For my Peanut Butter Pie I like to have an Oreo cookie crust. You can either buy the crust from the store or you can make your own. I make my own, and here is my recipe...
Oreo Cookie Pie Crust
Add about 20-25 Oreo cookies (I take out the frosting in some) to your blender and blend until fine crumbs are created. You can also just use a hammer and smash them up in a baggy. Combine your fine Oreo cookie crumbs with 3-4 Tablespoons of melted butter. Press evenly into a pie plate. Bake for 15 minutes at 350 degrees.
Let's talk peanut butter. While I know natural peanut butters are a huge trend and many of us eat them, they do not work in this pie. The peanut butter will not firm up and it actually gives the pie a TERRIBLE flavor. So you have now been warned. I used Jif and think it gives it a wonderful flavor. I have also used Reese's peanut butter and that is fabulous as well.
Let's talk about hot fudge. I usually only use Morley or Sanders hot fudge, they're Michigan products and I absolutely love the taste. However this pie was for the boy, and I had ran out of my Michigan hot fudges so while we were in Hershey we picked up some Hershey hot fudge. You can use any hot fudge that you want... so pick your favorite!
href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHG9hKMz1WMhzzwVnKXwrTAyhbguuIC38Rnv8p05ejaQOSWsqDx49U50SiO6Mz8aliQQpXdFlA3jIT3lioAE4fRy_p4y__0UZu_MAp95eNMSqYaZSWMLTNyw0gwfT_NIFBBvnpFv7MEbGC/s1600/9.JPG">
Enjoy!
Great Gram's Peanut Butter Pie
• Oreo Cookie Pie Crust (store bought or homemade)
• 1 1/4 c. creamy peanut butter (Jif & Reese's Peanut butter are the best. Natural butters are the worst)
• 8 oz. cream cheese (softened) (use full fat cream cheese or your pie will not set)
• 3/4 c. sugar
• 12 oz. Cool Whip (4.5 cups), divided
• Hot Fudge Topping
• Reese's MINI Peanut Butter Cups (refrigerated)
Directions
1. Beat together peanut butter, sugar and cream cheese until they are well combined. Fold in 3 cups of cool whip, make sure that everything is well blended together. Spread mixture evenly onto pie crust.
2. Allow to firm up in the refrigerator for about two hours.
3. Heat hot fudge sauce in the microwave for 30 seconds... mix up... 30 seconds... mix up or until smooth and spreadable. Spread the sauce over the peanut butter pie filling. ** Remember to save some hot fudge to decorate the top with. Refrigerate for at least an hour to let chocolate firm up. You can skip step two and just do this step, but then make sure you put it in the refrigerator for at least two hours.
4. Spread the remaining cool whip on top of the hot fudge layer. Drizzle on some hot fudge.
5. Cut the Reese's mini Peanut Butter cups in half and place around the pie. ENJOY!
