Who doesn't like peanut butter and chocolate in combination in a sweet treat?
For those of you addicted to Reese's Peanut Butter Cups, I discovered the perfect dessert in my quest to offer up something new and different, without being too overpowering rich and heavy, as a conclusion to my Easter Sunday dinner.
I was driven in my search by the fact that both of my grandchildren love peanut butter and chocolate, even more so, paired together.
In fact, a few weeks ago I prepared a box of fudge brownie mix I had sitting in my pantry, and before popping into the oven, swirled several tablespoons of Jif peanut butter through the batter.
To say they enjoyed the end result is an understatement. My grandson told me he loved them and he "wanted the recipe for everything in them" because he was going to make them himself.
When I told him the secret ingredient was good, old peanut butter, his face lit up like a Christmas tree.
Consequently, I was thumbing through my monthly stash of newly acquired recipe books when I ran across one for the perfect PB and Chocolate Pie with the review touting that "it was definitely a winner at all family get-togethers."
That was good enough for me, so I decided to give it a try.
It was flawlessly easy to make, starting with the store-bought chocolate crust. The rest of the process was almost as effortless, simply mixing a few key ingredients to arrive at the creamy pie base.
The chocolate drizzled on the top called for melting three squares of semi-sweet chocolate with a cup-and-a-half of Cool Whip. I tried this but the end result was disastrous, ending up extremely bitter and not fluid enough to apply as the grand topping.
So I improvised, moving onto to Plan B, which was a jar of hot fudge sauce topping, which I also had on my pantry shelf. I believe it was Kraft's, but you could use Smucker's, Mrs. Richardson's, or whatever brand you prefer.
I poured that over the top, making sure the peanut butter cream base was adequately covered. For decorative purposes, I then melted a tablespoon of peanut butter and drizzled it over the top of the pie.
So consequently, I have adjusted the recipe to include the hot fudge topping instead of the melted chocolate square version. It was certainly simpler and the end result was a wonderfully delicious pie that everyone truly enjoyed.
The recipe will definitely go into my 'make again' folder.
Until next week, from my kitchen to yours, happy baking.
Peanut Butter Cup Pie
1 (8 oz.) package cream cheese
½ cup creamy peanut butter
1 tbsp. creamy peanut butter
1 cup cold milk
1 (3.4 oz.) pkg. instant vanilla pudding and pie filling
1 cup thawed Cool Whip
1 chocolate pie crust
Beat the cream cheese and ½ cup peanut butter together in large bowl until well blended. Add the milk and dry pudding mix and beat about two minutes. Blend in well the Cool Whip. Spoon into crust. Refrigerate until sets up well.
Spread as much hot fudge sauce as it takes to put a nice topping on the pie base (you won't need the whole jar.)
Melt the tablespoon of peanut butter in microwave and drizzle over the top.
Refrigerate until ready to serve.
The pie also freezes nicely.