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Friday, September 6, 2013

Peanut Butter Cup Pie

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

  • 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.
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.