Tuesday, March 26, 2013

For my Peanut Butter Lovers

Like my title says, this is for those that LOVE peanut butter. This rich and creamy dessert is one of the best pies I have ever made or tasted. I know, sounds dramatic and like I'm exaggerating, but trust me, I'm not. I wanted to try making a pie, but don't like pies in the sense of fruit pies, like apple, cherry, etc. So I decided to try a flavor that I love dearly. I also love that it has a chocolate cookie crust, because I can't have the gluten that comes with a flour crust in fruit pies. Not only is this dessert full of that peanut butter goodness, but also chocolate. Everyone loves chocolate right? It also has a chocolate sauce that you dribble on top which just gives it that extra little something. It ties the two flavors together nicely for a wonderful explosive combination. This recipe is also fairly easy, like the other recipes I have done on here. So give it try, I promise you, your taste buds will thank you. xoxo

Chocolate Sauce:



Hot Fudge Sauce:
1/3 cup heavy cream
1/4 cup  brown sugar
1/4 cup corn syrup
2 tablespoons unsweetened cocoa powder
1/8 teaspoon table salt
2 teaspoons vanilla extract
4 ounces semisweet chocolate, finely chopped

Peanut Butter Pie:
8 ounces cream cheese, at room temperature
3/4 cup confectioners' sugar, plus 2 tablespoons, divided
3/4 cup creamy peanut butter, at room temperature
1 cup heavy whipping cream
1 teaspoon vanilla extract
2 ounces shaved milk chocolate


1 (9-inch) baked chocolate cookie pie crust

Sauce: Add the cream, brown sugar, corn syrup, cocoa powder, salt, and vanilla extract to a heavy-bottomed saucepan over medium heat. Reduce the heat to a simmer and add the chopped chocolate. Stir continuously until the chocolate is melted and the sauce has thickened, roughly 3 to 4 minutes. Let the sauce cool for 10 minutes before serving.

Pie: In a large bowl combine the cream cheese, 3/4 cups confectioners' sugar and the peanut butter until the mixture is light and fluffy, about 3 minutes.

In a separate bowl, whip the heavy cream until thick and light. Add the remaining 2 tablespoons confectioners' sugar and vanilla extract. Continue to whip until stiff peaks form.

Carefully fold the whipped cream into the peanut butter mixture. Pour the batter into the pie shell, sprinkle with the shaved milk chocolate and freeze for 4 hours.

If desired, serve with the hot fudge sauce and whipped cream!


  1. Oh my goodness Allie girl, this is just too yummy looking. I have never had this, but I intend to now. Awesome and creative pics. Auntie S

  2. This was downright AWESOME! Every bite was delectable. I believe my 5 pound gain is due to this blog of Allie's...