I work with an attorney who has access to really great tickets to my alma mater's football games. He also LOVES Peanut Butter Cups and pie. So I combined the best chocolate pie filling I've got with the best peanut butter filling I've found and made him a custom PB Cup pie. (This recipe actually makes two pies - so I had one take to work for him and one for my family to enjoy. Win/win). This pie was a hit at work, everybody who got to try it loved it. And if my bribe was successful I should be enjoying the homecoming game from the 50 yard line next week :-)
Kirk's Peanut Butter Cup Pie
2 Nine or Ten inch pie shells. I used pastry, but a graham cracker or cookie crust would be fantastic as well.
Chocolate layer:
3/4 cup softened butter
1 cup granulated sugar
2 oz. baking chocolate, melted and cooled
1 teaspoon vanilla
3 eggs
3/4 cup creamy peanut butter
4 oz. cream cheese, softened
3/4 cup powdered sugar
8 oz frozen whipped topping, thawed
Kirk's Peanut Butter Cup Pie
2 Nine or Ten inch pie shells. I used pastry, but a graham cracker or cookie crust would be fantastic as well.
Chocolate layer:
3/4 cup softened butter
1 cup granulated sugar
2 oz. baking chocolate, melted and cooled
1 teaspoon vanilla
3 eggs
- Cream together the butter and sugar until light and fluffy.
- Beat in the chocolate and vanilla.
- Add the eggs one at a time, beating each for four minutes (this step is very important to get the silky texture you want in this layer).
- Spoon half the chocolate filling into each pie shell and refrigerate while you prepare the peanut butter layer.
3/4 cup creamy peanut butter
4 oz. cream cheese, softened
3/4 cup powdered sugar
8 oz frozen whipped topping, thawed
- Beat the peanut butter, cream cheese and sugar together until smooth.
- Fold in the whipped topping.
- Divide the mixture between the two pie shells, layering it on top of the chocolate.
- Top with chopped up mini peanut butter cups.
- Refrigerate at least three hours before serving.
