There is one delicious exception to my "I'm-not-a-sweets-girl" theory...
Every year on my Dad's birthday he wanted a chocolate peanut butter pie. A quaint little bakery in my hometown of Allegan made the perfect one and whenever Mom brought it home, I was ready; fork in hand with a glimmer in my eye because THIS, this was my favorite pie e-v-e-r.
It's not surprising then that I craved peanut butter pie with both of my pregnancies and while I am obsessed with our local Sweet Surrender's version, going for a slice was never enough and I couldn't justify spending twenty bucks for one as often as I craved it. So praise the Lord I found THIS pie; even if it was two years ago since I had my last babe ;)
If you've followed along, you know that my 2015 Resolution was to bake a new pie each month. Well, December finally came and this would obviously be my very last pie... I had to make it count! I was at my parents home in Michigan, our 'fake Christmas' was in a few days and I knew I wanted to bake something to contribute. My genius husband was actually the one who thought of a chocolate peanut butter pie and my sister-in-law volunteered to make a grocery run with the men while I took kid duty. I asked her to look for a simple peanut butter pie recipe, and that I wanted a chocolate crust. So it's thanks to her for finding The Pioneer Woman's recipe on Food Network so that I could simply re-create and therefore EAT it. I promise you don't want to miss out on this peanut butter, chocolate goodness. Every ounce of a whipped bite is going to have you in absolute pie heaven.
1 package of chocolate sandwich cookies, such as Oreos
4 tablespoons butter, melted
1 cup creamy peanut butter
1 eight-ounce package cream cheese, softened
1 1/4 cups powdered sugar
1 eight-ounce pakage whipped topping, such as Cool Whip (thawed)
Directions for the crust:
Preheat the oven to 350 degrees. Crush the cookies until they're fine crumbs (I used a food processor). Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5-7 minutes (it took my crust 10). Remove from the oven and allow to cool completely.
Directions for the filling:
Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and also beat until smooth, scraping the sides as necessary. Pour the filling into the crust and chill for at least 1 hour before serving.
And that's IT! THE easiest chocolate peanut butter pie recipe. Did we like it?! Heck to the yeah we did and my dad especially was wowed. I am fairly certain now I need to make this pie again asap because now I'm drooling.