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!

May Madness!

Hello Everyone.  Just wanted to let you know we are still blogging.  Maci has been really busy in school and we are moving.  It's the end of the school year May 27th so things have been crazy!  But we will be back with tons of recipes very soon!  Stay tuned!

Basic Deviled Eggs

Ingredients:

• 12 hardboiled eggs
• 1/4 cup mayonnaise
• 1 tablespoon dijon mustard
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon black pepper

1. Carefully peel eggs.
2. Cut eggs in half lengthwise
3. Scoop out yolks into bowl
4. Add mayo, mustard, paprika, salt and pepper.
5. Smush the yolks and mix well with ingredients.
6. Fill the whites with the yolk mixture.  You can either use a spoon or get a baker's star tip and put the yolk mixture into a bag and pipe it in. 
7. Top with paprika, if desired. 
8. These can be made up to a day ahead of time, keep chilled until served.

Here's what you need:

Peel hardboiled eggs carefully, slice in half lengthwise, scoop out yolk into bowl.

Smush yolks

Add mayonnaise

mustard

salt and pepper

paprika

mix til smooth

Use a ziplock and star tip for fancier eggs or scoop with a spoon.  Didn't get pictures of this for some reason, sorry about that!

More paprika

EAT