Mobile Bay Chocolate Chip Peanut Butter Pie

  

Chocolate Chip Peanut Butter Pie - The Original

Yields one pie

• 8 oz. cream cheese
• 16-oz. tub whipped topping (thawed)
• 1 c. peanut butter
• 1 Tbsp. Kahlua
• 8 oz. powdered sugar
• ¾ c. miniature chocolate chips
• 1 Oreo pie shell

Mix cream cheese, peanut butter, Kahlua and powdered sugar together. Add whipped topping and blend well. Fold in chocolate chips. Pour into pie shell. Should be mounded high in the middle. Note: Keep refrigerated. Serve with a dollop of whipped cream.

Mobile Bay Chocolate Chip Peanut Butter Pie 

Another recipe with out the frozen whipped topping.

Baking Across America by B. Dylan Hollis

Ingredients:

2O Oreo sandwich cookies, finely crushed (use a food Processor) making 2 cups of crumbs. Do not remove filling. An additional 3-4 cookies, roughly broken for garnish.

5 Tablespoons butter, melted

1 (8 oz) package cream cheese at room temperature, and cut into pieces

1 cup peanut butter, creamy

3 cups powdered sugar

3 Tablespoons Kahlua or other coffee liqueur

2 cups of heavy cream

1 cup miniature semisweet chips

Directions:

In a medium bowl, combine the cookie crumbs and the butter and mix until a uniform crumb is formed. Press the mixture into the bottom and side of a 9-inch pie plate and place in the freezer while making the filling.

In the bowl of a stand mixer fitted with a whisk attachment beat together the cream cheese, peanut butter, powdered sugar and Kahlua until light and fluffy, about 3 minutes.

In a clean bowl and again with a mixer, beat the heavy cream to stiff peaks, slightly beyond what is typical.

Fold the whipped cream and the chocolate chips into the cream cheese mixture until uniform.

Turn the mixture into the prepared crust, piling it in the center to form a mounded pie. Sprinkle the broken Oreo’s on top. Allow to chill in the fridge for 3 hours. Serve cold and keep refrigerated.