Wednesday, November 23, 2016

Peanut Butter Pie

Each year for Thanksgiving I promise myself that I am not going to make a dessert....I am not a sweets person and I already love to do the turkey and gravy so why add to my plate, right?  It's because I am an chocolate loving idiot evidently.  Every year the same thing happens....I am clearing out my email in the morning, going through the many wonderful blogs I love to follow and one will catch my eye.  Something that looks delicious and since I had probably eaten Triscuits and shard cheddar for dinner the night before I am starving and can't help myself.

And that is what happened again this year.

I found this recipe on one of my favorite blogs, Kevin&Amanda, and knew I had to make it so I picked up my 2 year old niece from school and made this delictible dessert under the pretense that I was teaching Charlotte how to cook....just like my grandmother had done with me so many Thanksgiving in the past!

Peanut Butter Pie

1 (14.3 oz) package whole Oreos (about 36 Oreos)
1 cup (16 tablespoons) butter, divided
1 1/2 cups + 2 tablespoons creamy peanut butter, divided
1 cup powdered sugar
1 cup chocolate chips
1/2 cup heavy whipping cream

Finely crush the Oreos with a food processor, blender, or in a Ziploc bag. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.

Add the remaining 8 tablespoons of softened butter, 1 1/2 cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. 
Place back in freezer. Place chocolate chips and remaining 2 tablespoons of peanut butter in a large glass or heat-proof bowl. In a saucepan, bring heavy whipping cream to a rolling simmer over medium-high heat. Pour the cream over the chocolate chips and peanut butter and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, at least 1 hours until ready to serve. 
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