Evadean's Peanut Butter Pie

Most of our "Tea-sert" menu items feature pies, although not like grandmother use to make. We alternate the pies according to the season, with our most popular, the "Tapsy-Turvy" apple pie, being served year round, as is the "Fudge Chocolate Pecan" pie and the "Ooogie Gooie" pie. The "Walnut Pumpkin" and the "Cranberry Crumble" are presented during the holidays, with our Ice Cream Pie and my mother's version of "Peanut Butter" pie being served during the summer months. All of our pies are heavily garnished with whipping cream, chocolate or caramel sauce. The presentation of our desserts excites our guest. Make sure that just a plain old piece of pie can create oohs and aah's from your guests also.

1 8 oz. pkg. Cream cheese
1/2 c. peanut butter
1 c. sifted powder sugar
2 tlb. Milk
l 4 oz. ct. thawed Cool Whip
3/4 c. chocolate chips
1 c. chopped peanuts
1 9 in. graham cracker crust

Melt the chocolate chips with the two tablespoons of milk. Spread very thinly over the graham cracker crust. Beat cream cheese and peanut butter until combined. Mix in sugar. Fold in Cool Whip. Spoon into chocolate lined piecrust. Sprinkle with chopped peanuts. Chill. When ready to serve break off a piece of chocolate bar. Stick into pie on a slant. Drizzle pie with chocolate syrup.

Return to Recipe Index