Peanut Butter Pie
Servings
8servings
Servings
8servings
Ingredients
Instructions
  1. Prepare Vanilla Wafer Crumb Crust.
  2. Beat cream cheese, peanut butter, sugar and vanilla in mixer bowl until fluffy; scrape bowl.
  3. Gently fold half of the whipped topping into peanut butter mixture. Fold in remaining whipped topping and 1/3 cup chopped peanut butter cups just until blended. Spread filling into crust. Cover; refrigerate 30 minutes.
  4. Prepare Chocolate Icing. Pour over refrigerated pie starting in the middle of pie. Spread evenly until surface is coated.
  5. Prepare Peanut Butter Drizzle. Place drizzle in corner of reclosable plastic bag; cut tiny piece from corner. Pipe crisscross pattern over top of pie.
  6. Garnish rim of pie with peanuts and remaining chopped peanut butter cups. Refrigerate until firm, about 30 minutes. Best if cut frozen.
  7. Vanilla Wafer Crumb Crust: Combine 1 1/4 cup vanilla wafer crumbs, 1/4 cup sugar and 1/3 cup cup melted margarine in medium bowl until blended. Press mixture onto bottom and up sides of 8-inch pie pan. Chill.
  8. Chocolate Icing: Place 1/4 cup Hershey’s Milk Chocolate chips, 1 tablespoon plus 1 teaspoon Hershey’s Semi-Sweet Chocolate Chips and 2 tablespoons heavy whipping cream in small microwave-safe bowl. Microwave at High 40-50 seconds; stir. If necessary, microwave at High an additional 10-15 seconds at a time, stirring after each heating until chips are melted when stirred.
  9. Peanut Butter Drizzle: Place 1 tablespoon creamy peanut butter and 1 teaspoon oil in small microwave-safe bowl. Microwave on High 1-15 seconds, stir.
Recipe Notes