Teddie Peanut Butter Pie
One 9-inch graham cracker pie crust
1 egg, beaten
4 oz cream cheese, room temperature
¾ cup of powdered sugar
½ cup of smooth Teddie Peanut Butter
½ cup of milk (your choice! We like whole milk.)
8 oz of frozen whipped topping, thawed
½ – ¾ cup of peanut butter cups, loosely chopped into smaller pieces
½ – ¾ cup of Teddie Peanuts, chopped or whole
Hot fudge sauce
Preheat the oven to 350 degrees. Brush the graham cracker pie crust with the egg.
Bake the pie crust for 5 minutes, or until slightly brown. Set aside to cool.
Using a hand mixer or a stand mixer fitted with the whisk attachment, mix the cream cheese until smooth. Add the powdered sugar and whip until combined. Add in the Teddie Peanut Butter and milk, and continue to beat until smooth.
Turn the mixer off. Using a spatula, fold in whipped topping.
Spoon the mixture into the prepared pie plate. Cover and freeze until firm, about 4 hours.
Before serving, remove from the freezer and let sit at room temperature for 5 minutes. Top with chopped peanut butter cups, Teddie peanuts, and drizzle with warm hot fudge sauce.
SERVINGS: 8 slices