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Peanut Butter Pie




Source of Recipe


© recipe copyright rjgainey


List of Ingredients




1-1/2 cups pourable Splenda (or 36 packets)
16 ounces cream cheese, softened
3/4 cup half and half
1 cup extra crunchy peanut butter

"crust"
1/2 cup finely chopped Spanish peanuts
2 tablespoons butter
1 Tablespoon sugar or brown sugar
garnish: Chocolate curls



Recipe



Form a pie shell by mixing chopped peanuts, butter and sugar together and
pressing it into bottom and sides of buttered non-stick-sprayed glass pie
pan. Set into refrigerator. (Nuts can be toasted or untoasted, according to
your preference.)

Beat the Splenda, milk and cream cheese in a mixer bowl until fluffy,
scraping the bowl occasionally. Add the peanut butter.
Beat well until mixed.

Spoon into formed pie shell. Freeze for 15 to 30 minutes. Cut into
slices. Top each slice with chocolate curls.

Prepare chocolate curls by pouring melted chocolate onto a waxed-paper-lined
baking sheet. Spread the chocolate into a two- to three-inch-long strip.
Let stand until the chocolate is cool (and slightly sticky_ but not firm.
Pull a vegetable peeler or thin knife slowly across the chocolate until a
curl forms, allowing the chocolate to curl on top of the utensil. Transfer
the curl with a wooden pick to a plate. Repeat the process with the
remaining chocolate. Chill until just before using.
.