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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