By Marlene Metherel
Very good partly frozen. Not too many calories!
Ingredients 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
Crust* 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. Cool. *Or just be lazy and buy readymade crusts.
Filling 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.
Notes: May be frozen for storage. Refrigerate for few hours before cutting. |