25 September 2009

Recipe: Chocolate Chip Peanut Butter Pie

From Denny: When it comes to entertaining during the football season things can get hectic and we want easy recipes we can whip up in a hurry and are easy to make and take to a friend's house as our contribution to the gathering. This easy little pie uses cream cheese to give it awesome flavor. Martha White is a wonderful brand of flour often used for making biscuits. If you can't find it just substitute a similar chocolate chip muffin mix.

Chocolate Chip Peanut Butter Pie

Prep Time: 15 min

Cook Time: 15 min

Yield: 8 servings


• Crisco® Original No-Stick Cooking Spray


• 1 (7.4 oz.) package Martha White® Chocolate Chip Muffin Mix

• 4 tablespoons butter, softened

• 1/3 cup salted peanuts, chopped


• 1/2 cup Jif® Creamy Peanut Butter

• 1 (3 oz) package cream cheese

• 1/3 cup sugar

• 3 tablespoons milk

• 2 cups frozen whipped topping, thawed


• 2 tablespoons Smucker's® Hot Fudge Microwaveable Ice Cream Topping, warmed


1. HEAT oven to 350º F. Spray 9-inch pie place with no-stick cooking spray. Combine muffin mix, butter and peanuts in large bowl. Blend with fork just until crumbly. Press evenly into bottom and up sides of prepared pie plate. Bake 12 to 15 minutes or until light golden brown. If crust is slightly puffy, press down gently with back of a wooden spoon. Cool.

2. BEAT peanut butter, cream cheese and sugar in large bowl with electric mixer at medium high speed until smooth. Beat in milk. Gently fold in whipped topping. Spoon into cooled crust. Drizzle warm fudge topping over pie. Chill 3 to 4 hours or until serving. Store covered in refrigerator.
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