{Secret Recipe Club} Frozen Peanut Butter Swirl Pie

Well, here we are again folks, it's Secret Recipe Club time!  It's that time of the month we are all sitting on the edge of our seats anxiously awaiting the big reveal.  Who had my blog?  What recipe did they choose?  What changes, if any, did they make?

The anticipation is too much to handle sometimes.

This month, I was assigned to the fabulous blog Alli 'N Sons!  Lemme tell you, it was so hard to choose just one recipe to make.  I have several bookmarked and waiting.  But this month, I needed something quick and easy to throw together for D&D night.  I like to spoil my nerds geeks with heavenly desserts when they come over.  In turn, my character is invincible for the night.  Am I brown nosing the DM {Dungeon Master for you non-nerds geeks}?  Well, the DM happens to be my hubby so.....  I have other ways of brown nosing the DM :)  This is just my way of letting my geeks know that I love them.  In turn they share their wine and ales with me.  It's a win win situation all around.

I was feeling peanut buttery and chocolaty.  I was thinking pie, glorious pie!  So, I performed a quick query through her fabulous recipe search tool and came across this little gem.  Frozen Peanut Butter Swirl Pie.  Easy and quick - check.  Peanut buttery - check.  Chocolaty - check.  Let's whip this baby up!

My favorite part about this whole pie of Alli 'N Sons would have to be the chocolate bottomed crust.  It's a store bought graham cracker crust {I was in a hurry!} and you melt chocolate chips in the microwave and spread it around the bottom of the crust and stick it in the fridge to let it harden.

Oh lawdy!

I made it exactly as Alli 'N Sons did because she had already lightened it up calorie wise.  Isn't that just da bomb-diggity!

Well, enough talk, I now bring to you the recipe!

Frozen Peanut Butter Swirl Pie
Yields 10 - 12 servings (It's very rich)

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Ingredients:

• 1/2 cup all-natural creamy peanut butter
• 3 ounces reduced fat cream cheese, at room temperature
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar
• 1/2 cup skim milk
• 1 (8-ounce) container frozen light cool whip, thawed
• 1 deep-dish graham cracker crumb crust - I wasn't able to find a deep dish so I used a normal one which worked out but it was a bit full
• 1 cup semi sweet chocolate chips, divided

Instructions:

1. In a small microwave-safe bowl, add 1/2 cup chocolate chips. Microwave on high for 30 seconds, then stir. Microwave on 50% power for 15 seconds, stirring, until the chocolate chips have melted. Pour over the bottom of the graham cracker crust and smooth out with a spoon or spatula. Put the crust in the fridge to harden the chocolate. 
2. In a mixing bowl on medium speed beat the peanut butter, cream cheese and vanilla until smooth.  Slowly, so the milk doesn't splash out, add the powdered sugar and milk, beating until smooth.  Fold in the whipped cream.  Set aside 1 cup of the peanut butter mixture in a separate bowl. Spread the remaining mixture in the prepared pie crust. 
3. Place the remaining 1/2 cup chocolate chips in a microwave-safe bowl. Microwave on high for 30 seconds, then stir. Microwave on 50% power for 15 seconds, stirring, until the chocolate chips have melted.  Stir the melted chocolate into the reserved peanut butter mixture. Drop by tablespoons on top of the pie. Use a knife and gently swirl for a marbled effect. 
4. Cover, and freeze for 4 to 5 hours, or until firm.  

Adapted from Alli "N Sons

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Servings: 1 slice

Calories:  243

Total Fat: 13.4

Carbohydrates:  28.7 mg.

Sodium:  57 mg.

Protein:  4.2 g.

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