Y’all. This pie.

Some friends and I had a girls’ night a few weeks ago where we stuffed our faces with calorie-heavy food and wine. Stretchy pants were mandatory, obviously. My contribution was ham and cheese-stuffed pretzel bites (recipe to come!) and this peanut butter chocolate chip pie.

It was a big hit. Friends raved about its light texture and delicious flavor and I was impressed at how easily it came together. Best of all, it’s a refrigerator pie, so after it was all mixed up all I had to do was toss it in the fridge for a few hours.

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The original recipe calls from a homemade graham cracker crust, which is probably pretty good. I happened to have a pre-made shortbread crust on hand, so I used that instead. Truth be told, I think I probably would like it better that way. Peanut butter and graham cracker makes me think of toddler food.

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Peanut Butter Chocolate Chip Pie
Adapted from Growing Up Gabel

Ingredients:

  • 1 ready made shortbread pie crust
  • 8 ounces softened cream cheese
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 8 oz. heavy cream
  • ¾ cups mini chocolate chips
Directions:
  1. In a large bowl, mix together cream cheese, peanut butter, powdered sugar and vanilla extract using a hand held beater. Set aside.
  2. In a stand mixer with whisk attachment, beat heavy cream until soft peaks form.
  3. Add whipped cream to peanut butter mixture, folding in gently until combined.
  4. Gently stir in chocolate chips.
  5. Spread peanut butter mixture into crust. Allow to chill for at least 4 hours before serving.

The pie is rich in flavor, yet light in texture. It’s decadent enough to feed a bunch, too, since we all found one slice was more than enough. It’s equally delicious in the morning (not that I would know or anything…)

Peanut Butter Chocolate Chip Pie. Owen tested AND approved.

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Enjoy!

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