Ingredients
- Crust
- 1/3 cup unsalted butter
- One 6-ounce package semisweet chocolate chips
- 21/2 cups Kellogg's Rice Krispies cereal
- Filling
- One 8-ounce package cream cheese, at room temperature
- One 10-ounce can sweetened condensed milk
- 3/4 cup peanut butter
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- Chocolate fudge sauce, for drizzling
Directions
Crust:
Melt the butter and chocolate chips in a heavy saucepan over low heat. Remove from the heat and gently stir in the Rice Krispies until they are completely coated. Press into the bottom and up the sides of a buttered 9-inch pie plate. Chill for 30 minutes.
Filling:
Beat the cream cheese in a large bowl until fluffy. Gradually beat in the condensed milk and peanut butter until smooth. Stir in the lemon juice and vanilla. Whip the cream and fold into the peanut butter mixture. Pour into the crust. Drizzle the fudge sauce over the pie and freeze for 4 hours, or until firm. Leftovers may be wrapped and returned to the freezer. Makes one 9-inch single-crust pie.
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Submitted 6/15/07.
Source: Killer Pies
Submitted By: b smith
Frozen Peanut Butter Pie