Peanutty Pie

Name: Peanutty Pie
Ingredients: 3/4 cup peanut butter; 3-3/4 cups confectioners' sugar; 1 package (8 ounces) cream cheese, softened; 1/3 cup half-and-half cream; 1 carton (16 ounces) frozen whipped topping, thawed, divided; 2 pastry shells (9 inches each), baked; 1 cup (6 ounces) semisweet chocolate chips; 1/2 cup butter; 3 tablespoons sugar; 1/3 cup half-and-half cream; 1 teaspoon vanilla extract; Chopped peanuts, optional

12 ingredients

3 steps

Ingredients

3/4 cup peanut butter
3-3/4 cups confectioners' sugar
1 package (8 ounces) cream cheese, softened
1/3 cup half-and-half cream
1 carton (16 ounces) frozen whipped topping, thawed, divided
2 pastry shells (9 inches each), baked
1 cup (6 ounces) semisweet chocolate chips
1/2 cup butter
3 tablespoons sugar
1/3 cup half-and-half cream
1 teaspoon vanilla extract
Chopped peanuts, optional

Directions

1

In a large bowl, beat the peanut butter, confectioners' sugar, cream cheese and cream until smooth. Beat in a third of the whipped topping. Fold in the remaining whipped topping. Divide and spoon into pastry shells, mounding slightly at edges. Chill.
2

For topping, in a small heavy saucepan, add the chocolate chips, butter, sugar and cream. Cook until chips are melted; stir until smooth. Remove from the heat; add vanilla.
3

Cover and let stand until cool. Spread over top of pies to within 1 in. of crust. Sprinkle with peanuts if desired. Chill for at least 4 hours. Refrigerate leftovers.