Saturday, July 14, 2012
Reese's Peanut Butter Pie
Yumm Update on bottom
Preheat oven 375o
1 cup peanut butter
4 packages of Splenda (taste, you may like it sweeter)
Spread crust in a glass pie pan but do not let it go up the sides.
Bake for about 12-15 minutes
8 ounces of cream cheese, soft and mixed with 4 packages of Splenda
(again taste to see if it sweet enough)
2 cups of whipped cream
(I make my own using cream, Splenda, and vanilla)
Fold cream cheese into whipped cream mixture, refrigerate about one hour. Then add to cooled crust and add topping, below.
Sugar free chococolate
Melt chocolate in microwave.
(after I melted the chocolate I had to put the bowl in an ice water bath to thicken it a bit)
Drizzle chocolate over pie. Take a toothpick and drag the chocolate length wise then width wise to make a decoration....
~I just made the above recipe but insead of cooking the crust I added cream to it to make it more spreadable and then spread it in my pie pan. Added the cream cheese, whipped cream mixture, refrigerated one hour and then drizzled the chocolate and returned it to the fridge for 1/2 hour ... I then grabbed my spoon and ate 1/2 of it LOL... YUM~