Frozen Peanut Butter ... in a pie!

The sun has finally come out in NC after a good bit of rain. We decided to celebrate the sun (and the heat) with a frozen pie.

Please note, if you are allergic to peanuts, do not make this pie!! If you do not like chocolate, you may also want to skip this one. For everybody else, enjoy, and share! You may want a glass of milk ready to go, this is a pretty rich pie.

Frozen Deep Dish Black Bottomed Peanut Butter Pie

For Crust:

2 cups chocolate cookie crumbs (you can use chocolate graham crackers, chocolate wafers, chocolate sandwich cookies, or if you’re us, chocolate Teddy Grahams)
1 Tbsp instant coffee (this is optional, if you don’t like the coffee flavor, leave it out)
1 stick of butter- melted

Combine ingredients until all cookie crumbs are moistened. Press into a deep dish pie pan, and bake at 375 for 10-12 minutes.

Set aside to cool a bit.

For black bottom:

¼ cup whipping cream
½- ¾ cup chocolate chips (you can use milk, semi sweet, or dark chocolate for this depending on your taste)
1 Tbsp. peanut butter

Heat whipping cream until you see a little movement, you don’t want a boil, but you want it hot. Add in your chocolate and peanut butter. Start with ½ cup of chips, if the mixture is still liquidy, add more chips. You’re looking for something that will easily spread over the pie crust, without pooling.

Spread chocolate mixture over baked pie crust, set aside to cool even further. You probably will have some chocolate left over… don’t worry, we know you’ll find a use for it!

Peanut butter pie filling:

8 oz cream cheese (room temperature)
1 ½ cups peanut butter
2 tsp. vanilla
1 Tbsp. corn syrup
¼ + 1 Tbsp. whipping cream
¾-1 cup powdered sugar

In a large bowl, or stand mixer, mix cream cheese until ‘fluffy’. Add in peanut butter, vanilla and corn syrup, mix until combined.

Add in ½ of whipping cream and ½ cup powdered sugar, mix. Add in the rest of your cream and ¼ cup of powdered sugar, mix again. You should have a nice fluffy consistency. Take a taste, if you think it needs more sugar, add some. If your mixture seems really stiff, add more cream, if it’s too thin, add another Tbsp of peanut butter, or more sugar… this will help to thicken.

Pour mixture into prepared crust and throw in the freezer. It’ll be ready to eat in about an hour (more if you want it REALLY frozen).

We garnished ours with leftover chocolate sauce, and sugared peanuts!

Yum!!