I have no words for this pie. Okay, I have a few: rich, chocolate-y and irresistible. I had to stop not only myself, but my dad a few times from eating all of it...
The pie has a dense, graham cracker crust, topped with a peanut butter-cream cheese mixture, topped with mini Reese's, topped AGAIN with a chocolate pudding mixture. So rich and SO good.
I made this pie, per repeated request, for Mother's Day. My mom loves peanut butter, cheesecake, chocolate and Reese's. (Who doesn't?) So, being a good daughter, I whipped this up a few weekends ago. And, I must say, I may be making this for Father's Day, too.
Chocolate Peanut Butter Cheesecake Pie
Prep Time: 30 minutes. Cook time: 10 minutes. Chill time: 4 hours. Total time: 4 hour, 40 minutes.
Yields: 9-inch pie pan; about 12 slices
Ingredients:
For crust:
1 1/2 cups graham cracker crumbs (from 9 sheets of graham crackers)
1/4 cup brown sugar
dash of cinnamon (optional)
dash of salt
7 tablespoons unsalted butter, melted
For pie:
8 oz. cream cheese, softened (can be reduced fat)
1/2 cup peanut butter
1 1/2 cups powdered sugar, divided
16 oz. whipped topping, divided
20-25 mini peanut butter cups, halved
3.9 oz. package instant chocolate pudding mix (can be sugar free)
1 cup cold milk
1 1/2 cups graham cracker crumbs (from 9 sheets of graham crackers)
1/4 cup brown sugar
dash of cinnamon (optional)
dash of salt
7 tablespoons unsalted butter, melted
For pie:
8 oz. cream cheese, softened (can be reduced fat)
1/2 cup peanut butter
1 1/2 cups powdered sugar, divided
16 oz. whipped topping, divided
20-25 mini peanut butter cups, halved
3.9 oz. package instant chocolate pudding mix (can be sugar free)
1 cup cold milk
Directions:
1. Preheat oven to 325 degrees. Lightly spray a 9-inch pie pan with cooking spray. Set aside.
2. Finely crush graham crackers in a food processor or blender or with a rolling pin. In a bowl, stir graham cracker crumbs, brown sugar, cinnamon and salt. Add melted butter and stir with a fork.
3. Press mixture into the bottom and up the sides of the prepared pan. Use the bottom of a glass or your fingers to press and compact.
4. Bake for 10-12 minutes until it begins to brown. Cool completely.
5. For peanut butter cheesecake, beat cream cheese and peanut butter and 1 cup powdered sugar until smooth, about 1-2 minutes. Fold in half (8 oz.) of whipped topping. Spread mixture over cooled crust.
6. Sprinkle halved peanut butter cups over peanut butter cheesecake mixture.
7. In a medium bowl, beat milk, pudding mix and remaining 1/2 cup powdered sugar on low speed for 2 minutes. Let stand for 2 minutes until soft-set.
8. Fold in remaining 8 oz. whipped topping. Spread over peanut butter cups.
9. Top with extra whipped topping, chocolate shavings or peanut butter cups, if desired. Cover and chill at least 4 hours.
6. Sprinkle halved peanut butter cups over peanut butter cheesecake mixture.
7. In a medium bowl, beat milk, pudding mix and remaining 1/2 cup powdered sugar on low speed for 2 minutes. Let stand for 2 minutes until soft-set.
8. Fold in remaining 8 oz. whipped topping. Spread over peanut butter cups.
9. Top with extra whipped topping, chocolate shavings or peanut butter cups, if desired. Cover and chill at least 4 hours.
*Note: Nutrition facts may vary due to brand of products.
Recipe adapted from
http://www.letsdishrecipes.com/2012/03/chocolate-peanut-butter-no-bake-dessert.html
and
Recipe adapted from
http://www.letsdishrecipes.com/2012/03/chocolate-peanut-butter-no-bake-dessert.html
and
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