Warning - this pie is in no way, shape, or form good for you. But it is GOOD! If you love chocolate with peanut butter, you’ll love this pie!

Ingredients

Graham Cracker Pie Crust

Chocolate Bottom Layer:

1/2 cup semi-sweet chocolate chips (ours are Sunspire organic chocolate chips)

1 TB butter

3 tsp water

1/4 cup powdered sugar

Peanut Butter Filling:

1 cup butter

1 cup sugar (not raw sugar, but white or brown sugar.)

1 cup all natural peanut butter

12 oz. can of spray whipped cream (or 8 oz. Cool Whip, but the can has no added oils)

Chocolate Topping:

1/2 cup semi-sweet chocolate chips

1 TB butter

4 tsp skim milk

Directions

To make sure our pie would fit in the crust, we found a 10-inch pie crust, instead of the usual 9-inch (it was a Keebler Ready Crust).

1. In a small saucepan over low heat melt 1/2 cup chocolate chips with 1 TB butter and water, stirring constantly until smooth.
2. Stir in powdered sugar until well blended.

3. Spread mixture over bottom and up sides of graham cracker pie crust very gently with rubber spatula, being careful not to break crust.
4. Refrigerate.

5. In medium saucepan, combine 1 cup butter with sugar (we tried raw turbanado sugar and it did not work for this recipe. Use white or brown sugar.) Cook over medium heat until melted and smooth, stirring frequently.
6. Refrigerate for 10 minutes.

7. In a large bowl, beat sugar/butter mixture with peanut butter on low speed until blended.
8. Beat another minute at medium speed.
9. Add 12 oz. whipped cream (we bought a 14 oz. can so we would have extra to decorate with and spray in each others’ mouths.)

10. Beat an additional minute on low speed until smooth and creamy.
11. Pour into crust over chocolate layer.
12. Refrigerate.

13. In small saucepan over low heat, melt 1/2 cup chocolate chips and 1 TB butter and milk, stirring constantly until melted and smooth.
14. Spoon over peanut butter mixture - but don’t plop it all in the middle of the pie. Spoon all around so you only have to spread gently to cover the pie. Otherwise the chocolate and peanut butter layers begin to blend, instead of the chocolate covering the peanut butter.
15. Refrigerate at least 1 hour before serving, allowing chocolate layer on top to harden.

Serve and enjoy!

It’s not our recipe, but you can’t get more Thanksgiving than this:

Pumpkin Sweet Potato Cupcakes with Pecan Pie Filling and Pumpkin Cream Cheese Frosting

For my family, I’d leave out the filling and just do the cupcakes with frosting. But you can make them however you want.

Enjoy your special day!

Last week I brought dessert to a party, and created a yummy Chocolate Raspberry Torte.

This week when I was invited to a friend’s for dinner I was going to recreate it, because it was SOOO yummy. But the friend is a vegetarian, and the torte recipe has gelatin in it. Gelatin is made from animal bi-products, so I thought bringing it would be disrespectful. 

After a little searching online I found a vegan Chocolate Raspberry Torte here. Instead of powdered sugar dusted on top, I’ll probably make some kind of chocolate whipped cream topping, but this sure looks yummy enough to share!

Enjoy,

Messymom