Peanut Butter Pie
Made from scratch; will have diners coming back for seconds. Sooooo good.
Ing Crust: 14 whole chocolate grahams 1 tbl light br/sugar 7 tbl unsalted butter, melted Filling: 8 oz cream cheese, room temp 3/4 c conf plus 2 tbl, 1 c ea Jif creamy p/butter, h/cream 1 tsp vanilla. Topping: Melted p/butter, melted chocolate; Garnishes Chp Mini Reese’s cups, P/butter chips
Method Crust: process/chp crackers/sugar fine; add butter and pulse til moistened. Press into bottom/up sides of 9" pie plate. Bake til fragrant, 325 deg 10-12 min. Cool completely on rack. Filling: elec/mixer beat cream cheese, 3/4 c conf, peanut butter til light and fluffy, about 3 min.Separately elec/mixer/whisk heavy cream thick and light. Add 2 tbl conf, vanilla, and whip to stiff peaks. Gently fold cream into peanut butter mixture. Pour into pie shell; freeze 3 hours or fridge at least 6 hours.
Place melted peanut butter and melted chocolate in piping bags. Squeeze slightly to drizzle over pie. Top with mini Reese's cups and peanut butter chips. Serve frozen or refrigerated. Store in the fridge, covered, up to 3 days, or freezer up to 1 month.