Peanut Butter Pie

For crust

• Use homemade or store bought graham cracker crust

Melt in microwave, in 15 second increments:

• 1/3 cup Semi-Sweet Chocolate Chips

• 1 Tbsp. Milk

Stir until chocolate is smooth and shiny. Spread along the bottom and side of pie crust. Set aside.

For Filling

In a mixing bowl, combine:

• 1/2 cup Powdered Sugar

• 4 oz. Cream Cheese, room temperature

Mix until smooth. Add:

• 1 (3.3 oz) pkg White Chocolate Instant Pudding Mix

• 1/2 cup Peanut Butter

• Pinch of Salt

Mix until well combined. Add:

• 1 cup Milk

Stir until combined. Add:

• 6 oz. Cool Whip

Whip until well combined and filling looks uniform in color and texture. Pour into prepared pie crust.

Topping

Toast over medium heat:

• 1 cup Salted Cocktail Peanuts, roughly chopped

Stir nuts gently while toasting to prevent scorching. Toast for 3 minutes, or until the peanuts become fragrant and slightly deeper in color. Remove from heat and allow to cool. Place evenly over top of pie, gently pressing into filling to form a top crust. Drizzle with additional melted chocolate if desired. Freeze for at least 4 hours before serving. Enjoy!