Wednesday, November 4, 2009

"Decadent Peanut Butter Pie"

It's sounds ridiculously difficult with the long title, but it really is a piece of...pie! I veganized this recipe, just to see if it could be done.

1 chocolate graham cracker crust
1 cup creamy peanut butter
1 8 oz. package cream cheese, room temperature (*veganize by using 1 container of Tofutti cream cheese)
1/2 c. white sugar
1 12 oz. container Cool Whip, thawed
1 jar Smucker's Hot Fudge Spoonable ice cream topping (*veganize by using melted vegan chocolate chips)

Beat together peanut butter, cream cheese and sugar. Gently fold in 2 cups of the whipped topping. Spoon mixture into the pie crust and using a spatula, spread the mixture evenly to the edges of the crust.

If you are using the hot fudge topping, reserve 2 tablespoons in the corner of a resealable sandwich bag, then microwave the rest of the jar of topping. (If using melted chocolate chips, place about 1/4 cup in a bowl and microwave for 1 minute. Remove and stir to melt.) Spread the chocolate over the peanut butter filling and refrigerate to set.

After the chocolate has set, take 1 cup of remaining whipped topping and spread over the pie, completely to the edges. Take the reserved chocolate topping and squeeze in decorative lines across the top of the pie. (You can do lines with the melted chocolate chips, too).

Refrigerate until ready to serve. Makes 6-8 servings.

* Note: The only downside to using the melted chocolate chips is that they will harden too much and you will not be able to cut through without demolishing your beautiful pie. I've got to work to tweak the recipe so that it will not do that. I fed most of this pie to some little children in my apartment court and the resounding consensus was ~ "MMMmmmm! That was really good!" Children are brutally honest so I guess this is a good indicator of the like-ability of this dessert.

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