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!
