Peanut Butter Chocolate Pie

Creamy peanut buttery, rich, deliciousness...

Hi Everyone!  Maci is back!  After a long hot busy summer.  She's been wanting to get back to cooking. 

We whipped up this pie today for a Labor Day BBQ with friends.  We hope they like it! 

Here's what you need:

Graham Cracker Crust: (this step is optional, can use storebought crust)

1 sleeve graham crackers, crushed (about 1.2 cups)

1/4 cup granulated sugar

3 TBS unsalted butter, melted

Crush graham crackers in food processor as with rolling pin (as pictured), add sugar and melted butter, mix until it resembled wet sand.  Press into a pie plate (9 inch is better, but we used 8 inch).  Bake 375 degrees F for 8 minutes, let cool completely before filling (about 20 minutes). 

Crush 1 sleeve of graham crackers

We put them in a ziplock

and used a rolling pin

Mix graham crackers

Sugar

(use microwave instead, ours is broke so we did it the old fashioned way)

and melted butter until it resembles wet sand

Press into the pie plate as evenly as possible

Bake 375 degrees for 7-9 minutes

Cool completely before filling, about 20 minutes.

Fudge Sauce:   (This step is optional, can use ice cream topping instead)

1/2 cup semi sweet chocolate chips

1/2 cup half and half'

In a double broiler, add half and half and chocolate chips, melt til smooth.  Carefully not to get water into the mix. 

In a sauce pan, add chocolate chips

Half and half

Put over a double broiler

stir often until smooth

Turn off heat, but keep on the burner and go make the filling for your pie



 Pie Filling:

1 - 8 ounce package cream cheese (room temp)

1/4 cup creamy peanut butter

1/3 cup milk

1 container (8 oz) frozen whipped topping, thawed, divided in half.

1 package (3.3 oz) white chocolate instant pudding and pie filling

Optional Toppings:

1/4 cup peanuts (chopped), salted

12 Mini Reese's Peanut Butter Cups 

In a bowl, add cream cheese

Peanut butter

Mix on low til smooth

Add milk

Mix again til smooth

Add 1/2 container of the whipped topping

Pudding mix

Mix til smooth

Set aside, now it's time to assemble your pie!

 unwrap the reese's pb cups (chilling beforehand helps keep things nice and neat)

In your pie crust add your pie filling, carefully.

Add the fudge sauce

Add the rest of the whipped topping

Add some chopped nuts

Add some Reese's cups

Chill for several hours before serving.

Don't forget to share!

The first piece is never pretty, but oh so good!

The Best Lemon Bars

Ingredients:

Crust:

• 1/2 cup butter, softened (1 stick)
• 1/4 cup white sugar
• 1 cup all purpose flour

Topping:

• 2 eggs
• 3/4 cup white sugar
• 1/8 cup all purpose flour
• 1 lemon, juiced
• powdered sugar, if desired for topping

Preheat oven to 350 degrees F. 

In a medium bowl, blend together softened butter, 1/4 cup sugar, 1 cup flour.  Press into the bottom of an ungreased 8 x 8 inch pan.

Bake for 15-20 minutes in the preheated oven, or until firm and golden. 

In another bowl, whisk together 3/4 cup sugar and 1/8 cup flour.  Whisk in the eggs and lemon juice.  Pour over the baked crust.

Bake an additional 20 minutes in the preheated oven.  The bars will firm up as they cool.  Top with powdered sugar if desired. 

Here's what you need:

In a bowl, add the butter

flour and sugar

Mix until crumbly

Press evenly into an 8 x 8 inch pan

bake for 15-20 minutes in a 350 degree oven

In another bowl, whisk together remaining flour and sugar

In a separate bowl, add eggs

Squeeze the juice out of one lemon, strain the seeds out

whisk the eggs and lemon juice

Add to the flour, whisk together

Pour on top of prebaked crust

Bake at 350 for about 20 minutes, top with powdered sugar if desired

EAT!