Peanut Butter Cup Pie

This is one of the recipes I taught at our class last night. As anyone who really loves me (and was therefore at my class) will tell you, it was FABULOUS. The strawberry pie was also really good . . . but you'll have to wait for another week or so before I post that one. Don't you wish you'd been at Macey's with me last night?

Peanut Butter Cup Pie

1 c. gluten free oreo cookie dough
8 oz. cream cheese
1 c. peanut butter
1 tsp. vanilla
½ - ¾ c. sugar*
1 - 1 ½ c. heavy cream
1 Tbs. Mrs. Richardson's Fudge sauce**
peanut butter cups (for garnish)

Preheat oven to 375°.

Press cookie dough evenly into a 9" pie plate, covering the bottom and the sides. Bake for 12 - 15 minutes, or until the cookie dough doesn't smoosh under your fingers when lightly touched. Remove from oven and cool thoroughly.

Using the whisk attachment of a stand mixer, cream together cream cheese, peanut butter, vanilla, and sugar until smooth. Add cream and whisk on high speed until the mixture thickens and gets kind of fluffy. (This only takes about a minute with my mixer, but it's a really good one.)

Spread filling into cooled crust. Drizzle with warmed fudge sauce (I put it in a sandwich bag and microwave it for 5 seconds, then poke a hole in the bag with a toothpick and squeeze lines of fudge sauce over the pie). Garnish with chopped peanut butter cups.

Serve.

*If you’ve got a big sweet tooth, use the larger amount of sugar.

**I have this in my fridge all the time, which is why I used it in this recipe. You can use Hershey's syrup if you want, but I won't guarantee that it will taste as good!