Maple Peanut Butter Pie

I'm definitely the baker in my family. I love to bake pies, cookies, coffee cakes, whatever... and I love to experiment with different recipes. This year when I was trying to come up with a pie to make for Thanksgiving my pregnant little sister pulled out a few pie recipes that had caught her eye. When she gave me this one, I'll admit I thought she was crazy. Maple Peanut Butter pie? For Thanksgiving? It didn't sound good to me...at all. But she is my little sister, and she is pregnant (with some crazy taste buds right now). So of course I made it. It made me feel better that the recipe had won 2nd place in a Taste of Home pie contest. How bad could it be?

When I started assembling the ingredients I started to change my mind. Peanut butter, cream cheese, whipped cream, maple flavoring, hot fudge....yum!! The pie is served cold and can be made in advance. I made mine the day before and froze it until the hour before it was served. It came out perfectly. Warning though- its very very rich!! So delicious! I meant to post this one before Christmas, as it would be a great dessert for any holiday party. I just ran out of time. It really doesn't matter though- if you love peanut butter, this is the pie for you, no matter the time of year. My little sister was very happy and my 5 year old declared this pie to be his favorite ever. :)

~Wendy

Maple Peanut Butter Pie

Recipe Type: Dessert

Author: Taste of Home

Prep time: 25 mins

Total time: 25 mins

Serves: 8

Ingredients

• 1-1/2 c. crushed cream-filled maple sandwich cookies (about 12 cookies)


• 3 tbsp butter, melted


• 1/3 c. hot fudge ice cream topping


• 1 package (8 ounces) cream cheese, softened


• 1 c. creamy peanut butter


• 1 tsp maple flavoring


• 1-1/4 cups confectioners' sugar


• 1 carton (8 ounces) frozen whipped topping, thawed


• 1 c. heavy whipping cream


• 2 tbsp maple syrup


• 1/4 c. chocolate-covered peanuts, coarsely chopped

Instructions

1. In a small bowl, mix crushed cookies and butter. Press onto bottom and up sides of an ungreased 9-in. pie plate. Freeze 5 minutes.


2. In a microwave, warm fudge topping 5-10 seconds or until spreadable; spread over bottom and up sides of crust.


3. In a large bowl, beat cream cheese, peanut butter and flavoring until blended. Gradually beat in confectioners’ sugar; fold in whipped topping.


4. Spoon into crust, spreading evenly. Refrigerate 4 hours or until set.


5. In a small bowl, beat cream until it begins to thicken. Add syrup; beat until stiff peaks form.


6. Serve with pie; top with peanuts.

Notes

I found the maple flavored cookies at Aldi. I used maple extract for the maple flavoring which is easy to find in any backing section with a decent selection of extracts. I chose not to add syrup to the whipped cream. I felt like that would be a little too much maple for me- however I leave that up to you!

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