Chop reeses and spread into crust. Whip cream until soft peaks form, add 1/2 cup powd sugar and whip until peaks are stiff-set aside. Cream peanut butter & cream cheese--add 1 cup powd sugar, milk & vanilla, then beat for 1 minute on high speed.
Fold whipped cream mixture into cream cheese mixture until completely blended. Spoon into pie crust. Garnish with peanuts. Refrigerate for at least 4 hours.
For glaze: Combine peanut butter and honey until smooth. Add chocolate syrup until desired consistency. Drizzle over pie slices just before serving.
Originally Submitted
5/10/2003
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