Peanut Butter Cup Pie

If you follow food blogs I hope you've discovered Cinnamon Spice and Everything Nice. This blog is my new obsession. I saw a post on Pinterest and when I went to the site (the author's name is Reeni) I went through almost every recipe posted! I decided to start with the recipe I saw on Pinterest and so here it is.....

This pie is seriously rich. I say not for the faint of heart, and I mean it. I cut a piece to try (about 1/12 of the pie) and honestly I could only eat half of it. It's really, really good. Super intense peanut butter flavor! If you are craving peanut butter and chocolate... make this pie. But beware, start with a small piece, you wouldn't want to waste any of this gem!!

Picture from www.cinnamonspiceandeverythingnice.com

PEANUT BUTTER CUP PIE

Ingredients

Crust:
2 cups chocolate cookie crumbs*
6 tablespoons salted butter, melted

Filling:

12 ounces cream cheese (light or neufchatel is ok), at room temperature
1 + 1/2 cups creamy peanut butter
1 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy cream

Topping:

2 tablespoons sugar
1/2 cup heavy cream
1/2 cup semi-sweet or milk chocolate chips or bar, chopped
4 tablespoons salted butter
1/2 teaspoon vanilla extract
14 Reese's peanut butter cups, rough chopped

Instructions:

Preheat oven to 350 degrees F. Add the cookie crumbs and butter to a food processor and process until combined, scraping down the sides of the bowl if needed.

Press evenly into a 9" pie pan. Bake for 10 minutes then allow to cool completely before filling.

Beat the cream cheese and peanut butter together on medium speed until light and fluffy about 5 minutes.

Add sugar and vanilla; beat on medium speed until light and fluffy about 5 more minutes.

In a separate bowl beat heavy cream until stiff; when the beater is lifted it shouldn't drip off.

Add the cream to the peanut butter mixture and fold in until well blended. Spoon into the crust. Refrigerate 1-2 hours.

To make the topping combine sugar and cream in a small saucepan and bring just to a boil; remove from heat and immediately add the chocolate, butter and vanilla. Whisk until smooth and all the chocolate is melted. Cool the mixture until it is lukewarm but still liquidy.

Carefully pour over the pie (you can leave a few spoonfuls for drizzling over the PB cups) and evenly spread from edge to edge. Sprinkle peanut butter cups evenly over top and gently press them into the chocolate. Drizzle lightly all over with remaining chocolate.

 
Refrigerate at least 4 hours or overnight before serving.

Cut with a sharp knife dipped in hot water then dried; wipe clean and dip again after each cut.

 

Recipe courtesy of: Cinnamon Spice and Everything Nice

 

Notes:

 

- Make sure to refrigerate this pie properly. I didn't because I was/am impatient and I think it would've held up much better if I'd followed the instructions.

 

- 14 Reese's cups was way too much for me. FYI. It's a lot.

 

- I recommend a deep dish pie plate or springform pan. I used a normal/old-fashioned pie pan and I had way too much left over.