CHOCOLATE TOPPED PEANUT BUTTER REFRIGERATOR PIE
Nancy J. Patrykus
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!
- graham cracker cooked ready pie crust
- 2-1/2 c
- smooth peanut butter
- 2-1/2 c
- cream cheese, softened
- 2 c
- 2 Tbsp
- butter, melted
- 2 tsp
- vanilla extract
- 1/2 tsp
- ground cinnamon
- 1-1/2 c
- whipped cream ( whipped)
- 3/4 c
- semi-sweet chocolate, finely chopped
- 5 Tbsp
- strong coffee, heated
How to Make CHOCOLATE TOPPED PEANUT BUTTER REFRIGERATOR PIE
- 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.
- 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.
- 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
- 4Extra whipped cream is optional,
at serving time.
"A clean home is a home in harmony"