Chocolate Peanut Butter Pie
(Makes two pies, each of which serves 8+)
Make two 9-inch pie crusts:
Preheat oven to 350°F.
Crush 2 packages of chocolate graham crackers (about 14 oz), then blend in:
1/4 cup sugar
1 /2 cup melted butter
4 oz. chocolate chips (will still be chunky)
Divide evenly, pat into the pie plates, and bake at 350° F. for 8-10 minutes, then remove from oven and let them cool.
For a special touch, I like to sprinkle another 4 oz of chocolate chips on top plus:
*1 cup hot fudge (recipe here: https://kathrynwarmstrong.wordpress.com/2015/08/05/recipe-for-the-best-hot-fudge/
*or 1 cup of chocolate frosting
*or 1 cup of ganache if you like the “death by chocolate” taste
(Ganache can be made by beating together:
1 cup heated (but not to the point of simmering) heavy cream and
8 oz melted chocolate chips; if you make this, use half (warm) on top of the warm crust and the other half on top after the pie is thoroughly chilled or frozen and the ganache has cooled)
In a blender, whip
2 cups heavy cream until soft peaks form, then add:
1 eight-ounce package of softened cream cheese
1.5 cups confectioner’s sugar
1 jar (15-16 oz) smooth peanut butter
1 cup milk
Blend until it’s completely smooth, and then divide evenly into the two cooled pie shells. (Make sure they’re completely cool so you don’t melt the filling any.)
Pop into the freezer for at least one hour, or freeze completely (which takes about 2 hours).
6 crumbled peanut butter cups per pie
Then cover with either:
1 cup home made hot fudge sauce, or the other cup of ganache (if made above)
This pie can be prepared ahead and frozen for up to a couple of weeks if need be. (Cover it securely with some type of freezer wrap if you do.
Take it out of the freezer to thaw for about a half an hour before serving. It definitely tastes best if served somewhat softened, which really enhances the flavor.
***Warning: This pie is so rich it can make people sick, particularly if it’s served at the end of a large meal for dessert. I’d recommend serving very reserved slices (more like 10 per pie or 2″ at the widest point), and just tell people they are welcome to have seconds if they want more. Think “heavy chocolate torte” or “pecan pie” size. When I served normally big slices, I’d end up wrapping up part of the servings to be finished later . . . but nobody wanted me to throw any of it out! 🙂 )
“Remove far from me vanity and lies; give me neither poverty nor riches;
feed me only food sufficient for me” (Proverbs 30:8, KJ21)