Peanut Butter Pie! If you have never tried this before, it is a must! This is an unbelievable dessert. I have made it a few times for people and everyone loves it. The first reaction is Peanut Butter Pie, said with an unsure voice. Then the feedback is that was really good! I have even been offered money to make these Pies. Yes! They are that good.So what is it? It's a Pie Crust that has been baked lightly, then coated with a Chocolate layer. The filling is a Caramel Peanut Butter Whip. Which is topped with another layer of Chocolate. You get two Pies with this recipe. One for you and one to pass out.
Servings: 2 Pies
Equipment
- 1 Baking Sheet
- 1 Saucepan
- 1 Whisk
Ingredients
- 2 Pie Crust Baked
Bottom Chocolate Layer
- 1/2 C Semi Sweet Chocolate Chips
- 1 Tbl Butter
- 2 Tbl Water
- 1/4 C Icing Sugar
Filling
- 1 C Butter
- 1 C Brown Sugar
- 1 C Peanut Butter
- 1 L Cool Whip
- Vanilla optional
Top Chocolate Layer
- 1/2 C Semi Sweet Chocolate Chips
- 1 Tbl Butter
- 2 tsp Milk
- 1/2 tsp Corn Syrup
Instructions
- Place pie shells on a baking tray. Prick thawed pie shell with a fork all over the bottom and Bake Pie Shells at 350 F on the middle rack until lightly done. About 8-10 minutes. Keep an eye on it to pierce again if it starts to bubble.
- Bottom Chocolate Layer: In a saucepan over medium-low heat, combine all the ingredients, adding in the Chocolate Chips last. Whisk until smooth. Add additional water if needed for spreading consistency. You want the Chocolate to easily flow from side to side in the pan.Place half of the Chocolate in the pie shell and spread to coat the entire pie and up the sides. Repeat for the other Pie Shell.
- Peanut Butter Pie Filing: In Sauce pot, combine Butter & Brown Sugar. Cook over Medium Heat, stirring frequently until the mixture is smooth and boiling. Keep it here for about 8 minutes, or until thickened a bit and coats the back of a spoon.Remove from heat and let sit for 10 minutes.Add Peanut Butter and aggressively Mix with a whisk really well until smooth and uniformed. Optionally add in Vanilla. About 1/2 tsp - 1 tsp. Set this aside until it cools further. About 15 minutes.Fold in Cool Whip until well incorporated and smooth. Fill Pie Shells and Freeze.
- Top Chocolate Layer: Combine all ingredients in a small Pan and heat over low heat, stirring frequently until smooth. Add additional milk if necessary.Spoon half the mixture over one Pie and spread carefully and easily to cover the top. Repeat for second pie shell. Heat the Chocolate again if needed for spreading consistency. Place in freezer.
Notes
Ensure that the Chocolate both for the bottom and top is at spreading consistency, adding more liquid if needed or else you will have a hard time spreading.
The Goal for the Butter and Brown Sugar is a Caramel Sauce that you will add Peanut Butter to once it has cooled down some. Then, when it is completely cooled, Fold in the Whipped cream and freeze them.