IN THE KITCHEN

Decadent Chocolate Pie

WINTER, SPRING, SUMMER OR FALL... THIS DESSERT IS SIMPLY AMAZING, Y’ALL! A DEAR FRIEND SHARED THIS RECIPE WITH ME YEARS AGO AND I’M HAPPY TO SHARE IT WITH YOU. IT’S A FAMILY FAVORITE AND DINNER PARTY GUESTS LOVE IT, TOO. HAPPY HOLIDAYS TO EACH OF YOU AND MAY 2023 BRING HEALTH, LOVE AND HAPPINESS. —JIM

20 Double Stuf Oreo cookies 4 Tbsp. unsalted butter, melted 1 cup hot fudge sauce, warm

Line the bottom of a springform pan with parchment paper and set aside. Place cookies in a food processor and process until fine crumbs form. Pour mixture into a small mixing bowl and add melted butter. Using a fork, blend butter and crumbs until well combined. Press the crust mixture evenly into the bottom of the prepared pan. Pour warm fudge sauce over the crust and smooth evenly. Set aside.

PIE FILLING:

1 ½ cups semi-sweet chocolate chips 8 oz. cream cheese, softened 1 cup heavy cream 1 cup caramel sauce, warm 2 cups whipped topping 1 cup chopped peanut butter cups

Place chocolate chips in a microwave safe bowl. Heat for 30 seconds, remove and stir. Return chips to microwave and heat 25 seconds. Remove and stir until chips are fully melted. Set aside. Place softened cream cheese in a large mixing bowl. Using a hand mixer, beat until smooth. Add heavy cream and melted chocolate. Beat until fully incorporated. Dollop mixture over the prepared crust and spread evenly. Pour warm caramel sauce over the pie and spread evenly. To finish, dollop whipped topping over the pie and once again spread evenly. Drizzle with leftover hot fudge and caramel sauce. Top with chopped peanut butter cups. Cover with plastic wrap and refrigerate overnight. To serve, cut pie into slices and watch your family and guests go nuts!

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