I can’t recall where this recipe came from but it’s in my scribbled notebook of ‘keeper’ recipes. The ones that aren’t in my core cookbooks I keep there so I can easily remember and find a tried and true option when I need one.
This pie is so rich and sinful even though I always make it with low fat cream cheese and diet whipped topping. People go nuts for it, so much so that last time I whipped one together for a get together with Mr. Bacon’s side of the family, I didn’t even get a single slice!
To make up for it, I had an extra big slice of this one. And it was fantastic.
Chocolate Peanut Butter Pie
1 Redi Crust chocolate pie crust
1 tub of whipped topping
1 block of cream cheese, softened
1 cup smooth peanut butter
1/2 cup powdered sugar
chocolate sundae syrup
handful of chocolate chips, peanuts or chocolate covered peanuts
Beat together peanut butter, cream cheese and sugar. Fold in 3/4 of the whipped topping and spoon mixture into the pie shell. Spread the remaining whipped topping over the top. Drizzle the chocolate sundae syrup liberally overtop. Place another 2 tbsp of peanut butter into a small sandwich bag and microwave for approximately 30 seconds or until liquid. Snip the tip of the bag and drizzle the peanut butter overtop of the chocolate sauce. Sprinkle the chocolate chips on top.
Place in the fridge for at least an hour to firm up. Overnight is best though.
** Tip ** – Invert the lid of the pie crust and reseal the edge to cover your pie while it’s in the fridge.
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