LINDA CARMAN / MARTHA WHITE
Chocolate Chip Peanut Butter Pie
No-Stick Cooking Spray
Crust
1 (7.4 oz.) pkg. Chocolate Chip Muffin Mix
4 tablespoons butter, softened
1/3 cup salted peanuts, chopped
Filling
1/2 cup Creamy Peanut Butter
3 oz. cream cheese
1/3 cup sugar
3 tablespoons milk
2 cups frozen whipped topping, thawed
Topping
2 tablespoons Hot Fudge Topping, warmed
- Heat oven to 350° F. Spray 9-inch pie plate with no-stick cooking spray. Combine muffin mix, butter and peanuts in large bowl. Blend with fork just until crumbly. Press evenly into bottom and up sides of prepared pie plate. Bake 12 to 15 minutes or until light golden brown. If crust is slightly puffy, press down gently with back of a wooden spoon. Cool.
- Beat cream cheese, peanut butter and sugar in large bowl with electric mixer at medium high speed until smooth. Beat in milk. Gently fold in whipped topping. Spoon into cooled crust. Drizzle warm fudge topping over pie. Chill 3 to 4 hours or until serving time. Store covered in refrigerator.
Tip: Pie may be served frozen, if preferred.
