December 14, 2018
Desserts, North American, Entertaining,
Sunday Dinner, Chocolate, Pies more
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"I love peanut butter pie, but not the cream cheese/cool whip varieties. Mom gave me this recipe many years ago, and I just came across it today."
Crumb Layer: Combine peaut butter and powdered sugar in small bowl. Stir with fork until crumbly. Sprinkle into baked pie crust.
Fudge Sauce: Combine chocolate and butter in small saucepan. Stir in milk. Cook and stir over medium high heat until mixture comes to a boil. Cok and stir 2 minutes. Remove from heat. Set aside.
Stir about 1/3 of hot mixture slowly into egg yolks, mix well. Return mixture to saucepan. Cook and stir 2 minutes. Remove from heat.
Add peanut butter chips, butter and vanilla. Stir until chips are melted.
Pour fudge sauce over crumbs. Spoon filling over fudge sauce. Cover with plastic wrap, chill until set, 2-3 hours.
Topping: Beat whipping cream at high speed in mixer until stiff peaks form. Slowly add sugar and vanilla. Spread over filling. Chill
Drizzle: Immediately before serving, melt peanut butter chips and shortening in microwave at 50% power and drizzle over cut slices. (Drizzle hardens, so don't drizzle whole pie, it will make it messy to cut.)
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