Friday, January 30, 2015

World's Largest Peanut Butter Cup




If you are looking for a creamy dreamy chocolatey peanut buttery pie to satisfy your sweet tooth, here is an easy one to make and enjoy! This is the second peanut butter pie variation I've made this month, mainly because we liked the first one so much! I have another version on my radar to try soon. This one was very different than the first one I made; the chocolate really balances the peanut butter flavor so that neither taste is overpowering or very strong. It is very creamy from all the whipped cream, but not overly rich because the whipped cream dilutes the strong flavors of peanut butter, cream cheese, and chocolate. Overall we definitely enjoyed this pie, and I think it would be perfect for a potluck or family get together.

I used one of my "go-to" pie crust recipes, posted below, that I've been using for years now. I love how quickly it comes together - no refrigeration or "special attention" needed, and it comes out great each and every time!

This month has included a LOT of new-to-us recipes; the challenge as an AllRecipes AllStar this month was to "face" as many faceless recipes as we could, and the Pinterest group I'm a part of had a goal of 700 for the month; which is a LOT of new, faceless recipes to make and photograph!

My challenge was ONLY using ingredients I have at home, and not making any special trips to buy something we don't keep stocked. That definitely limited my options, but it did also help ensure that for the most part we liked what I made, because they were from familiar, staple ingredients.

Some of these I have managed to get on the blog already, and the rest that we enjoyed I'll be posting soon, but here are all of the ones I've managed to knock out this month on AllRecipes:
  1. Shortbread Cookies with Chocolate and Almonds
  2. World's Largest Peanut Butter Cup  
  3. Slow Cooker BBQ Chicken Pizza Soup 
  4. Turkey Stock
  5. Wild Rice and Leftover Turkey Casserole 
  6. Simple Mashed Sweet Potato Casserole 
  7. Peanut Butter Energy Balls 
  8. Lucky and Rippy's Favorite Dog Food  
  9. Vintage Fresh Green Bean Casserole (circa 1956)
  10. Simple Classic Roasted Turkey  
  11. Ang's Balsamic Maple Chicken 
  12. Corny Oatmeal Waffles  
  13. Arabic Rice 
  14. Green Tea Cupcakes  
  15. Cheapskate Stew 
  16. Fry Bread II 
  17. Easy Cheeseburger Casserole 
  18. Fish Egg Salad  
  19. Macaroni and Cheese Pizza Bake 
  20. Easy Rice Cooker Mac 'n Cheese  
  21. Dad's BBQ Roast 
  22. Easy No-Cook Nutella(R) Smores  
  23. Grilled Smores Sandwich
  24. Chocolate Peanut Butter Pie III 
  25. Chelan Chicken 
  26. Veggie Puree  
  27. Peanut Butter Granola
  28. Hamburger Noodle Casserole
  29. Fast and Easy Slow-Cooked Short Ribs 
  30. Saucy Chops I
  31. Easy Tamale Casserole
  32. Coconut Chocolate Chip Waffles  
  33. Chocolate Hemp Protein Shake
 

World's Largest Peanut Butter Cup from SNOOKCOOK on AllRecipes

Ingredients
1 single 9-inch pie crust
1 (8-ounce) package cream cheese, softened to room temperature
1/3 cup creamy peanut butter
1 cup confectioners' sugar
1 cup whipped topping (such as Cool Whip®)
1 (5.9 ounce) package instant Jell-O chocolate pudding mix
2 1/2 cups milk
1 cup whipped topping (such as Cool Whip®), or more as needed
1/4 cup chopped / shaved milk chocolate (I used chopped chocolate chips)
1/4 cup crushed peanuts, or as needed (I used roasted peanuts)

Directions
  1. Preheat an oven to 450 degrees F.
  2. Press pie crust dough into the bottom of a 9-inch pie pan. Prick sides and bottom of dough with a fork.
  3. Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool completely.
  4. Meanwhile, beat cream cheese, peanut butter, and confectioners' sugar together in a bowl until smooth. Fold 1 cup whipped topping into cream cheese mixture. Spread into cooled pie crust. Chill in refrigerator until set, 1 hour.
  5. Mix chocolate pudding mix with milk in a bowl until pudding starts to set up, about 2 minutes; spread over cream cheese mixture in pie crust. Spread 1 cup whipped topping over the pie. Sprinkle with shaved chocolate and peanuts. Chill in refrigerator before serving, about 1 hour.

Pie Crust IV from Jan Bittner on Allrecipes

Ingredients
1/2 cup vegetable shortening (I like butter flavored Crisco shortening sticks)
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/3 - 1/2 cup cold water
Directions
  1. Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.
  2. Roll gently on a lightly floured surface to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. 

Link Party:
What's Cookin' Wednesday


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