Peanut Butter Pie

I have a peanut butter obsession. I blame it on my mother who has an equal obsession for peanut butter. Peanut butter on toast, on pancakes (which is the only way to eat pancakes), on a bagel with honey, on a spoon right from the jar, on Oreos. But the best way to eat peanut butter is covered in chocolate.

So with that in mind, I give you my mother's peanut butter pie recipe. I have her permission, promise.

Peanut Butter Pie

1 ready-made pie crust (I like Sara Lee)

For the Bottom Layer:

3/4 cup semi sweet chocolate chips
1 tbsp butter
3 tbsp water
1/4 cup powdered sugar

For the Peanut Butter Filling:

1 cup butter
1 cup brown sugar
1 cup all natural peanut butter
2 cups heavy whipping cream
2 tbsp powdered sugar

For the Top Layer:

1 cup semi sweet chocolate chips
2 tbsp butter
4 tbsp milk
2 tsp corn syrup

Bake empty pie crust according to the package directions, remembering to prick the pie on bottom and sides. Allow to cool.

Meanwhile, melt 1 tbsp butter with 3 tsp water in a small saucepan over medium heat. Add the 1/4 cup powdered sugar and mix well. Add 3/4 cup chocolate chips and mix until completely melted and smooth. Add more water if needed for spreading consistency. When crust is cooled, spread chocolate mixture evenly along bottom and sides of pie crust. Refrigerate until firm.

 I made two pies. Half the time, double the calories.

In a larger saucepan, combine 1 cup butter with 1 cup brown sugar. Cook on medium heat, stirring often, until mixture is melted and smooth. Refrigerate to cool.

In a stand mixer, (or a bowl with a hand mixer), combine 2 cups heavy whipping cream with 2 tbsp powdered sugar. Mix into oblivion until stiff peaks form. Remove whipped cream from mixer bowl into another bowl, cover and refrigerate. In the same stand mixer bowl, combine 1 cup peanut butter and cooled brown sugar mixture. Beat until fully incorporated. Add 1 1/2 cups of whipped cream to peanut butter mixture. Beat until mixture is smooth and creamy. (reserve the rest of the whipped cream for future use or just eat it right out of the bowl). Pour peanut butter mixture into the chocolate covered pie crust. Refrigerate until firm.

Meanwhile, in a small saucepan, melt 1 cup semi-sweet chocolate chips, 2 tbsp butter, 4 tbsp milk and 2 tsp corn syrup over medium heat. Stir constantly to avoid burnage. When chocolate is fully melted and of a spreading consistency (add more milk if necessary), carefully pour melted chocolate over the peanut butter layer of the pie. Spread with a spatula to evenly coat, being careful not to over flow the crust rim. Refrigerate until firm.

Serve with vanilla ice cream if desired. (I never said it was healthy)