Peanut Butter & Chocolate Cream Pie

This chocolate cream pie is for all my peanut butter lovers out there, with a peanut butter crust, peanut butter in the filling, and peanut butter whipped cream on top!

Today my husband and I are enemies, because today at noon Ohio State plays Penn State and we are going to the Ohio Stadium to watch in person! We haven’t been to a game all season, mostly due to the fact that I no longer work for Ohio State and lost my employee discount/ease to buy tickets in general. We actually got lucky to even get these tickets as we originally didn’t feel like forking over the money for them, but through Bob’s connections at work we got a pair for free!

Unfortunately the weather forecast is not looking that pleasant today, so we are putting on all the layers, including a waterproof outer layer because it’s supposed to rain at the end of the game. Do I wish we were staying home, warm, and dry? A small rational part of my brain does, but there’s no way that’s going to happen. But win (if you’re an OSU fan) or lose (if you’re a PSU fan) we will have this peanut butter and chocolate cream pie waiting for us when we get home. Although I’m not sure how willing Bob will be to eat anything buckeye inspired today haha.

Four years ago: Chorizo Ragu Stuffed Spaghetti Squash

Six years ago: Mini Razzle Dazzle Peanut Butter Cinnamon Rolls

Seven years ago: Pumpkin Bagels with Cinnamon-Walnut Cranberry Cream Cheese Spread

Eight years ago: Pumpkin Swirl Cheesecake

PEANUT BUTTER & CHOCOLATE CREAM PIE

Makes 1 pie

Ingredients:

CRUST

16 Nutter Butter Cookies, plus more for garnish

4 Tbsp unsalted butter, melted

FILLING

2/3 cup sugar

1/4 cup cornstarch

1/2 tsp salt

4 egg yolks

3 cups milk

1/3 cup cocoa powder

6 oz. semi-sweet chocolate, melted

1/4 cup creamy peanut butter

2 Tbsp unsalted butter, softened

1 tsp vanilla extract

TOPPING

1/2 cup heavy cream

1/2 Tbsp creamy peanut butter

1 Tbsp powdered sugar

Directions:

1. Preheat oven to 350°F. Lightly grease a 9-inch pie pan and set aside.
2. In a food processor, grind Nutter Butter cookies until they are fine crumbs. Add melted butter and pulse until crumbs are moistened. Press evenly into prepared pan. Bake for 7-8 minutes or until set. Remove from oven and cool completely.
3. Meanwhile, in a medium sizes saucepan whisk together the sugar, cornstarch, salt and egg yolks until combined. While continuing to whisk, slowly pour in the milk. Place pot over medium heat, and whisk in the cocoa powder. Continue to whisk while bringing to a boil. Once it starts to boil, reduce to a simmer and cook the filling for another minute or two until mixture has become very thick.
4. Whisk in the semi-sweet chocolate, peanut butter, butter, and vanilla. Filling should be thick and creamy. Transfer to a large bowl and place a piece of plastic wrap directly on top of the filling. Allow to cool to room temperature on the counter, about an hour, then move to the fridge for a couple hours or until chilled.
5. In a chilled medium bowl, beat the heavy cream, peanut butter, and powdered sugar on high speed for a few minutes until it forms stiff peaks. Chill until ready to assemble the pie.
6. Once everything has cooled and chilled, spoon the filling into the crust. Top with whipped cream and decorate with sprinkles, if desired. Serve immediately or refrigerate until ready.

Source: Adapted from my Chocolate Caramel Cream Pie.