I've always been inclined to take the hibernation approach to winter...an inclination that is amplified when snow is actually in the forecast for the area as it was a few weeks ago. I don't want to sleep the entire season away, but I do like to hunker down at home and spend much of my time reading, eating and sleeping.
So before the storm hit, I looked up some recipes for things I knew I'd want to eat and headed to the grocery store. For some reason, I thought about chocolate peanut butter pie, and the next thing I knew I had about 15 opened tabs of various recipes. The result was a hybrid recipe that I'm sharing here so 1) I can find it again in the future, and 2) you can try it out if you want, too!
- 24 Oreo cookies
- 1/4 cup butter
- 1 package cream cheese (8 oz)
- 1 1/4 cups of sugar
- 1 cup creamy peanut butter
- 1 cup heavy cream
- 3 tbsp. creamy peanut butter
- 1 cup chocolate chips or chunks
- 1/2 cup heavy cream or half and half
- 2 tbsp. light corn syrup
- Crush Oreo cookies in food processor and put in a bowl. Add melted butter to cookie crumbs and stir.
- Press into pie pan and chill in fridge for at least 30 minutes.
- Beat the peanut butter and cream cheese until smooth.
- Add the sugar and beat until smooth.
- In a separate bowl, beat the heavy cream until it becomes light and fluffy.
- Fold in the whipped cream into the other mixture, stirring gently to combine.
- Pour the filling into the crust. Chill for at least an hour.
- In the top of a double boiler, combine the chocolate chips, peanut butter, and corn syrup. Whisk often until the chocolate is melted and the mixture is smooth.
- Remove from the heat and whisk in the cream or half and half until smooth. Let cool slightly but pour over the top of the pie while still warm to spread it evenly. Sprinkle butterfinger bits or other candy on top.