Printable | Taste of Home

Peanutty Pie

3/4 cup peanut butter
3-3/4 cups confectioners' sugar
1 package (8 ounces) cream cheese, softened
1/3 cup half-and-half cream
1 carton (16 ounces) frozen whipped topping, thawed, divided
2 pastry shells (9 inches each), baked
TOPPING:
1 cup (6 ounces) semisweet chocolate chips
1/2 cup butter
3 tablespoons sugar
1/3 cup half-and-half cream
1 teaspoon vanilla extract
Chopped peanuts, optional

Printed from tasteofhome.com Jul 25, 2008

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Peanutty Pie cont.

In a large mixing bowl, beat the peanut butter, confectioners' sugar,
cream cheese and cream until smooth. Beat in a third of the whipped
topping. Fold in the remaining whipped topping. Divide and spoon into
pastry shells, mounding slightly at edges. Chill. For topping, in
a small heavy saucepan, add the chocolate chips, butter, sugar and
cream. Cook until chips are melted; stir until smooth. Remove from
the heat; add vanilla. Cover and let stand until cool. Spread over
top of pies to within 1 in. of crust. Sprinkle with peanuts if
desired. Chill for at least 4 hours. Refrigerate leftovers.

Yield: 12-16 servings.