1446 - Chocolate Peanut Butter Pie#
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 6. Published here with her permission.
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1446 - Chocolate Peanut Butter Pie#
(by Shirley McNevich)
Crust: 6 squares Baker's semi-sweet baking chocolate; 1 1/2 cups
chopped peanuts (plus extra for sprinkling); 1 TBSP butter
Filling: 3/4 cup butter; 3/4 cup Jif peanut butter; 1/2 cup Domino's dark
brown sugar (packed); 5 1/4 cups Cool Whip (thawed); 1/4 cup Cool
Whip (thawed) to frost the top of the pie
Grease a 9" pie plate. Melt the chocolate according to box directions--
add 1 TBSP butter to the melted chocolate--stir until butter is melted.
Add chopped peanuts--stir. Press the chocolate mixture into the
bottom and up the sides of the greased pie plate. Refrigerate the crust
until cold. Filling: in a mixer add 3/4 cup butter, peanut butter and
brown sugar--beat. Remove bowl from mixer--add 5 1/4 cups Cool
Whip--stir with a spoon just until mixed. Pour the batter into the chilled
chocolate crust. Refrigerate overnight. The next day, spread the 1/4
cup Cool Whip over the top of the pie. Sprinkle extra chopped peanuts
over the top of the Cool Whip.
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