I mentioned it in my Thanksgiving Recap post, but the peanut butter fudge pie I made was FANTASTIC. So good I can’t wait to make it again. So good I’m scared to make it again because I ate the entire thing myself (ok, it took a week, but still.)
The pie is by Carolyn B. Weil, and is from The Baker’s Dozen Cookbook)
Here’s the recipe, with my modifications.
I made an Oreo-cookie crust, and don’t remember exactly the proportions I used of Oreo to butter. I baked it for 15 minutes and should have only done 10.
Chocolate Fudge Filling
2 oz semi-sweet chocolate, chopped
2 oz bittersweet chocolate, chopped
1/2 cup heavy cream
1 Tablespoon light corn syrup
Peanut Butter Filling
1 1/2 cups smooth peanut butter
1 1/2 cups powdered sugar
1 cup heavy cream
1 teaspoon vanilla
To Make the Pie:
1. Prepare the crumb crust & refrigerate.
2. Make the chocolate filling by placing chocolate in a small heat-proof bowl. In a small saucepan, bring the cream and corn syrup to a boil over medium heat. Pour the cream mixture over the chocolate and allow to stand until softened. Stir until smooth & cool until tepid.
3. Transfer 1/4 cup of the chocolate filling to a small plastic bag and set aside. Pour the remainder of the chocolate filling over the crumb crust and spread until even. Freeze or refrigerate until firm.
4. Make the peanut butter filling by mixing together all ingredients in a medium bowl on low speed until smooth. Increase the speed to high and beat until fluffy. Spread over the chilled chocolate layer and smooth the top.
5. Snip the corner of the plastic bag with the reserved chocolate filling and spread the chocolate over the top of the pie.
6. Refrigerate until chilled, at least 2 hours. Serve chilled but not cold.
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