Frozen Peanut Butter Pie
If you love peanut butter you will enjoy this scrumptious pie that is good down to the last bite.
Yield
6 servingsPrep
20 minCook
0 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chocolate crumb pie crust (9 to 10 inches)
|
* |
| 8 | ounces |
cream cheese
softened |
|
| 4 | ounces |
milk
sweetened condensed |
|
| ¾ | cups |
peanut butter
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | each |
heavy whipping cream
whipping cream, pint, whipped |
*
|
| 1 | x |
hot fudge topping
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chocolate crumb pie crust (9 to 10 inches)
|
* |
| 231.2 | ml/g |
cream cheese
softened |
|
| 115.6 | ml/g |
milk
sweetened condensed |
|
| 177 | ml |
peanut butter
|
|
| 3E+1 | ml |
lemon juice
|
|
| 5 | ml |
vanilla extract
|
|
| 0.5 | each |
heavy whipping cream
whipping cream, pint, whipped |
*
|
| 1 | x |
hot fudge topping
|
* |
Directions
In large mixer bowl beat cream cheese until fluffy; gradually beat in sweetened condensed milk and then peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream and turn into prepared pie crust. Drizzle fudge sauce over pie and freeze 4 hours or until firm. Store leftovers in freezer.
