The Ultimate Peanut Butter Pie
My husband just celebrated his 32nd birthday. He’s not a big fan of cake, so I always have to think of a yummy alternative when his birthday rolls around. This pie is one of his favorites, so it ended up being this year’s birthday treat. It was a big hit! If you don’t like peanut butter, or you only like a subtle peanut butter flavor, this pie is NOT for you. But if you are a peanut butter lover like my man, then this pie might just become one of your favorites as well. This recipe makes 2 pies.
Ingredients:
Pie Crust:
Approx. 48 Nutter Butter Peanut Butter Sandwich Cookies (you will need to buy 2 packages)
10 tablespoons butter, melted
6 oz semi-sweet chocolate chips
¼ cup heavy cream
Filling:
1 (8 oz) package cream cheese at room temperature
1 ½ cups powdered sugar
1 cup creamy peanut butter (I would avoid using the natural kind)
1 cup milk
1 (16 oz) package of Cool Whip, completely thawed
1 Butter Finger candy bar (or your favorite peanut butter candy), crumbled
Instructions:
1) Preheat oven to 350 degrees.
2) In a food processor, place half of the cookies and pulse until fine crumbs are formed. Transfer to a large bowl and do the same with the remaining cookies.
3) Add the melted butter to the crumbs and mix well.
4) Divide the crumb mixture in half, placing each half into 2 9-inch pie pans. Press the crumbs onto the bottom and side of each pan. If you feel your crust is too thick, use less off the crumb mixture.
5) Place your pie crusts into the oven and bake for about 5-7 minutes – just enough time for them to set.
6) Meanwhile, place your chocolate chips and heavy cram in a microwave safe dish. Microwave 30-45 seconds at a time, stirring every 30-45 seconds. Keep microwaving and stirring until the chocolate chips are completely melted. Be careful not to burn the mixture.
7) Once your crusts are out of the oven, let them cool for a few minutes and then line the bottom of each crust with some of the chocolate mixture. I like a thin layer of chocolate. You may not use all of the chocolate sauce. I highly recommend finding something to dip into any unused chocolate. J
8) You must allow the chocolate in the crusts to completely cool before adding the pie filling. Placing them in the freezer will help move this along.
9) To make the filling, beat together the cream cheese and powdered sugar. Add in the peanut butter and the milk. Beat until smooth. Fold in the whipped topping. (Don’t beat it, or it will loose its “fluffiness.”)
10) Spoon the mixture into your pie shells. Sprinkle your crumbled Butter Finger candy on top. Freeze until firm, at least 3 hours.
Notes:
- This pie is VERY rich, so you will do your guests a favor by serving small slices.
- You could make the crust out of Oreo cookies. Use the same proportions as you would with the Nutter Butters. I would eliminate the chocolate layer. Or, you could use a store bought Oreo crust. I won’t tell!
- Feel free to use lower fat versions of the ingredients. Just know that you will have to remove to word “Ultimate” from the recipe title. J
- Serves 16-20