May 14, 2011
We had a family reunion for my hubby's family this weekend and I was one of the girls in charge of dessert. I have a confession to make. The majority of the people at the reunion were diabetic and I detest baking with Splenda. It all started when I had my baking business and I offered diabetic desserts. Let me tell you, a sugar cloud is a completely different than a Splenda cloud. Yuck! No offense to anyone. I understand that it's a necessity for a lot of people. Besides, if I didn't make it with Splenda, that means that I would have more left-over to take home (insert evil laugh)!
This pie is so easy to make with ribbons of fudge ripple through the center of this creamy peanut butter pie. How could you resist?
Fudgy Peanut Butter Pie
Yields 12 servings
1 package (8oz.) Philadelphia Neufchatel 1/3 less fat cream cheese
1 cup crunchy peanut butter
3/4 cup powdered sugar
1/2 tsp. vanilla extract
1 cup heavy whipping cream, whipped (ha ha, it's so funny when I write out my recipes on my blog and I realize I did something completely wrong but it still came out fabulous. I didn't whip the cream for my pie.)
Chocolate Graham Cracker Crust (recipe follows)
1 jar (16 oz.) hot fudge sauce (divided)
1 cup dry roasted peanuts, chopped (divided)
Sweetened whipped cream (I used cool whip)
In a large mixer bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla at medium speed until smooth. Add whipped cream; beat at low speed until well blended. Spread half of the mixture into prepared crust. Place 1 cup of the hot fudge sauce in 2-cup glass measure; microwave (high) until spreadable consistency, about 30 to 45 seconds.
Carefully spread over peanut butter mixture in crust. Sprinkle 3/4 cup of the peanuts over top. Spread remaining peanut butter mixture over peanuts.
Cover and freeze for at least 3 hours or until filling is firm. Let stand at room temperature for 15 to 30 minutes before cutting into wedges.
Just before serving, place the remaining fudge sauce in 1-cup glass measure; microwave (high) until warm, about 20 seconds.
To serve, place pie wedge on serving plate. Drizzle fudge sauce over top. Top with dollop of sweetened whipped cream and sprinkle with remaining peanuts.
Chocolate Graham Cracker Crust
1 1/2 cups chocolate graham cracker crumbs (about 8 whole graham crackers)
1/4 cup sugar
6 Tbsp. butter, melted
In medium bowl, combine all crust ingredients until evenly moistened. Press mixture firmly into bottom and up sides of 9-inch pie plate. Bake in 375 degree oven until lightly browned, about 8 to 10 minutes. Cool completely before adding filling. Make one 9-inch pie crust.
Source: Dierbergs Everybody Cooks
Labels: Dessert recipes