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Peanut Butter Praline Pie with Ganache Topping

Kraft Memeber Recipe
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Makes: 12 servings Total Time: 24 hr
Category: Desserts Sub Category: Pies

what you need
  • 1-1/2 cups Nutter Butter Cookie Crumbs
  • 2 Tablespoons melted butter
  • 1/3 cup butter
  • 1/4 cup packed light brown sugar
  • 2 Tablespoons sugar
  • 1 Tablespoon cornstarch
  • 2 Tablespoons water
  • 1/2 cup pecan chips
  • 2 small packages JELL-O vanilla flavor cook and serve pudding
  • 2 cans evaporated milk
  • 5 ounces Reese’s peanut butter chips and 1/2 cup creamy peanut butter (or 10 ounce bag of Reese’s peanut butter chips or 1 cup creamy peanut butter)
  • 8 ounce tub Cool Whip, thawed
  • 8 ounces Hershey’s Symphony Creamy Milk Chocolate with Almonds & Toffee Chips or milk chocolate
  • 3/4 cup whipping cream
  • 12 miniature Reese’s peanut butter cups, halved
make it
Combine cookie crumbs and melted butter and mix thoroughly. Press onto bottom and up sides of a 10x10x2 Corning Ware baking dish.

Melt butter in small saucepan and stir in brown sugar and sugar. Thoroughly combine the cornstarch with water and stir into brown sugar mixture. Stir constantly over medium heat until bubbly. Remove from heat and stir in pecans. Drizzle onto cookie crust and refrigerate (do NOT cover).

Prepare pudding as directed on package. Stir constantly over medium heat until mixture boils. Immediately stir in peanut butter chips directly from bag and peanut butter until melted and well blended. Pour into a bowl and place plastic wrap directly onto surface of filling and refrigerate until cooled. Stir to soften. Fold in Cool Whip. Carefully spread over praline layer in crust.

Finely chop chocolate and place in a small bowl with the whipping cream. Microwave and stir on 30 second intervals until chocolate is completely melted. Let cool, then spread over filling.

Arrange the 24 miniature peanut butter cup halves evenly around the edge of the pie, placing them so the pretty ridges show.
Cover and refrigerate overnight.
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