Today, Evan of swEEts by e is sharing her recipe for peanut butter pie! The recipe includes both chocolate chips and peanut butter, along with a multitude of ingredients that are sure to have your pants fitting a bit tighter around the waste. But that’s nothing a good run can’t fix, right?!
Howdy from the Great State! I’m Evan.. yes, Evan, like the boys name, but a girl. You can normally find me over at swEEts by e, baking up a storm of morning baked goods, cookies, cakes, you name it, I bake it.
First off, I’d like to say thanks to Liz for giving me a spot during Chocolate Chip Thursday! Having been blogging for a little over a year now and I’m always excited to help out a fellow blogger and participate in fun events such as this. 🙂
I hope you’re ready.
After whipping yall up something delicious, I went back and browsed the previous CCT posts… I began to realize that a majority of them were cookies and I started to get worried.. was I supposed to make cookies?? I didn’t make cookies. I sent Liz a frantic email, tweeted her and just hoped that everything would be okay. Thankfully I just over reacted and as long as I used chocolate chips and peanuts I was good to go.
Let me warn you that this is one rich dessert and you must absolutely love peanut butter. So without further ado, I present to you Chocolate & Peanut Butter Pie.
Chocolate Peanut Butter Pie
A swEEts original
Makes 9 or 10inch pie
Chocolate & Peanut Crust
- 3 cups chocolate wafer cookies
- ¼ cup sugar
- ¼ cup peanut
- 6 TBS butter, melted
Preheat oven to 375.
Transfer crumbs to pie pan or springform pan and using your fingers spread evenly among the bottom and slightly up the sides.
Place crust in oven and bake for about 15 minutes. Remove from oven and allow to cool completely before adding filling.
Peanut Butter Filling
- 1 ¼ cup peanut butter
- 6 oz cream cheese, room temperature
- 2 oz butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla
- 1 cup heavy whipping cream, whipped
In a large bowl, beat peanut butter, cream cheese, butter, powdered sugar and vanilla until well blended and smooth.
Add whipped cream and continue to beat on medium until just incorporated.
Cover with saran wrap and place in fridge for at least 2 hours if not overnight.
Chocolate Whipped Cream
- 1 1/2 cups heavy whipping cream
- ¼ cup powdered sugar
- ½ cup semi-sweet chocolate chips
In a large bowl, beat heavy whipping cream and powdered sugar until it just begins to thicken.
In a small bowl, melt chocolate chips in microwave for about 45 seconds, stirring every 20 seconds or so until melted and smooth.
Pour chocolate into lightly whipped cream and allow to cool slightly.
Continue to beat chocolate and whipping cream on high until stiff.
Place back in fridge briefly to chill.
Once your peanut butter filling as had adequate time to set, here’s where you can get creative with your whipped topping. Fill a pastry bag with your whipped cream and make designs on the top of your cake or go for a more rustic look by simply smoothing a layer of whipped cream over top of your pie.
Okay, maybe two runs will be necessary in order to earn this pie. Or three? One for the crust, one for the filling, and another for the whipped cream… I have a feeling it’s worth it, though!