I am a HUGE lover of peanut butter… But even more than that, I love peanut butter and chocolate together. When I was a kid, and to this very day, one of my all time favorite birthday cake recipes includes a deliciously peanut-buttery frosting on a decadently moist chocolate cake! Yum! Therefore, it should be no surprise to you that anytime I run across a peanut butter and chocolate recipe I have to take a look. Recently, I stumbled on this recipe and decided to give it a whirl, and boy oh boy it did NOT disappoint!
The recipe I am including can be found on The Pioneer Woman website but I want to tell you about a couple changes I made, mostly for convenience… Since I last blogged I started my own business and so I don’t have quite as much time as I once did. Still, I love to make at least one dessert per week from scratch…Er, sort of scratch… Even with a little help from the grocery store, it’s still so much better than anything you can buy pre-made! Here goes:
1) Although I think that a homemade crust would be better than a store-bought crust, I decided to opt for a store-bought Oreo crust for convenience. I know, I know, a store-bought PROCESSED crust!!? Please kindly close your mouths! 🙂 I GENERALLY buy organic and non-processed foods, but you know what? Every now and then I think it’s just fine to take a little help! So trust me on this, if you want to, BUY THIS CRUST, it’s easy and tastes ALMOST as good as the one you would have made!
2) Trust this recipe! I know Dr. Oz and the media has scared the CRAP out of us about partially hydrogenated soy bean oil and corn syrup… So why would you EVER purchase cool whip? (Unless you’re from the south where I am pretty sure it’s a constant staple for potlucks and church gatherings) But here, in this recipe, you have to use it. Pioneer Woman says so, and although I haven’t tried a substitution in this particular recipe, I have in others and it seems to create a less creamy and short lived pie… Again, it’s not like you’re eating tons of stuff with cool whip in it! You get your nails done, you dye your hair, an occasional pie with cool whip isn’t gonna kill you, so DO NOT TRY TO SUB WHIPPED CREAM FOR COOL WHIP! IT WON’T BE THE SAME!
3) Save the whipped cream as a topper! 🙂 This pie is really rich! I think it’s made even more wonderful with some deliciously fresh whipped cream! It just lightens everything up a bit!
4) Crumble some cookies on top! I actually took some Oreos and crumbled them onto the top. It’s not necessary, but it sure was tasty! Sprinkles would be nice too!
5) The longer you let it set, the firmer it gets! It was almost tastier the next day!
Ingredients: If making this with the pre-made crust the recipe takes about 5 minutes to whip up if you’ve thawed your ingredients! So simple! So Good!
FOR CRUST
- 25 whole Oreos
- 4 Tablespoons Butter, Melted
- Or 1 store bought chocolate cookie shell!
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PEANUT BUTTER FILLING:
- 1 cup Creamy Peanut Butter
- 1 package (8 Ounce) Softened Cream Cheese
- 1-1/4 cup Powdered Sugar
- 1 package (8 Ounce) Cool Whip, Thawed
Preparation Instructions
Crust:
Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.
Remove from oven and allow to cool completely.
*Or do nothing because you bought your pie shell pre-made
FILLING:
Whip the peanut butter with the cream cheese until smooth, slowly add in powdered sugar and beat until smooth. Mix in the thawed Cool Whip and beat until smooth, scraping the sides as needed.
Pour filling into crust, smoothing the surface with a spatula. Allow to set in the fridge for at least one hour before serving.
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