Shelly's Recipe

PEANUT BUTTER PIE IV

Category: Pies - Cream and Custard

Crust
1 1/4 cups finely crushed pretzel crumbs
1/2 cup sugar
1/2 cup butter, melted

Filling
6 peanut butter cups
1 pint whipping cream
1/2 cup confectioners sugar
1 (8 oz) pkg cream cheese, softened
1 cup creamy peanut butter
1 cup confectioners sugar
6 tbsp milk
2 tsp vanilla
1/2 cup peanuts

Glaze
2 tbsp peanut butter
4 tbsp honey
Chocolate syrup

Crust: Combine ingredients and press into a 9 inch pie pan. Bake for 6-8 minutes at 350. Remove and cool completely.

Filling: Chop peanut butter cups and spread into cooled crust. Whip cream until soft peaks form. Add confectioners sugar and whip until peaks are stiff. Set aside.

In a bowl, cream peanut butter and cream cheese. Add confectioners sugar and combine well. Add milk and vanilla and beat for 1 minute on high speed. Fold in whipped cream until completely blended. Spoon into pie shell on top of peanut butter cups.

Garnish with peanuts. Refrigerate at least 4 hours before serving. After slicing pie, combine peanut butter pie and honey until blended and smooth. Add chocolate syrup until desired consistency. Serve over individual pieces.