Let me just start by acknowledging the end of NaBloPoMo because I can see you’re already transfixed on that lovely chocolate-peanut butter concoction up there {I’m not blaming you, it is mesmerizing}. I’m aware that most my posts this month were short ramblings and grumblings of everyday goings-on. But, sometimes that’s what life is like: the ups and downs of excitement and good-shares (it should be noted that I stopped in the middle of this sentence to finish the last slice of this pie and almost didn’t make it back here to put this post to bed! In fact, I can’t even remember how I was going to finish it, so, let’s move on shall we?).
I’m glad I stuck with it. I plowed through. Thanks for all your comments and likes!
Moving on to pie. Chocolate and peanut butter are the official flavors of my life. When I’m dead and gone, I’d like for y’all to remember how much I cared for you and how much I loved this flavor combination. Maybe you could even make this and enjoy a slice for me. My, how morbid this just got.
Make this. It’s seriously good. And, seriously easy. A few notes, first:
* Melt the peanut butter in the microwave carefully and at half power. DO NOT melt on the stove and walk away. If you do so, and you come back to what looks like a burnt mess, DO NOT touch the scorched peanut butter to see if it’s really burned. It is. Only a complete moron would burn themselves during the preparation of a frozen pie {averting eyes}. Not that I did that or anything.
*Cool Whip and an already-prepared Oreo pie crust are fine…but this looks so much more classy and gourmet if you crush your own cookies and use a spring-form pan! I doubled the recipe and used a 9 inch square spring-form pan to bring to a Thanksgiving Day dinner. The pie pictured above was a store bought crust {tasted-amazing}.
Frozen Reese’s Peanut Butter Pie
Ingredients:
24 chocolate sandwich cookies, crushed
4 tablespoons unsalted butter, melted
2 1/2 cups Cool Whip
3/4 cup smooth Peanut Butter
1/2 cup confectioner’s sugar
1/2 cup chopped Reese’s Peanut Butter Cups
For the Crust:
Place cookies in a food processor or a blender and pulse until cookies crumble into a fine crumb. Alternately, place cookies in a sealed bag and whack at ’em with a rolling pin! Transfer cookie crumbs to pie pan or springform pan and mix in melted butter with a fork. Press cookie crumbs into pan pushing it up to the sides. Bake at 350 degrees 7-10 minutes.
For the Pie:
Place peanut butter in a small bowl. Heat until melted {see note above}. Add powdered sugar. Set aside to cool slightly. Fold in Cool Whip until just combined. Fold in Reese’s Butter Cups {chopped}. Spread mixture in cooled cookie crust and freeze 2-3 hours. For presentation, add more chopped Reese’s and drizzle with chocolate sauce.
This really sounds delicious. Is there anything better than peanut butter with chocolate? This is my first visit to your blog, so I've spent some time browsing through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings…Mary
i will be making this. jesus. i want it NOW.
If you are a really PB nut like me, use Nutter Butter cookies instead of oreo's!
ooohh…good idea-Thanks!
Oh, I laughed! Will have to calm down to finish reading past the small print! <3 K