Chocolate Peanut Butter Pie
|Pie crusts||15 Ounce (1 package, Pillsbury, All Ready)|
|Peanuts||1 Cup (16 tbs), finely chopped|
|Miniature semi sweet chocolate chips||1⁄2 Cup (8 tbs)|
|Whipping cream||1 1⁄4 Cup (20 tbs)|
|Powdered sugar||1⁄4 Cup (4 tbs)|
|Cream cheese||8 Ounce, softened (1 package)|
|Creamy peanut butter||1⁄2 Cup (8 tbs)|
|Powdered sugar||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Finely chopped peanuts||2 Tablespoon|
|Miniature semi sweet chocolate chips||2 Tablespoon|
Heat oven to 450Â°F.
Prepare pie crust according to package directions for unfilled one-crust pie using a 9-inch pie pan.
Gently press 1 cup peanuts into bottom and up sides of crust.
Prick crust with fork.
Bake at 450Â°F.for 10 to 14 minutes or until light golden brown.
Sprinkle with 1/2 cup chocolate chips.
In medium bowl, beat whipping cream, 1/4 cup powdered sugar and vanilla until soft peaks form; set aside.
In large bowl, beat cream cheese and peanut butter until light and fluffy.
Add 1 cup powdered sugar and milk; beat until smooth and creamy.
Fold in 1 1/2 cups of the whipped cream.
Spoon into cooled pie crust; spread evenly.
Refrigerate at least 4 hours before serving.
Garnish with remaining whipped cream; sprinkle with topping.
Store in refrigerator.