Jacob's Favorite Peanut Butter Pie

Jacob always orders a peanut butter pie from a local restaurant.  After a few tries, he says this version is better than the restaurant's.

Oreo Crust

25 Oreos

4 TB melted butter

Peanut Butter Pie Filling

2 C Jif or Skippy PB

2 8oz package cream cheese, softened

2 1/2 C powdered sugar

16 oz package Cool Whip topping, softened

Peanut butter chips

Chocolate chips

Crumbled peanut butter candies, such as Reeses Cups or Butterfinger

Blend Oreos until they are smooth crumbs.  Mix with melted butter, and press into a pie pan.  Let the crust rest in the freezer while you prepare the filling.

Beat the peanut butter and the cream cheese together until smooth.  Add the powdered sugar and beat until smooth.  Add the Cool Whip and beat until smooth.  Add peanut butter chips (to taste, maybe about 1 C), and mix into the filling.  Put filling inside the pie crust.  

Once pie filling is chilled, melt chocolate chips in the microwave and drizzle the melted chocolate over the pie.  Top with crushed candies.

Biscuits

1 ¾ cup sifted flour

½ tsp. salt

3 tsp. double acting baking powder

 

Add:

 

4 -6 TBSP. chilled butter or shortening or a combo of both

 

Preheat oven to 450F.

Cut solid shortening or butter into dry ingredients. Then make a well in the center. Add all at once:

¾ cup milk.

 

Stir dough until it is fairly free from the sides of the bowl, Turn the dough once on a  lightly floured surface. Knead gently and quickly, making about 8-10 folds. Roll with a lightly floured rolling pin, until the dough has the desired thickness.  Cut with a biscuit cutter dipped in a very little flour. Brush the tops with milk or melted butter.

 

Place on an ungreased baking sheet.  Bake until lightly browned. 12-15 minutes.

 

Christina does :

5 ¼ flour

1 ½ tsp. salt

9 tsp. baking powder

12-18 TBSP. butter

2 ¼ cup milk