Peanut Butter Cup Pie

Here you are Scarlet—this one’s for Seth!

This is probably the easiest, most unhealthy pie recipe you’ll ever find—but whatev, that’s what the treadmill is for, right?

This year James and I came up with this fantastic variation on our family classic… and it was a HIT at Friendsgiving 2009.

What you need:

1 Graham Cracker Pie Crust

1 1/2 of the king size Hershey Bars

1 Pint Heavy Whipping Cream

1/2 Cup Peanut Butter (I like the chunky stuff!)

Melt* 1/4 cup of the peanut butter until it’s super runny.  Then spread evenly across the bottom of the pie crust.  Pop it in the freezer for about 10 minutes.

While the peanut butter is setting, repeat by melting the 1/2 bar of chocolate.  Spread over the chilled layer and put back in the freezer.   

 

While your peanut butter cup is setting, whip the heavy cream (be sure to not over mix!) I usually do this in my Kitchenaid mixer so I can let it mix while I do the next step).

Melt the remaining chocolate and peanut butter.  Once smooth and runny, fold gently into the whipped cream.  Don’t over stir!

Spread this mixture over the peanut buttercup crust.  Optional: Crush up a few peanut butter cups and sprinkled them on top for the “pretty” factor.  Pop the lid back on (it comes with the crust) and throw in the fridge for a few hours to chill. 

Enjoy!

Tips for melting the goods: Create a double boiler by putting 1 inch of water in a sauce pan—then put a glass bowl (or metal bowl—just be sure to use an oven mitt to hold onto it)