now THE peanut butter pie!
- N0-Stick Cooking Spray
- 7.4 oz Martha White Chocolate Chip Muffin Mix
- 4 tablespoons butter, softened
- 1/3 cup salted peanuts, chopped
- 1/2 cup peanut butter
- 3 oz cream cheese (shhhh hubby doesn't like)
- 1/3 cup sugar
- 3 tablespoons milk
- 2 cups frozen whipped topping, thawed
- chocolate syrup (I used Hershey's)
Heat oven to 350 degrees. Coat pie pan with no-stick spray. I put the peanuts in a baggie and let my girlie hammer them (practice for when we make Easter Story Cookies on Saturday). Combine the muffin mix, butter and peanuts in a bowl, until crumbly. Press evenly in bottom and up sides of pie pan. Bake 13-16 minutes or until set. My crust was puffy so when it came out I pressed it down with the back of a spoon as the resipe suggested. Let it cool.
Beat peanut butter, cream cheese and sugar in a bowl on medium high. Beat in milk. Gently fold in whipped topping. Confession: I only had 1 cup of whipped topping and realized this little fact too late so that's what went in! It still tasted yummy! Rich, but yummy! Spoon filling in pie crust and chill in refrigerator for 3-4 hours.
When I served the pie I added the chocolate syrup. Yes, that is a paper plate! Did I mention that I am guilty of using and buying too many convenience products! You can click here to see Martha White's pretty version of this pie!
This post is linked up with Blessed With Grace for Tempt My Tummy Tuesdays, Balancing Beauty and Bedlam for Tasty Tuesday, and Mom Tried It for Try And Tell Tuesday! Hop on over to meet some new friends and find some new treats!