INGREDIENTS:

8 ounces Cream Cheese
1 cup Powdered Sugar
1/2 cup creamy peanut butter
16 ounces Cool Whip
1 pre-made graham cracker pie crust
Chocolate or fudge syrup

DIRECTIONS:

In a large bowl, mix the cream cheese, powdered sugar, peanut butter, and cool whip until well blended. Pour into the pre-made pie crust. Drizzle a little chocolate syrup on the top. Refrigerate.

I got this recipe from a friend and work. It is without a doubt the best and easiest peanut butter pie I have ever tasted.

INGREDIENTS:

1 pie crust (9-inch)
***CHOCOLATE FILLING***
1 cup whipping cream
5 tablespoons butter
1 package (12 oz.) semi-sweet chocolate chips
2 tablespoons light corn syrup
***PEANUT BUTTER FILLING***
2/3 cup peanut butter
4 ounces cream cheese, softened
3 tablespoons butter, softened
3 ounces white baking bar or almond bark, melted
1 cup powdered sugar
***GARNISH***
1/2 cup coarsely chopped unsalted dry roasted peanuts

DIRECTIONS:

Heat oven to 450′F. Prepare pie crust according to recipe directions for one-crust baked shell using 9-inch pie pan. Bake at 450′F. for 9 to 11 minutes or until lightly browned.

In medium saucepan over medium heat, bring whipping cream and 5 tablespoons butter to a full rolling boil; remove from heat. Add chocolate chips and corn syrup; stir until melted and smooth. Pour 1 l/4 cups of the chocolate filling over baked crust; set aside remaining chocolate filling. Refrigerate pie 30 minutes or until set.

In small bowl, combine all peanut butter filling ingredients; beat until smooth. Drop by tablespoonfuls over chocolate layer in crust; spread evenly. Spread remaining chocolate filling over peanut butter layer. Sprinkle peanuts around outer edge of pie.

Refrigerate at least 2 hours or until firm. Store in refrigerator.

INGREDIENTS:

3 Eggs — beaten to blend
1 cup Dark corn syrup
1/2 cup Sugar
1/2 cup Creamy peanut butter
1 teaspoon Vanilla extract
2/3 cup Salted peanuts
1 Unbaked 9-inch pie shell — chilled
1 cup Semisweet chocolate chips

DIRECTIONS:

Preheat oven to 400 degrees. Using electric mixer, beat first 5 ingredients until smooth, 1 to 2 minutes. Stir in peanuts. Sprinkle pie shell with chocolate chips. Pour filling over. Bake 15 minutes.

Reduce oven temperature to 350 degrees and continue baking until tester inserted in center of pie comes out clean, 30 to 35 minutes. Cool. Cover and refrigerate overnight. Serve at room temperature.