chocolate topped peanut butter refrigerator pie
It seems like chocolate and peanut butter just seem to go together. This is a cool no-cook pie. Rim the top with shelled peanuts for a beautiful presentation. You're family and guests will be delightfully surprised at how wonderfully the flavors meld together. I cut portions a little smaller because this pie is rich and your guests will want a second helping! Occasionally I will put a dollop of whipped cream on the portions when serving....YUMMY!! My friend Ellie found this in a desert cookbook, and sent it to me 8 yrs ago. I have made it twice and have to say it is delicious!
prep time
30 Min
cook time
20 Min
method
---
yield
8-10 serving(s)
Ingredients
- 1 - graham cracker cooked ready pie crust
- 2-1/2 cup smooth peanut butter
- 2-1/2 cup cream cheese, softened
- 2 cups sugar
- 2 tablespoons butter, melted
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1-1/2 cup whipped cream ( whipped)
- 3/4 cup semi-sweet chocolate, finely chopped
- 5 tablespoons strong coffee, heated
- - peanuts
How To Make chocolate topped peanut butter refrigerator pie
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Step 1Set aside your cooked ready graham cracker pie crust. In a food processor, beat peanut butter, cream cheese, sugar, melted butter, vanilla extract and cinnamon 2-3 minutes or until smooth.
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Step 2With a spatula, fold in the whipped whip cream, a little at a time. Pour into the crust.Smooth top with a spatula..Refrigerate 3-5 hours.
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Step 3In a double boiler, melt chocolate and coffee, mixing well. Let chocolate cool 5 minutes or so. Pour luke warm mixture over cold pie. Garnish with peanuts. Serve
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Step 4Extra whipped cream is optional, at serving time. *QUOTE: "A clean home is a home in harmony"
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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