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.

 

Chocolate Peanut Butter Pie

A few months ago I took a coconut cream pie to work to share with co-workers.  Unfortunately, the prosecutor I work with is allergic to coconut so he didn't  have any of the pie.  He's a big peanut butter cup fan so I've been thinking about a pie that he could get excited about.  I got an idea for a pie that would be along the lines of a peanut butter cup and tried it out today. Two of my grown sons came over to test it, along with my husband and son and daughter who live at home.  The vote was unanimous that this pie is a keeper!  This week I'll make it again to take to work.  Hopefully everybody there will like it also.

Here's the recipe - it's an original!

Chocolate Peanut Butter Pie


1 baked deep dish pie shell


2/3 cup powdered sugar
1 cup peanut butter
3/4 cup softened butter
1 cup sugar
2 oz unsweetened chocolate, melted and slightly cooled
1 teaspoon vanilla
3 eggs
Sweetened whipped cream

• Beat together the powdered sugar and peanut butter.  Spread over the bottom of the pie shell, then place in refrigerator.
• Beat together the butter and sugar until fluffy.  Mix in the chocolate and vanilla.
• Add one egg, then beat on high for 4 minutes.  Add second egg, then beat on high for 4 minutes.  Add the third egg, and beat for another 4 minutes.
• Spread the chocolate mixture over the peanut butter filling in the pie shell.  Refrigerate for at least 3 hours.
• Top with sweetened whipped cream.