Chocolate Peanut Pie was the pie I made for the Church Pie Auction. The pie filling was really creamy and super rich. My awesome Hubby was the highest bidder for my pie.
Cally made a Chocolate Peanut Butter Mousse Pie. Her recipe was adapted from Monica's recipe on Lick the Bowl Good. Cally used a graham cracker crust, only made the peanut butter Mousse filling, topping the peanut butter mousse with the Chocolate glaze and a ring of whipping cream around the edge. For the recipe click here Chocolate Peanut Butter Mousse Pie
Cally's pie brought highest bid in the pie auction at Church last night. It looked awesome!
Chocolate Peanut Pie
adapted from Taste of Home
1-1/4 cup chocolate cookie crumbs (20 cookies)
1/4 cup sugar
1/4 cup butter, melted
1 package (8 ounces) cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
1 cup whipping cream
1/4 C powdered sugar
In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 375° for 10 minutes. Cool on a wire rack.
For filling, beat the cream cheese, peanut butter, sugar, butter and vanilla in a large bowl until smooth. Fold in whipped cream. Gently spoon into crust.
For the topping: Beat the whipping cream until soft peaks form then add the powdered sugar and beat until well set. If desired you can pipe the whipping cream on top of the pie for the flowered look that I have or you can just spread it out over the top of the pie.
Store in refrigerator. Yield: 8-10 servings.