YOLO Peanut Butter Pie

YOLO Peanut Butter Pie

YOLO Peanut Butter Pie

 

Pie 5

Here is the pie recipe I promised but first a word of caution.  This is not a normal pie.  It is not a refreshing summer Key Lime Pie.  It is not an oldie but goodie chocolate pie.  This is a YOLO pie.  (That means You Only Live Once in case you aren’t familiar)  This is a special occasion kinda pie.  It is a “I just got dumped and started my period on the same day” or a “We got a $5000.00 bill for junior’s braces and the transmission just went out” kinda pie.  Now understand I do NOT advocate  stress baking but I do indulge myself sometimes- just ask my butt & thighs!  In full disclosure—- I just ate the last piece of pie for breakfast, justified in my mind by the need for more article research of course.

 

DSCN7729

So with those words of caution here is the recipe.

DSCN7752

YOLO Peanut Butter Pie


Ingredients
Crust
-1 1 lb. peanut butter cookies like Nutter Butter Cookies
-1 stick unsalted butter- melted

Filling
-1 8 oz. cream cheese- room temperature
-1 14 oz. can sweeten condensed milk
-3/4 cup creamy peanut butter

Topping
-1 tub Cool Whip
-handful of mini peanut butter cookies or steal a few for the crust
-chocolate bar

Instructions
1. Preheat oven to 275° . Melt butter in sauce pan on stove top. Crush peanut butter cookies. You want the crushed pieces to be fairly small in order to manipulate them better into a pie crust. I used a ziplock bag and a rolling-pin.
2. Empty crushed cookies into a large bowl and add melted butter. Mix together, use your hands.
3. Pour mixture into a non greased 9 inch pie plate. Pat firmly into pie plate completely covering the bottom and going up the sides. Try to form a uniform thickness throughout the crust. Cook in oven for 5-7 minutes. Take out of oven and let cool.
4. Mix together cream cheese and condensed milk on medium-low speed in a mixer until smooth. Stop mixer, wipe down sides of bowl and add peanut butter. Mix on medium speed until smooth about 1-2 minutes. Pour into pie crust and spread evenly. Cover and refrigerate at least 1 hour or overnight if needed.
5.When ready to serve add cool whip topping. I piped my cool whip by placing half of tub into a ziplock bag and clipping one corner to make a pastry bag. You can cover the entire surface of the pie if you please- no judgement here. I then added mini peanut butter cookies to edge of pie, again decorate as you please. If you have not already eaten the chocolate bar then use a hand-held grater to rain chocolate shavings all over top of pie. Slice and serve!

DSCN7741

 

By the time I  began piping the cool whip and adding the chocolate shavings I had to employ security to guard the pie long enough to photograph it.  My 2-year-old already had his spoon ready. This pie is that good.  Please let me know how your baking goes.

(not responsible for calorie intake, jeans not fitting, or post gluttony guilt)  Morgan ♥♥♥

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s