Decadent Peanut Butter Pie
Pat Myers, Shawsville
Crust:
Prepared chocolate cookie pie crust, or you can make your own with 1 A? cups chocolate cookie crumbs (about 20 cookies), A? cup sugar and A? cup melted margarine.
Filling:
1 cup creamy peanut butter
1 8 ounce package cream cheese (at room temp.)
1 cup sugar
1 tsp. Vanilla extract
1 tbs.oft margarine
12 ounce container of non-dairy whipped topping
11.75 ounce jar of hot fudge ice cream topping (reserve 2 tblsp. for topping)
Drizzle:
2 tbs. Hot fudge sauce
2 tbs. Peanut butter
A? cup chopped peanuts (optional)
combine crust ingredients and press into a 9 inch pie plate, or use a prepared crust.
In a mixing bowl beat together the peanut butter, cream cheese, sugar, margarine and vanilla until creamy, mix in the hot fudge sauce, gently fold in the whipped topping. Spoon into crust.
Place the hot fudge sauce and the peanut butter for the drizzle in two separate microwave safe bowls and heat for about 15 seconds each.
Drizzle in alternating directions over the top of the pie. Sprinkle with chopped peanuts if desired.
Refrigerate until serving time.
