03 January 2009

Recipe: Chocolate Peanut Butter Pie

Since Louisiana might as well be called the Land of Seafood and Sweets - rather than what the car license plates tell you - it's the Sportsman's Paradise.

Here's an easy pie recipe to enjoy from the River Road Recipes IV: Warm Welcome.

Photo by N8tr0n @ flickr who made the pie in a rectangular pan.

At our house when we eat rich sweets we serve them in tiny portions like the size of a truffle - so we don't break the calorie bank or take our blood sugar for a wild ride! :) Of course, our neighbors and co-workers are always glad to share!

Chocolate Peanut Butter Pie

Makes 2 pies to serve 12 - 16. A chocolate cookie crust and a little bit of coffee give this pie a chocolate cafe or mocha flavor.


2 cups creamy peanut butter

16 ozs. cream cheese, softened

2 cups sugar

2 teaspoons vanilla extract

1 1/2 cups whipping cream

2 (9-inch) chocolate cookie pie shells

1 cup (6 ozs.) semisweet chocolate chips

7 Tablespoons hot coffee


With an electric mixer, beat the peanut butter and cream cheese until creamy, scraping the bowl occasionally.

Add the sugar and beat until fluffy. Blend in the vanilla.

Beat the whipping cream in a chilled bowl until soft peaks form. Fold the whipped cream into the peanut butter mixture and spoon evenly into the pie shells. Freeze for 30 minutes or longer.

Mix the chocolate chips and hot coffee in a bowl until smooth. Spread the chocolate mixture over the tops of the frozen pies. Freeze until serving time.

NOTE from Denny: Since so many people and children have peanut allergies you could consider substituting another nut butter in this recipe. How about almond butter? Yum!
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