YUMMY Peanut Butter Pie
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A wonderful decadent peanut butter pie a Peanut Butter Lovers Dream! I have made this pie for years and it is so creamy and deliciousI
Ingredients:
26 Oreo cookies
¼ cup melted unsalted butter
1 ½ cups Jif® Creamy Peanut Butter
1 (8 oz.) package cream cheese, softened
1 ¼ cups sifted confectioner sugar
1 (16 oz.) container Cool Whip whipped topping, thawed
Directions:
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Preheat the oven to 350°.
Crust:
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Place 26 Oreo cookies into a food processor.
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Cover, and pulse cookies until the white filling has completely incorporated into the chocolate.
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Drizzle the melted butter over the crumbs in processor. Pulse 5 times, just to evenly moisten crumbs.
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Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish.
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Bake in preheated oven to “set’ the crust, 5 to 7minutes.
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Cool crust completely on a wire rack.
Filling:
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In a mixing bowl add the peanut butter and package of softened cream cheese.
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Whip the peanut butter and cream cheese together until smooth. Turn mixer off, scrape the sides of the bowl.
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Add the sifted confectioner sugar and mix until well combined and fluffy.
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Once again, turn off the mixer, scrape the sides of the bowl.
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Next, add 8 oz. of the Cool Whip and mix on HIGH a few minutes, until the mixture is really, really fluffy.
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Pour the peanut butter filling into the chocolate cookie crust. Using a knife or spatula, spread out the filling- to even out the top.
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Refrigerate uncovered about 3 hours or until set.
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Remove the pie from the refrigerate and spread the remaining Cool Whip evenly over top.
Topping:
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In a food processor, combine and pulse together ½ cup chocolate chips and ½ cup peanut butter chips, resembling coarse crumbs.
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Sprinkle mixture over top of the Cool Whip.
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Place the peanut butter pie back into the refrigerate uncovered about 8 hours or until set. The longer pie sets, the better the flavor!!!
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This is one scrumptious peanut butter pie! I hope you enjoy it as much as my family and friends have for the last 30 years!