CHOCOLATE PEANUT BUTTER PIE

 I think I have finally found a comparable Chocolate Peanut Butter Pie as with a local cafe that we eat at often serves. They chop up some Reese's peanut butter candy and places around the crust edge.

Friend Fran has started back hosting our quilters canasta group after dealing with some health issues. Since I have always made the dessert for her to serve us, that means I had the opportunity to make something truly awesome again for us to enjoy.

And I scored a big hit with this truly awesome Chocolate Peanut Butter Pie. I found the recipe in my The Best of Mennonite Fellowship Meals cookbook by Phyllis Pellman Good and Louise Stoltzfus. Winnifred Wall from Freeman, South Dakota made a Peanut Butter Delight in a 9 x 13 - inch pan but I made a few changes and ended up with two 9 - inch pies. I served one and froze the other one. I also used Zero sugar products when I could and 1/3 less fat Neufchatel cheese. I do this often with great results.

PRINT RECIPE.

CHOCOLATE PEANUT BUTTER PIE

1/2    cup peanut butter

8       ounces cream cheese, room temperature

1        cup powdered sugar

1        cup whipped topping from an 8 - ounce carton

2      small packages of instant chocolate fudge or chocolate pudding + 1-3/4 cup milk for each package

1        cup of whipped topping for topping, if using

2       pie crust (9-inch baked or graham cracker crumb crust)

If using a regular pie crust, bake as directed and allow to cool.

 

Cream together the peanut butter and cream cheese

until smooth.

Add the powdered sugar and

mix together.

Fold in the cup of whipped topping.

Divide the mixture evenly and spread over the crust using.

Set aside.

Prepare the pudding mixes in separate bowls using 1-3/4 cup milk. Whisk until pudding thickens.

Top the creamed cheese mixture in each pie with a pudding.

Cover and refrigerate to firm up. I refrigerated mine overnight.

When ready to serve, top with the rest of the whipped topping.

I ended up freezing the one using the graham cracker crumbs. I covered it with the plastic lid that comes with the crust and closed it down all the way around. Then I wrapped the pie with two pieces of foil. It fit in a gallon freezer bag so I did that next. When I am ready to eat it, I will remove it from the freezer the night before and place in the refrigerator. I may or may not top it with whipped cream. I made one pie using a Zero sugar chocolate fudge instant pudding mix and then a Zero sugar chocolate instant pudding mix for the second one. We loved the chocolate fudge one so I hope we like the chocolate one too.