Chocolate Bottomed Peanut Butter Pie

• Condiments

  • 2 tbsp Corn syrup or honey
  • 1/2 cup Peanut butter, creamy

• Baking & Spices

  • 2 tbsp Chocolate
  • 8 oz Cool whip
  • 1 2/3 cups Semi-sweet chocolate chips
  • 1 tsp Vanilla extract
  • 1 small box Vanilla pudding mix, instant

• Dairy

  • 2/3 cup Heavy cream
  • 1 cup Milk

• Other

  • 8 10 reese's mini cups, chopped

Found on iwashyoudry.com

Description

Ingredients

• 1 (9 inch) pie crust (such as Pillsbury), pre baked according to package instructions
• 1 2/3 cups semi-sweet chocolate chips
• 2/3 cup heavy cream
• 2 tbsp corn syrup or honey
• 1 tsp vanilla extract
• 1 small box INSTANT vanilla pudding mix
• 1 cup cold milk
• 1/2 cup creamy peanut butter
• 8 oz. Cool Whip, thawed
• 8 - 10 Reeses mini cups, chopped
• 2 tbsp melted chocolate for drizzling

Directions

• Combine the chocolate chips, heavy cream, corn syrup and vanilla extract in a microwave safe bowl. Heat at 50% power for 1 minute, then stir with a whisk until the chocolate mixture is smooth and creamy. (If chocolates are not melting you can heat for an additional 15 seconds at 50% power). Pour the chocolate into the pre baked pie crust and smooth out into an even layer. Place in the freezer for 10 minutes.
• Meanwhile prepare the peanut butter mousse by whisking together the instant vanilla pudding mix with 1 cup of cold milk until smooth. Heat the peanut butter in the microwave for just 10 seconds to loosen it up a bit, and then add it to the vanilla pudding. Whisk until smooth and thick. Gently fold in the thawed cool whip until fully incorporated. Pour on top of the chocolate layer.
• If youd like, decorate the top with chopped Reeses cups and a drizzle of chocolate. Keep stored in fridge until ready to enjoy.