Crunchy Peanut Butter Chocolate Pie Recipes

Steps:

• Measure peanut butter into a bowl.
• Heat peanut butter in microwave for 20 seconds.
• Spread approximately 1/2 cup peanut butter into bottom of each crust (about 1 cup total).
• Let remaining peanut butter (approx 1/2 cup) cool.
• Mix 2 boxes of pudding with 3 cups skim milk, beating until thick.
• Divide pudding mixture in half and pour one half over each pie.
• Mix whipped topping and remaining peanut butter until blended.
• Spread one half of whipped topping mixture over each pie.
• Sprinkle peanuts on top of pies.
• Refrigerate 1 hour or until well-chilled.
• Serve and ENJOY!

Steps:

• In a medium, microwave-safe bowl, combine butter and peanut butter. Heat in the microwave until soft; mix well. Gradually stir in confectioners' sugar until the mixture resembles a soft dough. Spread mixture into 2 pie crusts.
• In a small bowl, mix the milk with the instant pudding. Pour over the peanut butter mixture in each crust. Chill until firm.
• Top pies with whipped topping when ready to serve.

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, combine graham cracker crumbs, peanuts and sugar.
• Add butter and egg white, stirring to combine.
• Press crumb mixture in bottom and up sides of a 9-inch pie plate.
• Bake for 8 minutes.
• Remove from oven and cool completely.
• In medium mixing bowl, beat cream cheese and confectioners' sugar at high speed with an electric mixer for approximately 6 minutes, or until light and fluffy.
• Add peanut butter, milk and vanilla.
• Beat until smooth and creamy.
• Prepare dessert topping mix according to package directions.
• Fold into peanut butter mixture.
• Spoon mixture into cooled crust.
• Refrigerate for 4 hours, or until set.
• Garnish with chocolate-covered peanuts, if desired.