Peanut Butter Creme Pie

by Lauren

About one month ago the cooking blogosphere was filled with peanut butter creme pie recipes. Why was nearly a whole page of foodgawker.com coming up with similar looking peanut butter pies? Jennie, a food blogger extraordinaire, lost her husband, Mikey, unexpectedly. He loved peanut butter pie and the community of bloggers united to make a peanut butter pie and share it with loved ones.  My roommate and dear friend had her birthday this past week and I thought of this pie.  (Sorry for the phone camera quality of the picture.)

Peanut Butter Creme Pie (Adapted from RecipeGirl’s Nutter Butter-Peanut Butter Pie)

Ingredients:

  • 8 ounces chocolate cookies (I used Oreos)
  • 4 tablespoons butter, melted
  • 1 cup hot fudge
  • 8 ounces cream cheese, at room temperature
  • 3/4 cup powdered sugar, sifted
  • 1 cup creamy peanut butter (not the natural kind)
  • 1 Tablespoon vanilla extract
  • 8 ounces Cool Whip, defrosted
  • chocolate sauce (for top)
  • Reese’s Peanut Butter Cups – Minis (for edge)
Instructions:

In a blender, combine chocolate cookies and butter. Press the mixture into a pie plate/tin. Drizzle hot fudge on top and smooth it with a spoon. Place in the freezer to set.

In a large bowl, use an electric mixer to mix cream cheese and powdered sugar. Add peanut butter and vanilla and beat until smooth. Stir in about 1 cup of the Cool Whip with the mixer. Set the beaters aside and fold in the rest of the Cool Whip using a rubber spatula.

Spoon the peanut butter filling into the frozen pie crust, smooth top down nicely, and place back into the freezer. Freeze for at least 3 hours or overnight. Decorate with Reese’s Peanut Butter Cups and/or chocolate sauce.  You can move it to the refrigerator before serving.

Share with those you love.

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