Tuesday, April 3, 2018

Peanut Butter Chocolate Chip Pie.


I've been going thru my blog archives and I love when I get to do that because I honestly forget about SO MUCH STUFF!

Like this recipe, for instance! 

I posted it last year around this same time and haven't made it since!! No idea WHY either because it is HEAVENLY! 

I feel the need to share it again {with a few of my 'tweaks'} so that YOU and I can both make it again STAT!

If you LOVE the chocolate + pb combo  - - this one's for YOU!

xoxo

  • PB CHOCOLATE CHIP PIE

  • CRUST:
  • 1 & 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted

  1. Preheat oven to 350°F.
  2. Combine all the crust ingredients in a medium bowl, stirring until moistened. Press the mixture evenly on the bottom and up the sides of a 9-inch pie pan.
  3. Bake for 10 minutes. Set aside to cool.

*I'll admit.  I was very tempted to just buy a premade graham cracker crust for this.  And while it would have saved me about 10 minutes of my life....this recipe for the homemade crust is the BOMB! The cinnamon just makes it.  It's DEE-LISH. So don't be lazy.

FILLING:

  • 8 ounces cream cheese, at room temperature
  • 1 cup creamy peanut butter
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 & 1/2 cups heavy cream or a tub of Cool Whip
  • 3/4 cup miniature chocolate chips

  1. Using an electric mixer on medium speed, beat the cream cheese, peanut butter, confectioners’ sugar, and vanilla until combined.

  2. In a separate bowl, use an electric mixer with a whisk attachment to whip cream until soft peaks form. 

* I would definitely use Cool Whip next time.  It's easier and in my opinion tastes a little better.

  1. Gently fold the whipped cream into the cream cheese mixture.

  2. Fold in the chocolate chips. I only had regular sized chocolate chips, not mini. Next time I'd definitely use the mini.  The regular size seemed a tad big.  But that's just me being picky.

  1. Pour the filling into the baked crust. Refrigerate for about 4 hours, or until set, before serving. Keep pie refrigerated. I feel like the longer it sets, the better it tastes so this could even be made up the night before!


No comments:

Post a Comment