A friend at work recently requested a peanut butter pie for his birthday (We both work at the company that just happens to make Jif peanut butter). I borrowed inspiration from the original Jif recipe, and added some premium upgrades.
The original recipe calls for a pre-made chocolate pie crust and frozen whipped topping. I made a crust with chocolate graham crackers and made real whipped cream with heavy whipping cream, vanilla and powdered sugar. Sometimes it’s the small things that make a difference. The recipe is at the bottom of the post, but I’ll walk you through the steps with pics.
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I started with one package of chocolate graham crackers (there are three packs in each box, one pack was enough for the crust). I put the crackers in a large gallon size plastic bag and crushed them with a rolling pin. Then I added one stick of melted butter. Stir well and press into the pie plate to form the crust.
To make the filling I started with peanut butter and softened cream cheese, combining with an electric mixer. The next step was to make whipped cream. I used 1 pint of heavy cream, a tsp of vanilla and about 1 cup of powdered sugar. Use the whip attachment in your mixer on high and whip until it forms stiff peaks. I reserved about 1 1/2 cups of the whipped cream for the topping and folded the remainder into the peanut butter filling.
I poured the filling into the prepared crust, and topped with 3/4 of a jar chocolate fudge topping that I warmed in the microwave for about 30 seconds so it was just thin enough to pour and spread. Be careful not to stir it into the filling, just gently spread it over the top. Then I put it in the fridge for a couple of hours to firm up before the next step.
One the filling has set up, gently spread the remaining 1 1/2 cups of whipped cream over the top. I warmed up the remaining chocolate fudge topping and put it in a plastic sandwich bag. I cut the corner and drizzled it over the top. I repeated the process with warm peanut butter (warm peanut butter drizzles very nicely).
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