Ta Da! Amazing Peanut Butter Pie!

I promise to stop posting about Peanut Butter Pie after this. :)

I served this pie to 6 of our friends last night, plus Adam and I were judges. Eight votes later - The verdict is in...YUMMY YUMMY RICH SO SO RICH & YUMMY!!! Our friend Bob requested a PB Pie for his going away dinner (sad), I had never made one but gave it a shot. Bob had 2 pieces (how? I have NO IDEA, I could barely finish my piece it was so rich) - he loved it. The Recipe Passed the test!

I found a great recipe on Jif.com for Peanut Butter Pie. I actually found several on that site, also my favorite site Allrecipes.com, and a couple of other sites. It was hard to choose which one I wanted to try but I figure Jif probably has a good idea of how to make yummy things with peanut butter since PB is their thing.

I made my own crust b/c the tin pans the store bought crusts come in drive me batty, pet peeve I guess, anyway I really don't like them.

To make your own crust - 1 1/2 cups crushed oreos (or chocolate cookie of choice) and 6 Tbs. melted butter. Mix together and press into a 9 inch pie plate. Place in fridge while mixing pie filling. Fill & chill as directed in recipe. No baking required. Nice.

I also cut up 4 Reese's cups into tiny pieces and sprinkled them on the top after the pie was all done. It made it look SO pretty. :)

I did use creamy Jif for the PB. I think if I make it again I will try using Skippy Natural Creamy PB, I don't like natural PB (it needs more sugar!) but I used skippy natural for some cookies and they did have a more Peanutty taste to them. This pie is So RICH that I think the change in PB might make a yummy difference. We'll see.

Ok enough of my blabbing....
here is the recipe, ENJOY!

Decadent Peanut Butter Pie
Ingredients:
•1 cup Jif® Creamy Peanut Butter, plus 2 tablespoons, divided
•1 (8 oz.) package cream cheese, softened
•1/2 cup sugar
•1 (12 oz.) container (4 1/2 cups) frozen whipped topping, thawed and divided
•1 prepared chocolate pie crust
•1 (11.75 oz.) jar Smucker's® Hot Fudge Spoonable Ice Cream Topping, divided

Directions:
1.BEAT together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.

2.RESERVE 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on HIGH (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.

3.CUT a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.

Yield: 1 pie (6-8 servings)