I think I’m going to designate this Yellow Jeep Blonde Pie Week and stick with this theme because I’ve made some doozies lately, as in OMG delicious! I found this one in one of my many, many jillion cooking magazines that I can’t help but buy if I see them in the store. (I think therapy may be required soon) This one was from a Pillsbury magazine. I’m really bad and can’t remember exactly which one, but I do give Pillsbury credit for this pie. It’s amazing!!

This Peanut Butter Pie surprised me more than any new recipe I’ve tried. I’m not really sure why because I like peanut butter and I like pies, and who doesn’t like fudge? I think it’s just that even though I cook a lot of desserts, I really don’t EAT them that much. (I’m more of a salty girl. Not that anyone cares really. Just sayin’.)

I made it, gave a couple of pieces to my mama and took the rest to work. EVERYONE loved it! In fact, one guy said. . . and I quote. . . “It’s like a party in my mouth”. He was so funny. So after all that, I had to try a piece. And I have to tell you. . . for someone who doesn’t eat very many desserts. . . this pie will change your life. It’s THAT good!

Here’s what you need.

DOUBLE PEANUT BUTTER FUDGE PIE

Peanut Butter Crust
1/2 cup creamy peanut butter
1/2 cup light corn syrup
2 cups crispy rice cereal
1/2 cup chocolate fudge topping

Peanut Butter Filling
1 (8 oz) package cream cheese, softened
1 can Sweetened Condensed Milk
3/4 cup creamy peanut butter
2 Tbl lemon juice
1 tsp vanilla
1 1/2 cups frozen whipped topping, thawed
3 Tbl chocolate fudge topping

Spray 9-inch pie plate with no-stick cooking spray.

Stir together 1/2 cup peanut butter and corn syrup. Add cereal. Mix until evenly coated. Press onto bottom and sides of prepared pie plate. Spread 1/2 cup fudge topping on bottom of crust. Chill 30 minutes.

Beat cream cheese in a large bowl until fluffy. Gradually beat in sweetened condensed milk and 3/4 cup peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped topping. Pour into prepared crust, spreading evenly.

Place 3 tablespoons fudge topping into corner of resealable plastic bag. Knead. Cut small corner off bag. Drizzle over the top of the pie. Freeze 4 hours or until firm.

You don’t have to drizzle it like a sad spider web. It’s not a requirement. Have fun with it!! The only thing about drizzling with chocolate fudge. . . there is no eraser.

But truly, no one will care WHAT it looks like after the first bite.

It’s another “Trust Me” pie.