chocolate topped peanut butter refrigerator pie
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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!
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(1)
yield
8 -10
prep time
30 Min
cook time
20 Min
Ingredients For chocolate topped peanut butter refrigerator pie
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1graham cracker cooked ready pie crust
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2-1/2 csmooth peanut butter
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2-1/2 ccream cheese, softened
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2 csugar
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2 Tbspbutter, melted
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2 tspvanilla extract
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1/2 tspground cinnamon
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1-1/2 cwhipped cream ( whipped)
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3/4 csemi-sweet chocolate, finely chopped
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5 Tbspstrong coffee, heated
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peanuts
How To Make chocolate topped peanut butter refrigerator pie
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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.
*QUOTE:
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