Peanut Butter, Chocolate, Candy Pie
There are perfect times in life for treats like this one. It’s the food of celebration – I just graduated, got the job, won the prize, and finished the project, feel good food. It’s also I bombed the test, lost my dog, crashed the truck, got pelted with rocks and garbage, drown your sorrows food. Often times when you put too many good things in one dish it ends up not good . . . this is not one of those times. I do caution you however, if you are one of the people in this world that doesn’t want any “heavy desserts” or if you feel “a delicate short bread cookie is all you need to feel satisfied” you may want to skip this one. It’s sweet, childish, rustic, a bit heavy, undelicate (I made a new word), and perhaps even uncouth. It’s also really, really good! One bite will put a smile on your face.
This is a dessert that will remind you of pot lucks, holiday dinners with the family, and being a kid. Chocolate, peanut butter, candies, and whipped cream . . . awesomeness.
Peanut Butter, Chocolate, Candy Pie
Makes one 10 Inch Pie
For the crust
2 cups Oreo cookie crumbs (made by smashing 8 ounces of Oreos)
5 tablespoons butter, melted
For the filling
8 ounces cream cheese (softened at room temperature for 1 hour)
5 ounces peanut butter (creamy)
½ cup heavy cream
¼ cup sugar
6 oz chopped Reese’s peanut butter cups (not too fine, rough chop)
4 oz chopped Heath bar (not too fine, rough chop)
For the chocolate topping
6 ounces chocolate (I like a nice darker chocolate)
6 ounces heavy cream
3 oz sugar
1 teaspoon vanilla
For the whipped cream topping
1 cup heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract
Chopped candy for garnish (snickers, whoppers, Oreo)
Begin by making the crust in a 10 inch pie tin
If you have not crusted your Oreos yet, a good way to do it is in a freezer bag with a rolling pin. While you are taking out your aggressions on the Oreo’s you can melt your 5 tablespoons of butter. Put the Oreo crumbs in a bowl and mix well with the melted butter. Press these into the bottom and sides of the pie tin. Put in the refrigerator to harden.
Make the filling by whipping the ½ cup of cream with the sugar until it has nice stiff peaks. Put the cream cheese in a mixer and soften further with the paddle. Add the peanut butter and combine well. Remove from the mixer and using a rubber spatula fold the whipped cream mix into the peanut butter mix until mixed well. Try not to over mix though you want to keep the air as much as possible. Spread the mix evenly into your pie crust. Top with the roughly chopped Reese’s and press them into the peanut butter mix. Sprinkle on the chopped Heath bar. Put it in the refrigerator for at least a half hour to firm up and chill.
To make the chocolate topping chop the chocolate into small chunks and put in a bowl with the sugar. Bring the cream to a boil and pour over the chocolate, wait 30 seconds then stir with a rubber spatula until melted. Pour over the pie starting in the center and working your way around and to the outside. The pie should be covered completely in chocolate. Put the pie back in the cooler for at least an hour or two to fully set and chill. Overnight is perfect.
I like to serve this with fresh whipped cream topping. Take the cup of cream and mix it with the powdered sugar and vanilla. Whip in a mixer until nice peaks form. Put a dollop on each slice of pie and put some of your favorite chopped candies on top. Some of my preferred candies are: snickers, Whoppers and Oreos. I could see myself in the future also adding little tiny marshmallows and perhaps a Carmelo that has been just broken enough to allow the caramel filling to start running out. I’m definitely looking forward to the future!
Thyme is on your side,