Frozen Peanut Butter Cheese Pie Recipe
In Memory and Tribute to Mikey @InJenniesKitchen
I orginally made this recipe for my son's birthday, but after this tragic untimely death of a fellow blogger, I made this again today, for a sad tragic reason, a grieving wifes request. That request was to make Mikeys favorite pie and share it with the one you love... This one's for you Mikey, so sorry Jennie for your loss. Bless you all during this difficult time.. I am sharing with my family in his memory with tears and heartfelt sympathy. Her original recipe is on her site click above link. He was a father of two small little girls, a husband gone too soon from a massive heart attack, RIP Mikey, this one's for you.
Here is a list that went around the Cyber world in his memory, hundreds of post:
Peanut Butter Pies For Mikey
Another Birthday in the family! My baby boy was born on June 19th, 1982 and it was Father's Day that year too, so 29 years later, wow, time just flys doesn't it? Happy Birthday Curt!!
- 6 tablespoons butter
- 1 1/2 cups semi-sweet chocolate chips2 1/2 cups chocolate rice crispie cereal
- 1 (8 ounce) package cream cheese, softened
- 1 cup sweetened condensed milk
- 3/4 cup creamy peanut butter
- 1 teaspoon vanilla
- 2 tablespoons Baileys Irish Cream
- 8oz small tube of frozen whipped topping, thawed
- 2 tablespoons hot fudge sauce
- garnish with peanut butter cups, chocolate syrup
In a medium microwave safe medium size bowl, melt butter and chocolate chips. Stir together until combined. Add cereal and stir well combined. Place the freezer proof pie plate lined with parchment paper (easier to remove to cut) place in freezer or (you can also use this in 9-inch springform pan lined with parchment paper) while making filling.
In a bowl beat cream cheese until fluffy using an electric beater. Pour in the sweetened condensed milk and add the peanut butter. Mix until evenly combined. Add vanilla, Baileys and mix.
Gently fold in the whipped cream and evenly blend the mixture. Pour filling into the crust.
Heat fudge and peanut butter in two small separate bowls for 20-30 seconds or until warm. Drizzle over filling.
Freeze for 4-6 hours or until pie is firm. Remove the cheesecake from the freezer about 10 minutes before serving to make cutting easier. Garnish with syrup drizzled over the top and peanut butter candy bars.
Everyone loved it! Hope you do too!!