Recipe and pictures by Cinnamon Spice and Everything Nice
Peanut Butter Cup Pie
This is so very very bad of me to post, I know. But look at it! There are certain days when this pie is absolutely necessary and you know it! Not for the faint of heart and certainly not very often, but you know those days or occasions where something like this just has to be made! So here you go, it is my duty to share for "THOSE DAYS" when Peanut Butter and Chocolate are a must to survive!
Click HERE for the recipe.
Nom Nom Nom
Thanks for stopping by!
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Dori
Hey Dori! Just wanted to stop by and say thanks for putting my table on you sidebar...I have received LOADS of traffic from you today. No seriously, it's been pinned so many times that my site crashed for awhile and my hosting company had to upgrade my server, lol. Also, that peanut butter cup pie looks like the most delicious thing that has ever existed :)
ReplyDeleteThanks again!
Ashley
recipe link is dead...
ReplyDeleteI love this recipe and wanted to make it again but the link does not work :(
ReplyDeleteDori I would love to try this recipe, but there is no link.... PLEASE HELP!
ReplyDeleteI love this pie, I made it last year for our office's "Pi(e) Day Celebration" on 3/14 (yes we are engineers so nerd joke) but I came back to this site because it was so good that I was going to make it again and the link no longer works and I freaked out. Luckily I remembered that I had emailed it to myself way back when so here it is, I am 100% sure this is the recipe from this site (thanks to Pinterest!) because I even had the link in the email to myself:
ReplyDeleteCrust:
2 cups chocolate cookie crumbs*
6 tablespoons salted butter, melted
Filling:
12 ounces cream cheese (light or neufchatel is ok), at room temperature
1 + 1/2 cups creamy peanut butter
1 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy cream
Topping:
2 tablespoons sugar
1/2 cup heavy cream
1/2 cup semi-sweet or milk chocolate chips or bar, chopped
4 tablespoons salted butter
1/2 teaspoon vanilla extract
14 Reese's peanut butter cups, rough chopped
Instructions
Preheat oven to 350 degrees F. Add the cookie crumbs and butter to a food processor and process until combined, scraping down the sides of the bowl if needed.
Press evenly into a 9" pie pan. Bake for 10 minutes then allow to cool completely before filling.
Beat the cream cheese and peanut butter together on medium speed until light and fluffy about 5 minutes.
Add sugar and vanilla; beat on medium speed until light and fluffy about 5 more minutes.
In a separate bowl beat heavy cream until stiff; when the beater is lifted it shouldn't drip off.
Add the cream to the peanut butter mixture and fold in until well blended. Spoon into the crust. Refrigerate 1-2 hours.
To make the topping combine sugar and cream in a small saucepan and bring just to a boil; remove from heat and immediately add the chocolate, butter and vanilla. Whisk until smooth and all the chocolate is melted. Cool the mixture until it is lukewarm but still liquidy.
Carefully pour over the pie (you can leave a few spoonfuls for drizzling over the PB cups) and evenly spread from edge to edge. Sprinkle peanut butter cups evenly over top and gently press them into the chocolate. Drizzle lightly all over with remaining chocolate.
Refrigerate at least 4 hours or overnight before serving.
Cut with a sharp knife dipped in hot water then dried; wipe clean and dip again after each cut.
Notes
*For the cookie crust I use chocolate Maria crackers, a 6.3 ounce package makes exactly 2 cups of crumbs. You can find them in the cookie aisle, they are very inexpensive and make the best cookie crusts. I always keep a few packages on hand for impromptu baking.
Here is the link that I found: http://www.cinnamonspiceandeverythingnice.com/?s=peanut+butter+cup+pie
ReplyDelete