Black Bottom Peanut Butter Pie

Black Bottom Peanut Butter Pie

NOTE:  This  is a sneak preview of the desserts in Rosalie Serving Country Cookbook. The layer of chocolate on the bottom is wonderful and makes this a very rich desser;, not for the faint-hearted. Simply delicious!

1 prepared 9-inch Graham Cracker

 

½ cup evaporated milk

1 cup semi-sweet chocolate chips

1 (8-ounce) package cream cheese

1 cup creamy smooth Peanut Butter

1 (14-ounce) sweetened condensed milk

pressurized whipping cream

Miniature Reese’s Peanut Butter Cups

 Smucker’s Hot Fudge Topping

1. In small bowl, microwave chocolate chips and evaporated milk for 1 minute, stirring until chips are dissolved and mixture is smooth. Pour into bottom of prepared crust.

2. In medium bowl, beat together, cream cheese, peanut butter and sweetened condensed milk until smooth. Pour over melted chocolate in bottom of crust.

3. Using the pressurized whipped cream, make decorative dollops all around the outer edge of the pie. Next, line the inside of the whipped cream circle with the miniature Reese’s Peanut Butter Cups.

4. Place 1/4 cup hot fudge topping in microwave for few seconds to thin syrup. Drizzle over whipped cream. Refrigerate pie for 2 hours or more to set. Serves 8 large or 16 small slices.