Texas Chocolate Peanut Butter Pie Recipe 435

Steps:

• For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
• For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
• Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Steps:

• CRUST: Preheat oven to 350ºF. Combine 1 1/2 cups graham cracker crumbs with 1/2 cup sugar and 1/2 cup (1 stick) butter, melted. Stir until thoroughly blended. Press mixture into bottom and sides of 10-inch pie tin. Bake for 10 minutes. Allow crust to cool before filling. FILLING: Mix cream cheese, peanut butter and 1 3/4 cups sugar in a mixing bowl until blended. Whip 1 cup whipping cream until stiff, then fold into the peanut butter mixture. Spoon filling into crust. TOPPING: combine 1/3 cup sugar and 2/3 cup whipping cream in a saucepan and bring to a boil. Reduce heat and simmer for 7 minutes. Remove pan from heat. Add chocolate and butter; stir until melted. Stir in vanilla. Cool until slightly thickened. pour over pie as evenly as possible. Refrigerate 4 to 5 hours bore serving. Garnish with toasted peanuts. Makes 10 servings.

Steps:

• In a saucepan, whisk the milk and pudding mix. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; stir in the peanut butter chips until melted. Pour into the crust. Cover and refrigerate for 3-4 hours or until set., Spread whipped topping over pie. In a microwave-safe bow, melt chocolate chips and shortening. cool for 5 minutes. Drizzle over topping. Refrigerate until serving.