Over the holiday’s I made two batches of this Maple Peanut Butter Pie and received great reviews. Not only is it great for the Vermonter (we are talking maple syrup here), it’s great for all those with a sweet tooth. A homemade maple cookie crust, chocolate fudge layer with a sweet peanut butter filling. Top with homemade maple whipped cream and you’ll be enjoying this slice of life! Not to mention, it’s super easy?!
- 1-1/2 cups crushed cream-filled maple sandwich cookies
- 3 TBSP butter, melted
- ⅓ cup hot fudge ice cream topping
- 1 pkg (8 oz) cream cheese, softened
- 1 cup creamy peanut butter
- 1 tsp. maple flavoring
- 1-1/4 cups confectioners sugar
- 1 carton (8 oz) frozen whipped topping, thawed
- 1 cup heavy whipping cream
- 2 TBSP maple syrup
- ¼ cup chocolate covered peanuts, coarsely chopped (optional)
- In small bowl, mix crushed cookies and butter. Press into the bottom and sides of an ungreased 9-inch pie plate. Freeze for five minutes.
- In a microwave, warm fudge 5-10 seconds or until spreadable. Spread over the bottom and sides of the crust. Place back into the freezer for the chocolate to set.
- In a large bowl, beat cream cheese, peanut butter and flavoring until blended. Gradually beat in confectioners sugar, fold in whipped topping. Spoon into crust, spreading evenly. Refrigerate 4 hours or until set.
- In a small bowl, beat cream until it begins to thicken. Add syrup, beat until stiff peaks form. Serve with the pie, top with peanuts.