It seems that every restaurant has it’s version of the chocolate peanut butter pie. Despite the peanut scare earlier this year, people can’t get enough of the PB. From your neighborhood Chili’s to New York’s famed Gramercy Tavern, peanut buter and chocolate desserts are here to stay. A recent trip to Harlem’s Dinosaur BBQ , the Syracuse-based joint known for their honky tonk ribs, served up more than hot sauce. In celebration of my friend Kate’s birthday, our server surprised her with a big ol’ slab of their frozen peanut butter pie. Even after dinner and a few too many pitchers of sangria, no one could resist a bite. The graham cracker crust was overflowing with creamy peanut butter filling and topped with Oreo crumbs, chopped peanuts, chocolate shavings and dollops of whipped cream. Shamelessly, we ordered another slice.
To sweeten up Sunday, I decided to recreate this crave-worthy dessert. I like to think I improved on the original, using a homemade Oreo crust and topping it off with additional cookie crumbs to up the chocolate ante. Be sure to let the milk mixture cool completely before folding in the Cool Whip. If you like Reese’s,’ you will love this pie.
2 cups Oreo cookie crumbs
2-3 T. melted butter
1 1/2 cups milk
1/4 cup granulated sugar
1/2 cup plus 1 T. creamy peanut butter (I used Skippy Natural)
1 t. vanilla extract
1/2 cup Cool Whip, thawed
1/3 cup Oreo cookie crumbs
1 T. chopped peanuts (optional)
Whipped cream or Cool Whip (optional)
For the crust:
Place Oreo cookies in a large zip-lock bag. Using a rolling pin or the bottom of a small fry pan, crush the crumbs until they are a fine consistency. Place the crumbs in a medium sized bowl and add the melted butter; stir or mix with hands to combine. Press crumbs into an 8×8 pan or pie plate. Cover and chill until set.
Combine the milk and sugar in a medium saucepan and set over medium-high heat. Cook, stirring constantly, until the sugar is completely dissolved, about 2 minutes; remove from head. Whisk in the peanut butter and vanilla until smooth. Pour into a medium bowl and refrigerate until completely cooled, about 1 hour.
Gently stir the Cool Whip into the chilled milk mixture; spoon into the crust. Sprinkle with the cookie crumbs. Loosely cover the pie with wax paper, then with foil. Freeze until completely frozen, at least 4 hours or up to 2 days. Let the pie soften at room temperature about 15 minutes before serving. Serve with dollops of whipped cream.
-recipe adapted from Weight Watchers Comfort Classics