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:
- Shortbread Cookies with Chocolate and Almonds
- World's Largest Peanut Butter Cup
- Slow Cooker BBQ Chicken Pizza Soup
- Turkey Stock
- Wild Rice and Leftover Turkey Casserole
- Simple Mashed Sweet Potato Casserole
- Peanut Butter Energy Balls
- Lucky and Rippy's Favorite Dog Food
- Vintage Fresh Green Bean Casserole (circa 1956)
- Simple Classic Roasted Turkey
- Ang's Balsamic Maple Chicken
- Corny Oatmeal Waffles
- Arabic Rice
- Green Tea Cupcakes
- Cheapskate Stew
- Fry Bread II
- Easy Cheeseburger Casserole
- Fish Egg Salad
- Macaroni and Cheese Pizza Bake
- Easy Rice Cooker Mac 'n Cheese
- Dad's BBQ Roast
- Easy No-Cook Nutella(R) Smores
- Grilled Smores Sandwich
- Chocolate Peanut Butter Pie III
- Chelan Chicken
- Veggie Puree
- Peanut Butter Granola
- Hamburger Noodle Casserole
- Fast and Easy Slow-Cooked Short Ribs
- Saucy Chops I
- Easy Tamale Casserole
- Coconut Chocolate Chip Waffles
- Chocolate Hemp Protein Shake
World's Largest Peanut Butter Cup from SNOOKCOOK on AllRecipes
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)
- Preheat an oven to 450 degrees F.
- Press pie crust dough into the bottom of a 9-inch pie pan. Prick sides and bottom of dough with a fork.
- Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool completely.
- 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.
- 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 on Allrecipes
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
- 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.
- 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.
What's Cookin' Wednesday
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