Peanut Butter / Fudge Pie

 

Ingredients

  • Crust:
  • 1 cup Graham cracker crumbs
  • ¼ cup Sugar
  • ¼ cup Softened butter - cut up
  • Filling:
  • 8 oz. Cream cheese - room temp.
  • 1 cup powdered sugar
  • 1 cup Creamy peanut butter
  • 2 Tbsp. Softened butter
  • 1 tsp. Vanilla
  • ½ cup Chilled whipping cream
  • Topping:
  • ½ cup Chilled whipping cream
  • 1 cup Chocolate Chips

Directions

Crust:

Mix together and press into 9” pan. Refrigerate 1 hour.

Filling:

Beat cream cheese and peanut butter. Add powdered sugar and beat till fluffy. Beat whipping cream until soft peaks form. Gradually add 2 Tbsp. powdered sugar and 1 tsp. vanilla and beat to stiff peaks. Fold 1/3 of cream into peanut butter mixture. Gently fold in remaining cream. Spoon into crust. Refrigerate about 3 hr.

Topping:

Bring ½ cup whipping cream to simmer over low heat. Add 6 oz (1 cup) choc chips and stir until smooth. Spread over pie. Cover and refrigerate 3 hr. or overnight.