Crunchy Peanut Butter Chocolate Pie Recipes

CRUNCHY PEANUT BUTTER & CHOCOLATE PIE

Steps:

• Measure peanut butter into a bowl.
• Heat peanut butter in microwave for 20 seconds.
• Spread approximately 1/2 cup peanut butter into bottom of each crust (about 1 cup total).
• Let remaining peanut butter (approx 1/2 cup) cool.
• Mix 2 boxes of pudding with 3 cups skim milk, beating until thick.
• Divide pudding mixture in half and pour one half over each pie.
• Mix whipped topping and remaining peanut butter until blended.
• Spread one half of whipped topping mixture over each pie.
• Sprinkle peanuts on top of pies.
• Refrigerate 1 hour or until well-chilled.
• Serve and ENJOY!

PEANUT BUTTER CHOCOLATE PIE

Steps:

• In a large bowl beat cream cheese until smooth.
• Add peanut butter and 1 cup of the sugar.
• Beat until well blended.
• In a small bowl beat 1/2 cup of whipping cream until soft peaks form.
• Gradually beat in remaining 1/4 cup sugar and vanilla.
• Slowly fold cream mixture into peanut butter mixture.
• Pour into cooled pie shell.
• For the topping-in a double boiler over hot but not boiling water melt chocolate and cream together, whisking until smooth.
• Cool to luke warm and then pour over pie.
• You may need to rock the pie back and forth to get even coverage.
• One inch in from the edge form a circle with the chopped nuts and then chill for at least 2 hours.
• Once topping has set you can cover with plastic wrap.
• You can freeze this pie for storage or for a frozen summer treat.