So, as you can probably tell from looking at my blog as of late, I’m kind of obsessed with pie right now. It sounds funny to say “right now” because I’ve always been obsessed with pie, but I am really obsessed with it right now. Like I lay in bed thinking about new pies I can make. I know this makes me weird. Whatever. Pie is life.
Anyway, I thought it would be fun to make a pie with chocolate and peanut butter, and I came across an amazing looking pie by Kevin and Amanda.
OMG you guys, it’s so amazing. It’s creamy and beautiful and rich and completely wonderful. Like a peanut butter cup in pie form. And it’s NO BAKE! You don’t even have to turn on your oven!!!
I decided to Paula Deen it up and made it even worse for you by changing the ganacahe a little bit and adding dollops of extra peanut butter, swirling them around and adding chopped up Reeses Peanut Butter Cups all over the edges.
Go big or go home, right?
Enjoy!
Ingredients:
- 1 (14.3 oz) package whole Oreos (about 36 Oreos)
- 1 cup (16 tablespoons) butter, divided
- 1 1/2 cups + 2 tablespoons creamy peanut butter, divided
- 1 cup powdered sugar
- 2/3 cup chocolate chips
- 1/2 cup heavy whipping cream
- 6 large Reeses Peanut Butter Cups, Chopped
Directions:
- Finely crush the Oreos with a food processor, blender, or in a Ziploc bag. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
- Add the remaining 8 tablespoons of softened butter, 1 1/2 cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer.
- Place chocolate chips in a large glass or heat-proof bowl. In a saucepan, bring heavy whipping cream to a rolling simmer over medium-high heat. Pour the cream over the chocolate chips and and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate layer over the peanut butter layer. Warm up the remaining 2 tablespoons of peanut butter in the microwave for about 30 seconds, and place into a piping bag. Dollop the peanut butter in drops in a circular pattern, and then drag a toothpick through it to swirl. Sprinkle with chopped peanut butter cups. Refrigerate, covered, at least 1 hours until ready to serve.
Rumbly in my Tumbly 