Email to Stella      

Contest: Dreamy Creamy Peanut Butter Pie

Source of Recipe

TOH - Dawn Moore


List of Ingredients

24 peanut butter cream-filled sandwich cookies, crushed
1/3 cup butter, melted
1 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 cup creamy peanut butter
4 ounces Kraft Philadelphia® - Cream Cheese, softened
1/2 cup sweetened condensed milk
1/4 cup hot fudge ice cream topping, warmed
1 cup heavy whipping cream
2 tablespoons sugar
Chocolate curls



Recipe

Combine cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 6-8 minutes or until crust is lightly browned. Cool on a wire rack.
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Meanwhile, in a large bowl, beat the peanut butter, cream cheese and condensed milk until smooth; stir in pudding. Set aside.
Gently spread ice cream topping into crust. In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold 1-1/2 cups into pudding mixture; pour into crust. Spread remaining whipped cream over top; garnish with chocolate curls. Refrigerate until serving.

Yield: 8 servings.


Nutrition Facts: 1 piece (calculated without chocolate curls) equals 745 calories, 51 g fat (22 g saturated fat), 86 mg cholesterol, 604 mg sodium, 63 g carbohydrate, 3 g fiber, 16 g protein.

Dreamy Creamy Peanut Butter Pie published in Branson's Great American Pie Show January 2009