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Peanutty Pie
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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
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
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |