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Thursday, August 11,2011

Frozen Chocolate Peanut Butter Pie

By Danette Randall

Well, I’m sticking to the no-bake theme this week.

Oh, yeah, if you have been paying attention, then you would know, this is the second week in a row with a no-bake dessert. I’m hoping two weeks constitutes a theme, because in my head, my own theme song is playing away, and it’s so much better than the voices that usually occupy that space. It’s a catchy tune, a cross between Three’s Company and “She Don’t Use Jelly,” by the Flaming Lips. Yep, going to be big on iTunes. You can say you knew me when.

So, with this theme song on constant repeat in my head, time to sing loud and proud about the treat this week: Frozen Chocolate Peanut Butter Pie. I know you want to sing “God Bless America” right about now, but “God Bless Dessert Diva” will suffice. This pie is delicious. Cools you off, tickles your taste buds and doesn’t take any time to make.

Who doesn’t love chocolate and peanut butter? Something about those two ingredients together takes you back to childhood. I can’t put my finger on it, but I have seen grown men turn into little boys (like that isn’t an everyday occurrence) once they sink their teeth into this dessert.

I love the frozen aspect. I have made a similar dessert, more along the lines of a cream pie, but something about the frozen makes you feel like you are really indulging in something special and really just screams, “It’s summertime!” Sorry that my food always screaming. Don’t let it scare you; it’s a happy scream. Kind of like a “you scream, we scream, we all scream for ... ” You get what I’m saying. There’s no “Have the lambs stopped screaming?” nonsense coming from my treats.

The chocolate component I have going on here is just the crust. A tasty chocolate crust is one of my favorites, and complements the filling in the best way a crust can. I would also suggest, if you really want to bump up the chocolate, drizzle hot fudge over the top when ready to serve. Hell

yeah, suggestion of the century!

I hope you come up with your own little theme song while making this awesome dessert. Baking is always better with (wine) music. I would let you borrow mine, but it’s top-secret for now. My recipes however, are never top-secret, and this is another one I hope you add to your recipe box, or iPad, documents, etc. Whatever you kids are doing these days. It’s a keeper.

Now, follow the directions, put some love into it, and invite me over when it’s done.

Frozen Chocolate Peanut Butter Pie

2-1/4 cups famous chocolate wafer crumbs (about 40 wafers)

1/2 cup unsalted butter (melted) 1 cup milk

1/2 cup granulated sugar 1 cup peanut butter (I used creamy)

1/4 tsp. vanilla

1 1/4 cup whipped cream

1/2 cup chopped salted, dry roasted peanuts

In a medium bowl, combine chocolate crumbs (grind in food processor or blender) and butter. Press down bottom and up the sides of a 9-inch pie plate. Set in refrigerator and chill.

In a medium saucepan over low-medium heat, add sugar and milk. Stir until sugar has dissolved. Take off heat. Stir in peanut butter and vanilla, mix well. Set aside, let cool down, stirring occasionally.

In large bowl, beat whipped cream until stiff peaks form. Gently fold whipped cream into cooled-down peanut butter mixture. Pour filling into chocolate shell and smooth. Scatter chopped peanuts over top. Freeze pie uncovered for 4-5 hours or overnight. Take out of freezer and place in refrigerator 20-30 minutes before serving. Cut into slices and serve. Enjoy!

Note: A dusting of powdered sugar looks nice! You can drizzle hot fudge or chocolate sauce over the top, if desired.

Respond: letters@boulderweekly.com

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