By Eat More Chocolate Team Pies, Tarts & Tortes Everyday Baking
September 1, 2015
This pie is simply delicious! The cookie crust adds the perfect touch to this chocolate/peanut butter mix.
Preheat oven 375 degrees.
Lightly grease pie dish.
Cream sugar & butter together until fluffy.
Add egg and vanilla.
Add all dry ingredients on low and press into pie dish.
Bake 20-25 minutes until set and cooked through.
Beat cream cheese with ½ cup of the peanut butter.
Add milk and the instant vanilla pudding powder.
beat 2 minutes and add 1 cup cool whip.
Spread onto the cooled cookie crust.
Chill pie 30 minutes.
Combine chocolate and cool whip in microwave safe bowl and heat until melted and smooth.
Pour over chilled pie and decorate with the peanuts and Reese's.
Return to the fridge for 3-4 hours!
Hugs and Cookies xoxo
1 cup flour
⅓ cup unsweetened cocoa
½ tsp baking soda
½ tsp salt
¾ cup granulated sugar
8 T. soft butter
1 tsp vanilla extract
8 oz cream cheese, softened
½ cup peanut butter
1 cup milk
1 pkg. (3.4 oz.) instant vanilla pudding
1 cup cool whip
3 oz. Semi-Sweet Chocolate
1½ cups cool whip
½ cup peanuts, chopped
1 bag Reese's minis