Friday, October 21, 2011

Diva In The Kitchen: Frozen Peanut Butter Swirl Pie

I found this recipe over at Alli n Son.  Mr. Diva's favorite flavor combination is Peanut Butter and Chocolate, so I knew I needed to make this for him.

I don't have a lot of extra things to say about this pie recipe.  It was super simple and SO TASTY.  I could probably eat it every day if I knew it wouldn't stick to my hips or thighs.  The chocolate shell makes it a little difficult to cut, but it tastes so good you won't really care.


Frozen Peanut Butter Swirl Pie

Ingredients
  • 1/2 cup creamy peanut butter
  •  3 ounces reduced fat cream cheese, at room temperature
  •  1/2 teaspoon vanilla extract
  •  1 cup powdered sugar
  •  1/2 cup skim milk
  •  1 8 ounce container frozen light whipped cream, thawed
  •  1 deep-dish graham cracker crumb crust {I couldn't find this at my grocery store, but there was a larger crust size which worked well}
  •  1 cup semi sweet chocolate chips, divided
Directions

In a small microwave-safe bowl, add 1/2 cup chocolate chips. Microwave on high for 30 seconds, then stir. Microwave on 50% power for 15 seconds, stirring, until the chocolate chips have melted. Pour over the bottom of the graham cracker crust and smooth out with a spoon or spatula. Put the crust in the fridge to harden the chocolate.

In a mixing bowl on medium speed beat the peanut butter, cream cheese and vanilla until smooth. Slowly, so the milk doesn't splash out, add the powdered sugar and milk, beating until smooth. Fold in the whipped cream. Set aside 1 cup of the peanut butter mixture in a separate bowl. Spread the remaining mixture in the prepared pie crust.

Place the remaining 1/2 cup chocolate chips in a microwave-safe bowl. Microwave on high for 30 seconds, then stir. Microwave on 50% power for 15 seconds, stirring, until the chocolate chips have melted. Stir the melted chocolate into the reserved peanut butter mixture. Drop by tablespoons on top of the pie. Use a knife and gently swirl for a marbled effect.
Cover, and freeze for 4 to 5 hours, or until firm.




Enjoy!

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