Cookbook:Peanut Butter Pie

| American cuisine | vegetarian cuisine | Holiday Recipes | Dessert

Ingredients

 * 8 ounces cream cheese, at room temperature
 * 1 cup plus 2 tablespoons smooth peanut butter
 * ½ cup white sugar
 * 12 ounces (about 4½ cups) non-dairy whipped topping
 * 1 prepared chocolate cookie pie shell
 * 1 jar (11.75 ounces) plus 2 tablespoons hot fudge topping

Procedure

 * 1) In a medium bowl, stir together cream cheese, peanut butter and sugar.
 * 2) Carefully stir in 3 cups of the whipped topping.
 * 3) Spoon into pie shell.
 * 4) Softly spread mixture to edges of the pie shell.
 * 5) Put all but 2 tablespoons of hot fudge topping in a microwave-safe container and microwave for 60 seconds.
 * 6) Spread hot fudge topping over peanut butter mixture in pie shell to cover.
 * 7) Place in refrigerator for 2 hours.
 * 8) Spread remaining ~1½ cups whipped topping carefully over top of refrigerated pie.
 * 9) Knead last 2 ounces of hot fudge topping in plastic bag and cut off a corner and drizzle over top of pie.
 * 10) Knead last 2 ounces of peanut butter in plastic bag and cut off a corner and drizzle over top in an artful pattern.