Is there Peanut Butter in My Chocolate or Chocolate in My Peanut Butter?
If you are old enough, you will remember this ad for Reese Peanut Butter Cups. I have always loved my Peanut Butter, but I do think I am one of the few women who really does not care much...
If you are old enough, you will remember this ad for Reese Peanut Butter Cups. I have always loved my Peanut Butter, but I do think I am one of the few women who really does not care much for chocolate. I know, this is blasphemy to most.
A few weeks ago, in the Thursday food section of the Atlanta Journal-Constitution a recipe was shared for "better than good" Peanut Butter Pie from the Smokebelly BBQ here in town. Well, I am a bit biased as I think my creation, that I shared last Spring for Nutter Butter Peanut Butter Pie is exceptional. ADD LINK HERE
This recipe has some good bones in a crust made from Oreo cookies and some added heavy cream in the actual pie and then toppings that include caramel and Reese's pieces. These peanut butter inventions, along with Reese's peanut butter chips for cookies, are in my personal hall-of-fame.
This pie was mentioned to me at least once before and I bid it worthy of a try.
Smokebelly BBQ Peanut Butter Pie - Atlanta, Georgia
- 25 Oreo cookies
- 6 tablespoons melted, unsalted butter, divided
- 1 cup creamy peanut butter
- 5 ounces cream cheese, at room temperature
- 2 1/2 cups powdered sugar
- 1 1/2 cups heavy cream
- 1/3 cup chopped peanut butter cups
- Caramel sauce, whipped cream and Reese's Pieces
- In the bowl of a food processor, process cookies to fine crumbs.
- Move these crumbs to a medium bowl and combine with 5 tablespoons of the melted butter.
- Stir to evenly coat the cookie crumbs.
- Line a 9" pie plate, pressing the crumbs across the bottom and up the sides of the pie plate to make an even coating.
- Refrigerate at least 30 minutes.
- In the bowl of a stand mixer, combine peanut butter, and cream cheese until smooth. Then whip on high for 10 minutes.
- Then add in sugar and beat again until fluffy.
- In another bowl, beat the cream to stiff peaks.
- Fold whipped cream into peanut butter mixture and then fold in the chopped peanut butter cups.
- Remove the crust from the refrigerator and spread with the remaining tablespoon of melted butter.
- Fill crust with the peanut butter mixture and refrigerate until set.
- Garnish with whipped cream