peanut butter chocolate pie

i first made this rich, chocolate-y peanut butter chocolate pie for thanksgiving a few years ago.  it was a big hit but then i completely forgot about this recipe until this past week when i was trying to think of a dessert to make for his mom and stepdad who were in town this weekend.  so i went on a search for the recipe so i could make this pie again.  but for some reason i couldn’t find the exact one.  until i realized that i had changed the original recipe a ton and then came up with this pie.  originally it had a graham crust, vanilla pudding, and fudge topping.  i don’t really remember why i changed it, maybe i just used what i happened to have in my kitchen, i’m not sure.  either way, this version is great.  i hope you like it too!

oh and i found these absolutely adorable reese’s mini cups to decorate the pie with.  aren’t they the cutest!

yum… peanut butter chocolate goodness!

     

     

Peanut Butter Chocolate Pie

adapted from Kraft Foods and mahalo.com

Ingredients

Crust

  • 1 1/2 cups of finely crushed Oreo cookie crumbs (approximately 20-22 cookies)
  • 2 tbsp of melted butter

Filling

  • 1/2 cup creamy peanut butter
  • 1-1/4 cups cold milk
  • 2 pkg. (3.4 oz. each) JELL-O Chocolate Flavor Instant Pudding
  • 1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided

Directions

  1. To make the crust, mix the Oreo cookie crumbs and butter in a bowl with a spoon until they’re properly mixed and have a consistent texture.
  2. Use your fingers to press the crust into the pie plate.
  3. Bake the crust for 10-15 minutes at 350° F (177° C)
  4. Cool crust completely.
  5. To make the filling, beat peanut butter and milk in large bowl with whisk until well blended.
  6. Add dry pudding mixes; beat 2 min. (Mixture will be thick.)
  7. Stir in half the Cool Whip; spread over chocolate layer.
  8. Top with remaining Cool Whip.
  9. Decorate with Reece’s mini cups.
  10. Refrigerate for 3 hours or until firm.

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  1. peanut butter blossoms « miki's kitchen

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