Sunday, April 12, 2009

Peanut Butter Pie

We had a food day Friday at work and one of the girls I work with made this and I thought I would share it, it seems easy to convert to low fat or fat free if you wish I plan on making this on the 23rd when my parents come to visit using fat free where I can

1 cup creamy peanut butter, plus 2 tablespoons divided
1 (8 oz) package of cream cheese softened
1/2 cup of sugar
1 (12oz) container (4 1/2 cups) frozen whipped topping thawed and divided
1 prepared chocolate pie crust
1 (11.75 oz) jar Smucker's Hot Fudge Spoonable Ice cream topping divided

1. Beat together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium until well combined. Gently mix 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using spatula, smooth mixture to edges of pie

2. Reserve 2 tablespoons of hot fudge topping into the corner of a reasonable food storage bag, set aside. Microwave remaining topping on High for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate till set. Spread remaining whipped topping (1 1/2 cups) over hot fudge layer, being careful not to mix the two layers.

3 Cut a small corner form the bag containing the topping. Squeeze bag to drizzle topping over pie. Place remaining 2 table spoons of peanut butter in reasonable food storage bag, cut bag corner and squeeze to drizzle in opposite direction of topping. Refrigerate till ready to serve

This is much easier if you put each layer in the freezer for a few minutes and start by putting the shell in the freezer to get it cool......the layers do not mix as much and it's much easier to spread.

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