Peanut Butter Fudge Pie

Oh what to make for a big boys birthday?  After 3 birthdays we are sick of cake. (our son gets two..the real one and the one with Grandpa and Grandma)  So I am watching the Food Network  the other day.  The Neely's were on and they made a peanut butter pie.  It reminded me of a pie my friend Kathy made way back when...but her pie had a fudge layer on the bottom.  Thanks to Google I found a number of recipes and settled on this one from Eagle Brand.

Chocolate Peanut Butter Mousse Pie

Ingredients

• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 2/3 cup semi-sweet chocolate chips
• 1 (9-inch) graham cracker crust
• 1 (8 oz.) package cream cheese, softened
• 1 cup Jif® Creamy Peanut Butter
• 2 cups frozen whipped topping

Instructions

• COMBINE 1/3 cup sweetened condensed milk and chocolate chips in microwave-safe bowl. Microwave on HIGH (100% power) 30 seconds. Stir until smooth. Place 2 tablespoons chocolate mixture in small resealable plastic bag for drizzle. Spread remaining chocolate mixture evenly onto bottom of pie crust. Chill 10 minutes.

• BEAT remaining sweetened condensed milk, cream cheese and peanut butter in large bowl with electric mixer until smooth. Fold in whipped topping. Spoon over chocolate layer. Cut corner off bag with reserved chocolate mixture. Drizzle over pie.

• FREEZE 1 hour or until firm. 

• Can be made ahead and kept in freezer. Transfer from freezer to refrigerator 30 to 45 minutes before serving.

 I'll add the final picture before we cut them with the chocolate on top.  Of course I had to make two, I know our friends and one pie would never be enough.  Last but not least is a picture worth a thousand words :

                     Every little boy loves to lick the bowl after you make dessert!

Here are the pictures of the finished pies:

How About A Piece of Pie?

This recipe is from an old Pillsbury Holiday Cookbook that I bought by the cash register at the grocery store. They don't have it on their current web site. We love the sweet/tart combination of this pie. It is especially good warm with some vanilla ice cream on it.

Cranberry Peach Pie

• 
  
  1 (15 oz) pkg. Pillsbury Refrigerated Pie Crusts
  
  
  

FILLING

• 
  
  2 cups fresh or frozen cranberries
  
  
  
• 
  
  ½ cup sugar
  
  
  
• 
  
  2 tablespoons cornstarch
  
  
  
• 
  
  1 (21 oz.) can peach fruit pie filling
  
  
  
• 
  
  egg yolk, beaten
  
  
  
• 
  
  1 teaspoon water
  
  
  

Prepare pie crust according to package directions for a two-crust pie using a 9 inch pie pan.

Heat oven to 425 degrees F.

In a large bowl, combine cranberries, sugar and cornstarch; mix well. Add pie filling, stir gently. Spoon into pie crust-lined pan.

Unfold second pie crust. Use star-shaped cookie cutter to cut a pattern of stars in the dough.

Make sure to leave a 1 ½ inch edge on crust. Reserve the cutouts. Place crust over filling, fold

top crust under bottom crust. Press together to seal. I usually pinch it together to make a little pattern on the edge. (I sometimes just cut slits in the top crust if I don't have the time to make the fancy cutouts.)

In a small bowl combine egg yolk and water. Brush over top of crust. Arrange the star cutouts on top of crust and brush with egg mixture

Bake at 425 degrees F for 30-40 minutes or until crust is a deep golden brown and filling is bubbly. Cover edge of crust with foil after 15-20 minutes of baking to prevent excessive browning.