Monday, January 23, 2012

Chocolate Peanut Butter Pie

What is there not to love about chocolate and peanut butter (provided, of course, you aren't dealing with peanut allergies)?  When I was pregnant with my first child, I failed my quick glucose tolerance test and had to take the dreaded four hour test (which I did pass).  I swear I failed because the test was right near Halloween and I had definitely bought my Halloween candy too far in advance.  Reece's Peanut Butter Cups are my absolute weakness.  Needless to say, it is a good thing that I didn't discover this super easy recipe sooner.

  • 1/2 cup hot fudge topping + some additional to drizzle on top
  • 1 graham cracker pie crust
  • 1/2 cup creamy peanut butter
  • 1-1/4 cup cold milk
  • 2 pkg (3.4 oz each) of vanilla instant pudding mix
  • 1 tub of whipped topping (like Cool Whip)
  1. Spread the hot fudge topping on the bottom of the graham cracker crust and freeze for about ten minutes.
  2. Beat the peanut butter and milk in a large bowl until well blended.  Add pudding mixes; beat two minutes (will be thick).
  3. Stir half of the whipped topping into the pudding/peanut butter mixture; spoon into crust.
  4. Spread the remaining whipped topping over top.
  5. Refrigerate 3 hours, or until firm.  Drizzle with additional hot fudge topping before serving.
Difficulty: Easy as pie.  (Yes, I said it.)
Time: About 15-20 minutes prep, 3 hours to chill.

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