Creamy Peanut Butter Chocolate Pie

By -



I've been craving Reese's lately.  A LOT.  Or Chocolate Peanut Butter ice cream.  Tonight we have a pie and ice cream social to attend and I signed up to bring a pie.  I originally planned on baking an apple pie using fruit off of our trees, but considering my relentless Reese's craving, I changed my mind.  Peanut Butter Chocolate pie it is!   It might not go as well with homemade ice cream as the apple may have, but we'll just have to deal with that.

You'll need a graham cracker crust and you can either make one or buy one.  Doesn't matter to me.  I made one so I didn't have to run to the store.  A chocolate cookie crust would be delicious as well, but... then I would have had to run to the store.  You can try it that way if you'd like.  OR next time I make this, if there happens to be a sleeve of Oreo cookies that have escaped attention (like THAT ever happens!) I'll try it.  

This filling recipe makes enough for 2 pies.  Therefore you'll need 2 crusts.  If you're making your own, just double the recipe below and press into 2 9-inch pie tins.  If you're buying crusts... buy two. 

Graham Cracker Crust

1 sleeve of graham crackers, finely crushed (I put mine in the blender)
1/3 C. sugar
1 cube butter, melted

Mix all three ingredients together.  Press firmly into a 9-inch pie tin.  Bake at 350 degrees for 7-8 minutes.  It will be puffy when you take it out but will settle into place in a few minutes.  Let cool.

Peanut Butter Chocolate Pie

2 9-inch graham cracker crusts

2 8 oz. cream cheese, softened
2 C. sugar
1 2/3 C. creamy peanut butter
2 tsp. vanilla
4 T. butter, melted
1 C. heavy whipping cream.

Whip the 1 cup of whipping cream until it peaks.  Don't over whip!  Set aside.

Mix cream cheese and sugar until well blended.  Add peanut butter and vanilla and beat well.  Slowly add the melted butter while beaters are going and blend in well.  Gently fold in whipped cream.  Split the filling in half filling both of the pie crusts.  Chill for an hour or more.   Prepare Ganache.

Whipped Ganache

10 ounces good chocolate - milk or semi-sweet
10 ounces heavy whipping cream  

Break chocolate into chunks.  Place in microwave safe glass bowl.  Pour cream over top.  Microwave on high for 30 seconds.  Stir. Microwave another 30 seconds and stir.  Continue to microwave and stir on 20 second intervals until cream is warm enough to melt the chocolate the rest of the way.  If it looks grainy or separated, just keep stirring to smooth it out.  (Do not overheat!  It will be barely warm to the touch)    In a bowl/pan larger than the bowl your chocolate mixture is in, place an inch or two of water and add a good handful of ice cubes.  Set the bowl of chocolate into the ice bath and stir, letting it cool until the mixture thickens up to a thin pudding consistency.  Transfer chocolate to a mixing bowl and using the wire whip attachment (the same as you would whip cream with) beat this mixture until it is light and fluffy.  Do not over beat!  You want the mixture to have peaks when you lift the beater but still be soft enough to spread easily.

Spread half of the ganache over each pie.  Return to refrigerator and cool a few hours more or until layers are firm.   Serve cold!   

Tip:   Cut this pie with a knife dipped in hot water before each cut.






Comments

Post a Comment

Popular posts from this blog

Creamy Pork Chops and Potatoes

By -
Image
The other day I needed a dinner that I could make ahead and leave in the oven.  I combined a couple of recipes to come up with this.  It was a hit with our entire family. I like to buy full boneless pork loins at Sam's Club and then cut them into chops or leave the size we need for a roast.  The price is usually cheapest that way and I'm all about cutting our food budget.  I keep everything in this recipe on hand (aside from the French's Fried Onions) so it is something I could throw together  spur of the moment. Creamy Pork Chops and Potatoes 6-8 pork loin chops (boneless or bone-in) 6 LARGE  russet potatoes , peeled and sliced 2 10 oz. cans condensed cream of mushroom soup 1 12 oz. can evaporated milk 3/4 C. water 3 T. onion soup base (1 package of Lipton onion soup is a little over 2 T. so just use that if you'd rather not have a package open.  I buy mine in bulk so it's easier for measuring) 1/4 tsp. pepper 1/4 tsp. salt French's fr...
Read more

Brown Rice, Broccoli and Chicken Bake

By -
Image
My family doesn't generally love brown rice.  They really enjoyed it in this dish though.  I started out to do a skillet dinner, but I took a little time to put it all in a pan and melt the cheese in the oven.  Next time I'm going to try just mixing it in and letting it melt in the skillet rather than sprinkling it on top. This was a tasty dinner and full of healthy ingredients.   My family requested it again! Brown Rice and Broccoli with Chicken 1 1/2 C. brown rice 3 1/4 C.chicken broth or water with 3 tsp. chicken boullion  Place in medium pan, bring to a boil and cook for 40 minutes.  Remove from heat. While the rice is cooking, saute the following in 1 T. of olive oil: 2 chicken breast, diced 1 C. onion, diced 1 C. mushrooms, sliced 2 C. broccoli florets (fresh or frozen is fine) When the rice is done, place it on the bottom of a greased 9x13 pan .  Spread chicken and vegetables over rice.  Drizzle a couple of tablespoon...
Read more

Molasses Oatmeal Bread

By -
Image
Molasses Oatmeal Bread is a hearty (and heart healthy!) bread that is easy and delicious!  We love it toasted and spread with homemade jam.  So good!  Molasses adds a rich flavor and beautiful color. Molasses Oatmeal Bread 2 T. instant dry yeast (my favorite brand is SAF) 1/2 C. warm water Dissolve yeast in water and set aside In large bowl (or mixer bowl if you have one that will do bread), put: 2 C. quick rolled oats 2 T. oil 2 C. boiling water Stir and let sit about 10 minutes or until lukewarm.   Stir dissolved yeast, 1/2 C. molasses, and 4 tsp. salt into the oatmeal mixture.   Add about 3 cups of flour and mix well.  Stir in 2-3 cups more flour until you have a firm dough that you can knead.  Knead 5 minutes by hand or with mixer.  Place in a greased bowl, being sure to grease the top as well.   Cover and let rise until double.  About 45 minutes to an hour depending on how warm your room is. Punch down...
Read more