Thursday, August 11, 2016

Peanut Butter Pie

This is probably the recipe on my blog that I feel the most sentimental about.  My husband and I found it in a free booklet of Smucker's recipes at the grocery store in the summer of 2006, when we'd just been dating for a couple of months.  Seeing as we're both peanut butter lovers and had basically been eating our way through all of the peanut butter pies offered as dessert at the restaurants around town, we scurried home from the store with the ingredients for the pie and made it that night.  A favorite was born.  We started a little tradition of making peanut butter pie together every year on our dating anniversary, in addition to once or twice randomly throughout the rest of the year.  My husband even proposed to me on our dating anniversary in 2009 while we were eating this pie.  It's definitely a special recipe to us, and I don't really have an explanation for why I haven't posted it until now!
As much as I enjoy trying different versions of the same recipe (I have multiple favorite recipes for mac and cheese, spaghetti sauce, baked ziti, chocolate cake, etc), this is the one and only peanut butter pie recipe I've ever made.  The reason isn't actually really sentimentality (not entirely, at least), it's just that this pie is incredible and can't really be improved upon, so I haven't tried!  I found the recipe in a Smucker's booklet, but it online it can be found here on the Jif website, where it's called Decadent Peanut Butter Pie.  I have changed a couple of small things, namely that we like to divide the fudge into two layers and I use less Cool Whip because I've never seen a 12 oz tub of it at the store.  I also streamline the process a bit (no waiting for it to chill in the refrigerator between layers) and make my own cookie crust.
Quick Note:  If you don't have a food processor, you can crush the cookies in a gallon Ziploc bag with a rolling pin and just mix up the filling in a mixing bowl with a spoon.
Peanut Butter Pie
25 Oreo cookies
5 Tbsp butter, melted
8 oz brick cream cheese, softened
1/2 C sugar
1 C peanut butter, plus 2 Tbsp more for garnish
11 oz jar hot fudge topping for ice cream
8 oz tub Cool Whip, thawed
Place Oreo cookies in the bowl of a food processor and process until they turn into crumbs.  Pour in melted butter and pulse until well combined.  Dump cookie crumbs into a pie plate and press evenly along the bottom and up the sides.  Set aside.
Wipe out food processor.  Add cream cheese, sugar, and peanut butter, and pulse until combined.  Scrape down sides with a spatula, and pulse again until mixture is smooth.  Remove cutting blade.  Add 2/3 of the container of Cool Whip to the food processor and fold into the peanut butter mixture with a spatula until well combined.  Set aside.
Heat jar of hot fudge in jar according to directions on the label, then pour half of the jar into the pie crust.  Spread over the bottom of the pie crust with a spoon.  Set the rest of the hot fudge aside.  Spread pie filling evenly into the crust.  Top with the remaining hot fudge, reserving 2 tablespoons.  Spread to cover the filling evenly.  Spread remaining Cool Whip over the hot fudge.
To make the garnish, spoon the remaining 2 tablespoons hot fudge into a small Ziploc bag and the remaining 2 tablespoons peanut butter into another small Ziploc bag.  Cut the tip off one of the corners of the bag with the fudge and pipe it randomly over the pie.  Microwave the bag with the peanut butter for about 10 seconds (just so the peanut butter melts), then do the same as with the bag of hot fudge.
Place pie in refrigerator and chill until filling is set, about 4 hours.  Enjoy!
Yield:  About 8 servings.

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