This has to be, by far, one of my kids’ favorite desserts. If it’s offered at a restaurant, they get pretty excited about ordering it. With its layers of creamy peanut butter, chocolate and a crispy crust, they sure do love it so I knew I needed to learn to make it.
Years ago, I made a family cookbook for my aunts and cousins due to the fact that our family has so many great cooks and recipes. Living far away, I was always calling everyone long distance, (back before cell phones) and that began to get costly.
Last night while flipping through the cookbook, I came across my cousin Diane’s Peanut Butter Pie recipe. Remembering that this weekend is Memorial Day weekend, I set out to make one, thinking this would be the perfect cookout dessert!
I changed the graham cracker crust to a chocolate cookie crust and you may want to try that as well. Here’s how it goes!
Start out by tossing 24 whole oreos into a food processor. If you don’t have a food processor, put them into a gallon freezer bag, smoosh out the air, zip it shut and pound them with a rolling pin, soup can or mallet into crumbs.
Pulse them in the food processor until they become coarse crumbs, and then drizzle in 1/4 cup of melted unsalted butter.
Process until well blended, and then press into one deep-dish pie pan (or two small pie tins or pans). The crust should be about 1/8 inch thick all the way around and up the sides of the pan. Put this in the refrigerator for one hour to set. That way the filling will be easy to spread on it without causing crumbs.
Now, to make the pie filling, we first need to start by whipping some real heavy cream into whipped cream.
One cup of liquid whipping cream will whip into approximately 2 cups of whipped cream. We’ll need about four for this recipe, one for the filling and more to spread over top, so add in two cups of the liquid heavy cream to your bowl and whip it until nice stiff peaks form. Remove the whipping cream to another bowl.
Now take twelve ounces of cream cheese (one and one-half packages) and let them come to room temperature.
Blend in one cup of peanut butter along with three cups of cream cheese and one-half cup of milk.
When it’s nice and creamy, fold in your whipped cream. Use only two cups of the whipping cream you made and gently blend it together until it’s mixed well.
Remove your pie crust from the refrigerator and evenly spread the hot fudge right over the crust.
Pour the peanut butter mixture into your chocolate pie crust right over the hot fudge.
Take your extra whipping cream and spread it over top of the peanut butter mixture.
Sprinkle on some of your peanuts and then grate your chocolate bar over top as well.
You’ll need to let this chill for an hour or two to really set up and be nice and firm.
Then cut a slice and serve it up.
My kids are happy.
I think you’ll be as well!
See what other wonderful food bloggers are making this week for Food Network’s Comfort Food Feast featuring Peanut Butter!
Domesticate Me: Peanut Butter and Banana Overnight Oats (Vegan and Gluten-Free)
Jeanette’s Healthy Living: Gluten-Free Chocolate Peanut Butter Chip Cookies
The Heritage Cook: Peanut Butter-Chocolate Chip Oatmeal Cookies (Gluten-Free)
Virtually Homemade: Mini Nutter Butter Baked Donuts with Chocolate Ganache
Weelicious: World’s Greatest Peanut Butter and Jelly
In Jennie’s Kitchen: Peanut Butter & Chocolate Cinnamon Buns
Red or Green: Peanut Butter and Ginger Cookies
Napa Farmhouse 1885: Thai Red Curry and Peanut Vegetable Slaw
Devour: Most-Comforting Peanut Butter Desserts
Taste With The Eyes: Korean Buckwheat Noodles, Peanut Sauce and Banana
Sensitive Epicure: Peanut Butter Oat Bars (Gluten-Free)
FN Dish: 10 Peanut Butter Pairings
Feed Me Phoebe: Thia Peanut Chia Pudding
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