It’s kind of ironic I was just about to share a healthy THM meal plan and then I was bombarded with requests for this rich, chocolate peanut-buttery sugar-filled peanut butter pie. So here’s your unhealthy but super delicious pie recipe! I hope you enjoy!
I’m never crazy about sharing my recipes, not because it’s a family secret or anything, but because I just don’t measure much. I did manage to make four pies almost exactly the same so I’ll share my measurements and hope you get close to the same results, if not better!
Peanut Butter Pie
1 Oreo pie crust
1 c. Peanut butter
1 c. Cream cheese, room temperature (just throw a whole block of it in there!)
3/4 c. Powdered sugar
Homemade whipping cream (1 c. Heavy whipping cream, 1 tsp vanilla, 2 tbsp powdered sugar)
Peanut butter chips
Mini Reese’s cups
Mix cream cheese, powdered sugar and peanut butter in food processor until it’s whipped light and fluffy. If your cream cheese isn’t softened, you can mix until the cows come home and it won’t whip so just do your best and dump the mix in a separate bowl while you whip your cream.
Rinse food processor bowl and whip the whipping cream until light and fluffy. Add vanilla and powdered sugar and whip until stiff peaks form.
Fold into your peanut butter mixture until they’re well combined. If your peanut butter mix is a mess, just use a whisk and gently whisk the two mixes together. Not speaking from experience or anything…
Melt your chocolate chips according to the package directions. Spoon melted chocolate into a ziplock Baggie and slightly cut one corner off. Squeeze drizzles across the top of the pie. Repeat with melted peanut butter chips. Sprinkle peanut butter and chocolate chips around edges of pie, cover and freeze for 3 hours. Serve froze or refrigerated.