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Recipe to Print-Chocolate Peanut Butter Pie (No Bake) - Copy - Copy - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Chocolate Peanut Butter Pie (No Bake) - Copy - Copy - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: Course: Dessert Used in Baskets: No Base: Grains/Nuts Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 15.00 Minutes Number of Servings: 8 Inactive Prep Time: 0.00 Minutes Original Num Servings: 8 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $1.26 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: 9- or 10-inch pie plate or tart pan Suggested Sides: Comments:

Ingredients: Directions: Finely crush the Oreos with a food processor or blender. Stir crumbs together with 1/2 cup melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set. Add the remaining 1/2 cup of softened butter, 1½ cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer. Place chocolate chips in a small bowl or pyrex glass with a pour spout. In the microwave, heat heavy whipping cream for 30 seconds to a minute, until hot or scalded. Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk or stir with a fork until completely smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, at least 1 hours until ready to serve.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00