this was, hands down, my favorite part of thanksgiving dinner. that's right - it's better than the ridiculously awesome truffle mac and cheese.
if you have been reading this little blog for any amount of time you will not be surprised to know, it's in the dessert category. actually, my wonderful mother-in-law made it. just the pure fact that she brought this made her even more amazing in my book (if that's even possible:)
chocolate peanut butter pie. perhaps the four most delectable words in the english language put together into one dessert. dang it's good. she actually found the recipe in a jif/smuckers ad in a 2004 newspaper. just another reason why you should read the newspaper.
it manages to me super decadent and rich, and light a fluffy all at the same time. the only thing that makes this pie better is eating it for breakfast.
Decadent Chocolate Peanut Butter Pie
1 prepared chocolate cookie pie crust
1 C peanut butter
8 oz cream cheese, at room temperature
1/2 C sugar
12 oz container of non-dairy whipped topping, divided
1- 11.5 oz jar Smucker's Hot Fudge Ice Cream Toppings, divided
2 Tbs hot fudge
2 Tbs peanut butter
in medium bowl, beat together the peanut butter, cream cheese and sugar. gently fold in 3 cups whipped topping. spoon mixture into the pie shell. using a spatula, smooth mixture to edge of pie.
reserving 2 tbs hot fudge, place remaining hot fudge into a microwave bowl. microwave for 1 minute. stir and spread over pie to cover the peanut butter layer. refrigerate until serving time.
just before serving, spread the remaining whipped topping over the hot fudge layer, being careful not to mix the two layers. place the 2 Tbs hot fudge in a small baggie and knead for a few seconds. cut a tiny hole in a corner of the bag and drizzle over pie. do the same with the 2Tbs peanut butter, drizzling in the opposite direction as the hot fudge.