Peanut Butter Chocolate Pie

I was in nursing school when I was given this recipe. A bunch of us in my first semester clinical group were planning a Thanksgiving dinner together since none of us had family around so we were all sitting around talking about the food we wanted. Our teacher chimed in and started talking about this pie, promising to give me the recipe so we could have it for dinner. I got the recipe and made it. It was an instant hit for all of us!

 

Peanut Butter Chocolate Pie

1 chocolate cookie pie crust (graham will also work, but chocolate is better)

1 c. creamy peanut butter

8 oz. cream cheese, softened

1/2 c. sugar

4 1/2 c. Cool Whip, divided

1 jar hot fudge ice cream topping

Reserve 2 Tbsp. hot fudge topping and 2 Tbsp. peanut butter. Set aside. Beat together peanut butter, cream cheese, and sugar. Fold in 3 cups of Cool Whip.Pour the mixture into the pie crust and smooth out to the sides. Heat remainder of the hot fudge topping in the microwave for one minute. Pour over peanut butter layer and smooth out so it covers the top of the pie. Refrigerate until you are ready to serve, then spread the remainder of the Cool Whip over the fudge topping. Heat the reserved fudge topping and peanut butter in small baggies for a few seconds and knead. Cut off a small corner of the bag and drizzle the fudge topping over the pie in one direction and the peanut butter in the opposite direction.  Top with Reese's Peanut Butter Cup minis if desired.