Ingredients
-
-
2
-
2
-
4
-
-
1 1/2
-
12
-
3/4
-
1
-
1
-
-
1/4
-
2
-
-
Directions
Peanut Butter Chocolate Mud Pie, This is the best Peanut Butter Pie I have ever tried My brother-in-law works in a bakery, and developed this It is rich enough, you can only have a small sliver Well worth cheating on the diet I usually double the recipe and put it into a glass rectangle pan , This recipe was the highlight of my Christmas Dessert menu Due to Australia not having the cookies stated I altered this recipe to suit what I could buy used chocolate ripple cookies and made a chocolate base (with melted butter), but I had too many, so I saved that 1/2 cup of crushed cookies for the topping I made the filling as written (but with chunky peanut butter) The topping was crushed cookie crumbs and the last of my caramel topping and it looked fabulous! I fed 12 and they all stated that it tasked like a snickers bar, a huge compliment as I don’t know anyone who doesn’t like snickers Beware though – it is very rich and a small slice goes a long way! Even with my changes (which I didn’t want to, but had no choice) I will be making this again
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Steps
|
1
Done
|
Making Crust: |
|
2
Done
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in Large Bowl Combine Cookie Crumbs, Sugar, and Melted Butter Until Combined. |
|
3
Done
|
Press Crust Over the Bottom and Sides of the Pie Pan and Put Into Freezer For 1 Hour.(9-Inch Pie Pan). |
|
4
Done
|
Making the Filling: |
|
5
Done
|
Put Heavy Cream in Chilled Bowl and Beat Using Electric Mixer on Medium Speed Until Stiff Peaks Form. |
|
6
Done
|
Put the Cream Cheese and Sugar in a Bowl and Beat Until Smooth Using Mixer on Medium Speed. |
|
7
Done
|
Scrape Down the Bowl. Add the Peanut Butter and Vanilla, and Beat Until Combined. |
|
8
Done
|
Fold in Half of the Whipped Cream Gently, but Thoroughly, Then Fold in the Remaining Whipped Cream Until Completely Combined. |
|
9
Done
|
Spoon the Filling Into the Frozen Crust, Spreading Evenly. Cover the Pie and Refrigerate It For 2 Hours. |
|
10
Done
|
Making the Topping: |
|
11
Done
|
in Glass Bowl Covered in Plastic Wrap, Heat the Chocolate and Cream on High in Microwave For 30 Second Intervals, Stirring Until Smooth. |
|
12
Done
|
Pour Over the Top. |
|
13
Done
|
Refrigerate For 3 Hours and Serve. |
|
14
Done
|
Tip: to Firm Up Faster, Place It Into the Freezer For 30 Minutes, Then Transfer Back to the Refrigerator. but Don't Forget to Take It Out of the Freezer After 30 Minutes. |
