Peanut Butter Pie

By Marlene Metherel


Very good partly frozen. 

Not too many calories!



8 oz cream cheese

1½ cups crunchy peanut butter (I used regular)

1½ cups brown sugar

1 Tsp vanilla

2 cups heavy cream

1/2 cup icing sugar

2 cups semi-sweet chocolate chips

1/2 cup half & half

1 Tbsp chopped peanuts



4 1/2 cups finely ground chocolate cookie crumbs

1/2 cup melted butter


Combine well, divide in half and press into 2 pie tins.

Bake 7-10 minutes at 350º.


*Or just be lazy and buy readymade crusts.




Mix cream cheese, peanut butter, brown sugar, and vanilla in a large bowl and set aside.

Whip 2 cups heavy cream on low speed for 2 minutes, add icing sugar and whip on high speed until peaks form. Do not over whip-cream or it will turn buttery.

Fold cream mixture into peanut butter mixture.

Divide into cookie crusts and spread evenly.

Freeze pies for 3 hours.

Melt chocolate chips, add half & half, stir until smooth. Spoon half onto each pie.

Garnish with chopped peanuts before chocolate sets.

Chill for 1 hour prior to cutting.



May be frozen for storage.

Refrigerate for few hours before cutting.