Happy Pi Day! As a Mathlete alum, Pi Day has always been a part of my nerdy math world. And what better way to celebrate than to make a pie?
I have some other pie recipes on here, but I have had a hankering for peanut butter lately, so I am celebrating this year with a Chocolate Peanut Butter Pie. This is a FoodNetwork.com recipe but I decided to make my own crust (you are more than welcome to just buy one – use a 9-inch pie crust).
Ingredients:
Pie Crust:
- 1 package oreos
- 4 tablespoons butter, melted
Hot Fudge Sauce:
- 1/3 cup heavy cream
- 1/4 cup light brown sugar
- 1/4 cup light corn syrup
- 2 tablespoons unsweetened cocoa powder
- 1/8 teaspoon table salt
- 2 teaspoons vanilla extract
- 3.5 ounces milk chocolate, finely chopped
Peanut Butter Pie:
- 8 ounces cream cheese, at room temperature
- 3/4 cup confectioners’ sugar, plus 2 tablespoons, divided
- 3/4 cup creamy peanut butter, at room temperature
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Chopped peanuts, optional
- Whipped cream, optional
- Crushed cookies, optional
You might not need the entire pack of Oreos to make the crust. I ended up eating probably 3 cookies as I worked. I’m sorry. They are irresistible.
To make the crust, preheat your oven to 350 degrees. Remove the filling between the cookies. (I just twisted the cookies apart and then used a knife to scrape off the filling.) Crush the cookies until they are fine crumbs. You can add them to a ziploc bag and use a rolling pin or add them to your food processor. Reserve a tablespoon or two of the crushed cookies for garnish.
Add the remaining crushed cookies to a bowl and pour in the melted butter. Stir to combine and press into a 9-inch pie pan.
Bake for 7 minutes or until the crust is set. Set aside and let cool.
To make the sauce, add the cream, brown sugar, corn syrup, cocoa powder, salt, and vanilla extract to a saucepan over medium heat.
Reduce the heat and add the chopped chocolate.
Stir continuously until the chocolate is melted and the sauce has thickened, about 3 to 4 minutes. Let the sauce cool for 10 minutes before serving. (You can also make this ahead of time and just reheat before assembly).
To make the filling, mix the cream cheese, 3/4 cups confectioners’ sugar and the peanut butter in a large bowl until the mixture is light and fluffy, about 3 minutes.
In a separate bowl, whip the heavy cream until thick and light, about 2 minutes.
Add the remaining 2 tablespoons confectioners’ sugar and vanilla extract. Continue to whip until stiff peaks form. Fold the whipped cream into the peanut butter mixture.
Pour the batter into the pie shell and freeze for 4 hours.
When ready to serve, drizzle the chocolate sauce over the pie.
Top with whipped cream and a mixture of crushed cookies and chopped peanuts, if desired.
Yay for Pi Pies!
This pie is super decadent so you only need a small piece. But my goodness it’s good! Chocolate and peanut butter is always a good idea though, isn’t it?
You can make this pie ahead of time and just keep it in your freezer until you’re ready to eat.
- Pie Crust:
- 1 package oreos
- 4 tablespoons butter, melted
- Hot Fudge Sauce:
- 1/3 cup heavy cream
- 1/4 cup light brown sugar
- 1/4 cup light corn syrup
- 2 tablespoons unsweetened cocoa powder
- 1/8 teaspoon table salt
- 2 teaspoons vanilla extract
- 3.5 ounces milk chocolate, finely chopped
- Peanut Butter Pie:
- 8 ounces cream cheese, at room temperature
- 3/4 cup confectioners’ sugar, plus 2 tablespoons, divided
- 3/4 cup creamy peanut butter, at room temperature
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Chopped peanuts, optional
- Whipped cream, optional
- Crushed cookies, optional
- To make the crust, preheat your oven to 350 degrees. Remove the filling between the cookies.Crush the cookies until they are fine crumbs. You can add them to a ziploc bag and use a rolling pin or add them to your food processor. Reserve a tablespoon or two of the crushed cookies for garnish.
- Add the remaining crushed cookies to a bowl and pour in the melted butter.
- Stir to combine and press into a 9-inch pie pan.
- Bake for 7 minutes or until the crust is set. Set aside and let cool.
- To make the sauce, add the cream, brown sugar, corn syrup, cocoa powder, salt, and vanilla extract to a saucepan over medium heat.
- Reduce the heat and add the chopped chocolate.
- Stir continuously until the chocolate is melted and the sauce has thickened, about 3 to 4 minutes. Let the sauce cool for 10 minutes before serving. (You can also make this ahead of time and just reheat before assembly).
- To make the filling, mix the cream cheese, 3/4 cups confectioners’ sugar and the peanut butter in a large bowl until the mixture is light and fluffy, about 3 minutes.
- In a separate bowl, whip the heavy cream until thick and light, about 2 minutes.
- Add the remaining 2 tablespoons confectioners’ sugar and vanilla extract. Continue to whip until stiff peaks form. Fold the whipped cream into the peanut butter mixture.
- Pour the batter into the pie shell and freeze for 4 hours.
- When ready to serve, drizzle the chocolate sauce over the pie.
- Top with whipped cream and a mixture of crushed cookies and chopped peanuts, if desired.
