I suppose Fat Tuesday is an appropriate day to be posting this recipe. So I will do it without feeling guilty for the inch I may be adding to your waistline.
This recipe has been in our family's repertoire for quite awhile. I've always loved how simple it is, as well as the moan and groan response (the good kind) you get when you serve it up for guests.
And while this might seem like something that should be served up in the dead heat of summer, with my current no-oven handicap, it is the perfect thing. And personally, I can do peanut butter and chocolate year round. Can't you?
So the original recipe is for an easy Peanut Butter Pie, but this time I wanted to somehow add a chocolate element to the recipe. And not just any chocolate…I wanted a fudgy, rich layer of chocolate in the pie.
And man oh man, if I didn't hit the nail on the head with my first try….you're welcome. 🙂
Peanut Butter Pie (with a Twist)
4 oz. cream cheese
1 cup powdered sugar
1/4 cup milk
1/3 cup creamy peanut butter
Beat together these ingredients until smooth and combined. Fold in 8 ounces of whipped topping (ie. cool whip). Set aside.
Meanwhile, over medium heat melt about 8 ounces of milk chocolate chips and about half of a 14-ounce can of sweetened condensed milk. Stir constantly until smooth and chocolate has melted.
Evenly spread the chocolate into the bottom of a 10-inch pie pan with a Graham Cracker crust. (note: I had to use store-bought crust b/c of not having the oven and it does keep this recipe simple. But homemade is so very yummy.)
On top of the chocolate fudge layer spread the whipped peanut butter topping.
Cover and freeze overnight or at least several hours.
Serve in petite slices, trust me.
FYI: The photograph is of the very last piece. When I brought the pie to dinner at my dad's the other night, my only request was to save me one last piece–for photographic purposes, of course. Next time I should remember to take a picture of the first piece. She was much more attractive. 🙂