Peanut Butter Pie Cravings Fulfilled (times 2)

I went back to Wild Mountain Cafe about a month ago and had the p.b. pie again. Still scrumptious but somehow not as amazing as the first time.

I also made my own at home a couple weeks ago. I signed myself up to bring meals to two families with new babies on the same day. So that seemed a perfect opportunity to try out a p.b. pie recipe my friend passed to me (see below) after I blogged about it. It was scrumptious! But, like all p.b. chocolate pies, was very rich. Only make this if you are having friends over to share it with or have a large family. Even true die-hard chocolate peanut butter fans like Matt would need to limit themselves on this.

Now making your own graham cracker or cookie crust is very simple and does have a more distinct cookie taste, but don't feel bad about buying a store-bought graham crust and going from there. There are some pies, like fruit pies, that always taste better with homemade crust. Never use a pillsbury roll-out refrigerated crust on a fruit pie. But that kind of crust is acceptable for a quiche or savory pie in my opinion. If you really have bad luck with pie crusts or are in a hurry, buy Marie Callendars or similar crust from the freezer section - it is already in a pie pan and is much more buttery & richer. Anyways, crumb crusts are great homemade but I do not have as strong as opinions against store-bought.

This recipe is the same chocolate crust and whipped peanut butter as the Wild Mountain Cafe one. Where they differ is the chocolate top: this recipe has more a ganache, the cafe's was more whipped.

Below that recipe I will also include the faster, simpler recipe that I grew up loving - no chocolate topping but you can always squeeze some Hersheys on! There are tons of variations on this, some using honey. I have tried a couple different ones but some are too heavy - I like it fluffy & whipped.

The recipe is from the Colophon Cafe (in Bellingham) cookbook:

(This recipe makes TWO pies!)

 

 

Mix together in a large bowl and set aside:

18 oz cream cheese

1 1/2 cups crunchy peanut butter

1 1/2 cups brown sugar

1 tsp vanilla

 

Whip 2 cups heavy whipping cream on low speed for 2 minutes. Add 1/2 cup powdered sugar and whip on high speed until peaks form - careful not to overwhip into butter.

Fold the whipped cream mixture into the pb mixture. Spoon mixture into two 8 inch Chocolate Cookie Crusts (recipe below). Spread evenly and freeze pies for 3 hours.

 

Melt 2 cups melting chocolate (or semi-sweet choc chips) with 1/2 cup half and half in the micro for 30-45 seconds. Stir until smooth. Carefully spoon half the chocolate ganache on the top of each frozen pie. Spread evenly and garnish with 1 Tbsp chopped peanuts before the chocolate sets. Chill for 1 hour before cutting. Use a knife dipped in hot water for cutting.

 

Chocolate Cookie Crust:

Combine 4 1/2 cups finely ground chocolate cookie crumbs and 1/2 cup melted butter in a food processor. Divide in half and press into 2 pie tins. Bake 7-10 minutes at 350.

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Basic Peanut Butter Pie - makes 1 pie

1/2 cup crunchy peanut butter

8oz cool whip (yup! that brings back memories of my childhood!)

3 oz cream cheese

1/2 cup powdered sugar

baked pie shell, cooled (we did not always do a graham shell, sometimes we did a traditional pie crust)

Soften cream cheese with beater and mix in peanut butter, cool whip, and sugar. spoon into crust and chill.