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Chocolate Chip Peanut Butter Pie




Source of Recipe


Martha White website


List of Ingredients




1 (7.4 oz) package Martha White Chocolate Chip muffin mix
4 T margarine, softened
1/3 cup salted peanuts, chopped
1/2 cup creamy peanut butter
4 oz. cream cheese
1/3 cup sugar
3 T milk
8 oz. Cool Whip
2 T Smuckers Hot Fudge microwaveable ice cream topping, warmed.

Recipe



Heat oven to 350°. Spray a 9" pie plate with non-stick cooking spray. Combine muffin mix, margarine and peanuts in a large bowl. Blend with a fork until crumbly. Press evenly into bottom and up sides of prepared pie plate. Bake 12 to 15 minutes or until light golden brown. If crust is slightly puffy, press down gently with back of a wooden spoon. Cool.

Beat peanut butter, cream cheese and sugar in a large bowl with an electric mixer at medium high speed until smooth. Beat in milk. Gently fold in whipped topping. Spoon into cooled crust. Drizzle warm fudge topping over pie.
Chill 3 to 4 hours. Store covered in refrigerator.

Recipe called for 3 oz cream cheese, but I cut an 8 oz in two and used half. This is so good, if you are having company I suggest making two of them.