June 20th, 2016
My youngest daughter is taking a catering class in high school, and last fall they made and sold different kinds of pies. One of the pies they made was this peanut butter pie, and my daughter brought home the recipe and made one for our family for Thanksgiving. I thought it was really good, but I needed to make a change to it in order to put it on my blog. I decided to add a chocolate drizzle to the top of it, and I think it was an improvement in both appearance and taste. The chocolate drizzle is really easy. You just put chocolate chips in a squeeze bottle. I got my bottle from the cake decorating section at Michael’s, and they are very inexpensive.
Melt the chocolate chips by heating them for 30-second intervals in the microwave on the defrost setting. Squeeze the bottle after each 30-second interval.
Then drizzle the chocolate on top of your pie before placing it in the freezer.
This is a delicious chilled pie.
Recipe Courtesy of Shannon Wood/Adapted by Winner Dinners
Makes 1 pie
1 cup peanut butter
8 ounces cream cheese
8 ounces Cool Whip
1-1/4 cups powdered sugar
25 Oreo cookies, crushed
4 tablespoons butter, melted
3/4 cup chocolate chips
Preheat oven to 400. To make the crust, crush the Oreo cookies in a food processor or blender. Combine the crushed Oreos with the melted butter and press into a pie pan to form a crust. Bake at 400 for 5 minutes; cool. Meanwhile, combine the peanut butter and cream cheese using a mixer. Add the Cool Whip and powdered sugar. Spoon the peanut butter mixture into the pie shell. Melt the chocolate chips in a squeeze bottle in the microwave. Make sure that the chocolate is well melted and that there are no air bubbles in the bottle. Decorate the top of the pie as desired with chocolate drizzle. Place the pie in the freezer for about two hours without a cover so that you don’t smear your chocolate drizzle. Remove the pie from the freezer, cover with foil, and place in the refrigerator until serving time.