Frozen Peanut Butter Cheese Pie Recipe Revised

I make this quite often, a peanut butter pie that is easy, quick and perfect for the peanut butter and chocolate lover! If you read this post until the end you will find an interesting version for the crust.

Another Birthday in the family! My baby boy was born on June 19th, 1982 and it was Father's Day that year too, so 29 years later, wow, time just flys doesn't it? Happy Birthday Curt!!



It's been a great year with him guest posting here! Last week was his brother's birthday, they were 2 yrs and 1 week apart! So maybe you saw Chad's birthday cake I made last week here? I called it Italian Cannoli Cake, no problem if you missed it, click here for recipe? Well this birthday boy is a huge peanut butter fan so here is his favorite, perfect the summer.

Maybe you remember my Special Father's Day Grilled Lemon Chicken Dish, I am making that again today in honor of my dear dad ? Click here

One of My Dad's Favorite Meals's Grilled Lemon Pepper Chicken Click here

                              Curt making the Traditional Sunday Sauce the next generation 

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Everyone loved it! Hope you do too!!

Check out the hundreds of Peanut Butter Pie Recipe Click Here

+claudia lamascolo Author

Author: Claudia Lamascolo

Frozen Peanut Butter Pie

prep time: cook time: total time:

ingredients:

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  Crust

  6 tablespoons butter

  1 1/2 cups semi-sweet chocolate chips

  2 1/2 cups chocolate rice crispie cereal

  
  

  Filling:

  1 (8 ounce) package cream cheese, softened

  1 cup sweetened condensed milk

  3/4 cup creamy peanut butter

  1 teaspoon vanilla

  2 tablespoons Baileys Irish Cream

   8oz small tube of frozen whipped topping, thawed

  
  

  
  

  
  

  Topping:

  2 tablespoons hot fudge sauce

  garnish with peanut butter cups, chocolate syrup

  Directions

  In a medium microwave safe medium size bowl, melt butter and chocolate chips. Stir together until combined. Add  cereal and stir well combined. Place the freezer proof pie plate lined with parchment paper (easier to remove to cut) place in freezer or  (you can also use this in  9-inch springform pan lined with parchment paper) while making filling.

  In a bowl beat cream cheese until fluffy using an electric beater. Pour in the sweetened condensed milk and add the peanut butter. Mix until evenly combined. Add vanilla, Baileys and mix.

  
  

  Gently fold in the whipped cream and evenly blend the mixture. Pour filling into the  crust.

  
  

  Heat fudge and peanut butter in two small separate bowls for 20-30 seconds or until warm. Drizzle over filling.

  
  

  
  

  Freeze for 4-6 hours or until pie is firm. Remove the cheesecake from the freezer about 10 minutes before serving to make cutting easier. Garnish with syrup drizzled over the top and peanut butter candy bars.

instructions:

Created using The Recipes Generator

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