Years & years ago a friend of a fellow I was dating ran a little restaurant with a very limited menu - mostly variations of Cornish Pasties. They served one dessert item, a Chocolate Peanut Butter Pie - like a great big Reese’s Peanut Butter Cup...
Chocolate Peanut Butter Pie
Crust is optional. This recipe uses the ‘frosting’ on the pan bottom for crust.
12 oz package Bakers Chocolate
small jar creamy peanut butter
12 oz package cream cheese
1 cube butter
6 tsp vanilla
2 cups powdered sugar
1 egg
pinch of salt
small container whipped topping
Filling: Mix peanut butter & cream cheese while melting ½ cube of butter. Mixture should be room temperature for softness. Add melted butter. Stir in 3 tsp vanilla & 1 cup powdered sugar. Fold in whipped topping, add dash of salt, set aside.
Frosting: Melt chocolate w/ ½ cube of butter over very low heat. Add 3 tsp vanilla & dash of salt. Remove from heat. Stir in 1 cup powdered sugar & 1 egg until smooth. Pour half of frosting into a greased pie tin; cover with filling; spread remaining frosting smoothly over top & chill.
You’ve hit a ‘sweet spot’ for me and my husband.
We wait for Easter, to get the Reese’s peanut butter eggs; the little cups just don’t have the same exquisite ratio of chocolate to peanut butter ;-)
(We don’t eat a lot of sweets, having generally bought-into the ‘low carb’ thing; but when we do eat sweets, we are particular about it. And speaking of candies, does anyone remember the Sky Bar? That’s been our occasional vice, lately; we found them in a local liquor store last year, and now the proprietor keeps a few in stock for us ;-)
-JT