Maple Peanut Butter Pie
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 8 servings.
Maple nut goodies have been a favorite candy of mine since I was a child, and I think the flavors taste just as great in a pie! This pie freezes well, too—just take it out to thaw 30 minutes before serving. —Crystal Schlueter, Northglenn, Colorado
Ingredients
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1-1/2 cups crushed cream-filled maple sandwich cookies (about 12 cookies)
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3 tablespoons butter, melted
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1/3 cup hot fudge ice cream topping
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1 package (8 ounces) cream cheese, softened
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1 cup creamy peanut butter
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1 teaspoon maple flavoring
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1-1/4 cups confectioners' sugar
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1 carton (8 ounces) frozen whipped topping, thawed
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1 cup heavy whipping cream
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2 tablespoons maple syrup
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1/4 cup chocolate-covered peanuts, coarsely chopped
Directions
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1.
In a small bowl, mix crushed cookies and butter. Press onto bottom and up sides of an ungreased 9-in. pie plate. Freeze 5 minutes.
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2.
In a microwave, warm fudge topping 5-10 seconds or until spreadable; spread over bottom and up sides of crust. In a large bowl, beat cream cheese, peanut butter and flavoring until blended. Gradually beat in confectioners’ sugar; fold in whipped topping. Spoon into crust, spreading evenly. Refrigerate 4 hours or until set.
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3.
In a small bowl, beat cream until it begins to thicken. Add syrup; beat until stiff peaks form. Serve with pie; top with peanuts.
Nutrition Facts
1 piece: 773 calories, 53g fat (25g saturated fat), 84mg cholesterol, 373mg sodium, 63g carbohydrate (41g sugars, 3g fiber), 13g protein.
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