Cold Peanut Butter Pie
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 427.2
- Total Fat: 28.1 g
- Cholesterol: 36.6 mg
- Sodium: 281.4 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 2.0 g
- Protein: 8.9 g
View full nutritional breakdown of Cold Peanut Butter Pie calories by ingredient
Introduction
The best peanut buttery chocolatey graham crackery crust pie EVER The best peanut buttery chocolatey graham crackery crust pie EVERNumber of Servings: 24
Ingredients
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Nilla wafers, honey graham crackers, sugar, melted butter, whipping cream, chocolate chips, creamy peanut butter, cream cheese, powdered sugar, sweeteend condensed milk, milk, vanilla
Tips
Freeze the pie when completed.. also, I couldn't find any "sweetened condensed milk" on the "Spark Recipes list of Ingredients" and so I put "Evaporated Milk" and ".75 c." sugar, but please put a can of sweetened condensed milk instead and add it to the PB mixture! I also put "whipped cream" instead of "whipping cream" - a 16 oz. bottle will suffice for this recipe!
Directions
*For this recipe, use a 9x13 inch pan, and buy a 16 oz. bottle of whipping cream
Crush graham crackers and nilla wafers. Add melted butter and 1/4 cup sugar. Bake for 12-15 min. @ 350 degrees. In a small microwave safe bowl, microwave chocolate chips and whisk in 1/2 cup whipping cream for the chocolate ganache layer and pour over warm crust. Freeze.
For PB layer, add PB, softened 6 oz. cream cheese, 1 c. powdered sugar, 1 - 14 oz. can of sweetened condensed milk, 1/2 c. milk, and 1 T. vanilla. Whip up the remaining whipping cream and fold in 3/4 of it to the PB mixture. Pour mixture over chocolate layer in your pan. Spread the rest on of the whipped cream on top.
If desired, top with chocolate chips, crushed nilla wafers and graham crackers, or crushed Reese's Peanut Butter Cups.
Store covered with plastic wrap or foil in the freezer.
Serving Size: Makes 24 - 2x2 inch square servings
Crush graham crackers and nilla wafers. Add melted butter and 1/4 cup sugar. Bake for 12-15 min. @ 350 degrees. In a small microwave safe bowl, microwave chocolate chips and whisk in 1/2 cup whipping cream for the chocolate ganache layer and pour over warm crust. Freeze.
For PB layer, add PB, softened 6 oz. cream cheese, 1 c. powdered sugar, 1 - 14 oz. can of sweetened condensed milk, 1/2 c. milk, and 1 T. vanilla. Whip up the remaining whipping cream and fold in 3/4 of it to the PB mixture. Pour mixture over chocolate layer in your pan. Spread the rest on of the whipped cream on top.
If desired, top with chocolate chips, crushed nilla wafers and graham crackers, or crushed Reese's Peanut Butter Cups.
Store covered with plastic wrap or foil in the freezer.
Serving Size: Makes 24 - 2x2 inch square servings