Peanut butter pies are a staple at Southern dessert tables. There are dozens of variations, but this recipe is from Hershey's Best Loved Recipes, a cookbook I purchased a few years ago after a tour of the Hershey plant in Hershey, PA. If you ever have an opportunity to visit, please take the time to go. You'll enjoy it!
1 1/3 cups Hershey's mini kisses, semi-sweet or milk chocolate baking pieces, divided
2 T. milk
1 packaged crumbed crust (I used a chocolate version)
1 package (8 oz.) cream cheese, softened
3/4 cup sugar
1 cup Reese's Creamy or Crunchy peanut butter
8 oz. frozen non-dairy whipped topping, thawed
Place 2/3 cup chocolate chips and milk in a small microwavable bowl. Microwave at high (100%) for 30-45 seconds or just until blended and smooth when served; spread evenly onto bottom of crust. Cover; refrigerate.
Beat cream cheese in medium bowl until smooth. Gradually beat in sugar. On low speed, blend in peanut butter and then whipped topping. Spoon evenly into crust over chocolate mixture. Cover; refrigerate until set, at least 4 hours.
Sprinkle remaining chocolate chips over pie right before serving. Serve cold, cover and refrigerate leftover pie.
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