Yesterday Matt and I went to a friend’s house to watch the Super Bowl. The hostess was providing chili so I said I would make cornbread. I love cornbread and I like to make it. Last week I while I was “pinning” stuff I came across a recipe for a peanut butter pie. It only required a few ingredients and not much time. Immediately I decided I would also make that for the Super Bowl party.
We ran to the grocery to pick up some food items so I grabbed what I needed for peanut butter pie. When we got home I put the cornbread muffins in the oven and started to work on the pie. Fail #1 came when I decided I would take the graham cracker crust out the pie tin and put it in my ceramic pie dish. The crush started to crumble because the pie dish was a little bigger than the pie crust so I decided to just push the sides down. That would have been good had the filling not been so thick I couldn’t spread it easily. As it was, I just ended up moving the bottom of the crust. After I decided this wouldn’t work I just threw all of it back in the mixer and stirred it together. This seemed to work fine and it also helped to thin out the filling a little more.
Next came the chocolate syrup. This was to be spread over the top of the pie. Well I may have not completely realized that hot fudge topping was different than chocolate syrup. Ooopsy. Anyhoo, the chocolate syrup tasted fine but after a half hour or so in the fridge is started to run. Matt looked at it and asked if I was going to do anything else to the top because it looked like a mess. I looked at it and decided he was right. Thankfully I still had some cool whip left so I covered the top with cool whip and added some peanut butter piping. All in all it looked okay and it tasted fine but it was definitely a fail.
Here is the link to the original recipe but I’m going to post the recipe with my tweaks as well.
For the pie:
1 chocolate graham cracker crust
1 cup peanut butter
1 package (8 ounces) cream cheese, room temperature
1 tub (12 ounces) Cool Whip, divided
1 jar (11.75 ounces) hot fudge topping, divided – or you can use chocolate syrup
½ cup sugar
For the topping:
2 tablespoons hot fudge – or you can use chocolate syrup
2 tablespoons peanut butter
• In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges. This says to fold in the Cool Whip. Maybe I didn’t beat my peanut butter mix long enough but folding didn’t really work for me. I think a slow whirl in the mixer would be fine.
• Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time. – Or just put chocolate syrup on top. 😉 If you go this route be prepared to put an additional layer of Cool Whip over the chocolate syrup.
• At serving time, carefully spread remaining Cool Whip on top of pie.
• Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.
As you can see this is super simple and very yummy and just for comparison, here is what mine looked like.