Creamy and delicious–melts in your mouth. This pie is a real crowd-pleaser and it can be made with reduced-fat ingredients.
Very yummy pie, but the way to make it totally irresistible is to make a Nutter Butter crust (24 crushed Nutter Butter cookies & 5 Tbsp. of butter mixed together & pressed into bottom & sides of a pie plate). I omit the milk, only use 8 oz. Cool Whip & use 3/4 cup sugar & 1 Tbsp. vanilla, which make only one, rich & creamy pie that holds together better. This recipe is a great one, but if you know what Nutter Butter cookies are, you’ll want to try the crust w/ this recipe!! I have also added a layer of dessert fudge to the bottom of the pie and it went over very well.
Great recipe. Only it doesn’t take a whole 16 oz tub of whipped topping. More like 3/4 that amount.
This pie is fantastic! I halved the recipe to make only one 9-inch pie, but kept some ingredients the same. I added one 8 oz. cream cheese, one cup of powdered sugar, one cup of peanut butter and one container of cool whip (the smaller one). I also added chopped Reese’s Peanut Butter cups, both in the pie and sprinkled on top. It was very sweet and rich, I could only have a small piece, but enjoyed it very much! 🙂
I brought this to a post-New Year’s party where we were all on diets, so I subbed in light Cool Whip, light cream cheese and skim milk. The taste was awesome and we couldn’t tell it was low fat!
Easy Dreamy Pie. Reminds me of a frozen Peanut Butter Cup. I used non fat milk, fat free cool whip, and low fat cream cheese. This pie is plush!
1 1/4 cups salted pretzels
6 tablespoons unsalted butter, melted
1/4 cup brown sugar
1/2 cup cream cheese, softened
1/3 cup smooth peanut butter
1/4 cup brown sugar
1/2 cup 35-percent whipping cream, whipped
CHOCOLATE WHIPPED CREAM:
3/4 cup roughly chopped dark chocolate
2 cups 35-percent whipping cream
Chocolate shavings, optional
For the crust: Pulse the pretzels in a food processor until finely ground. In a large bowl, combine the pretzel crumbs, butter and brown sugar. Mix with your hands. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Cover and refrigerate.
For the filling: Combine the cream cheese, peanut butter and brown sugar in a medium bowl and beat with a mixer until smooth. Fold in the whipped cream. Spoon the filling into the pie shell, cover and return to the refrigerator.
For the chocolate whipped cream: Put the chocolate and whipping cream in the top of a double boiler over medium heat. Whisk until melted. Cover and refrigerate for 2 hours. Once cooled, beat the chocolate cream with a mixer until thick and spreadable (do not overmix).
Cover the pie with the chocolate whipped cream. Garnish with chocolate shavings if using. Serve the pie right away or refrigerate for another 2 hours.