Peanut Butter Chocolate Pie

So I made this pie for Thanksgiving, as stated before, and it was a huge hit! My grandmother even came back over the next day to get some more of it for her and my grandad! It’s a little time consuming to make, but the outcome is ridiculously rich! If you like chocolate pie or you like peanut butter pie or if you’re like me and like both, you’re sure to love this!

Here’s What You’ll Need:
3 cups chocolate Chex cereal (Sometimes I can’t find the chocolate chex & I use plain rice chex instead)
5 tablespoons melted butter
1 bag (12oz) semi sweet chocolate chips
1.5 tablespoons unsweetened baking cocoa
2 cups half-and-half
1/3 cup sugar
1 egg
2 egg yolks
6 tablespoons whipping cream
1/2 cup white chocolate chips
1/4 cup creamy peanut butter

-In a small bowl mix chex and melted butter
-Press chex into the bottom and sides of a greased pie plate
-Refrigerate crust for 30 minutes
-Heat oven to 350 degrees & bake crust for 15 minutes
-Sprinkle crust with chocolate chips & set aside
-In a large bowl mix cocoa & remaining chocolate chips
-In a saucepan heat half-and-half over medium heat until almost boiling
-In a bowl beat sugar, egg, & egg yolks with a whisk
-Slowly beat in half of the hot half-and-half
-Pour the mixture into saucepan with the remaining half-and-half
-Heat over medium heat until boiling
-Stir with whisk for 1 minute
-Pour into cocoa mixture and beat until smooth
-Pour into crust & refrigerate 30 minutes
-In a saucepan add whipping cream and heat to boiling
-In a bowl add white chocolate chips and peanut butter
-Pour hot cream on top of peanut butter and let stand until it all melts
-Beat with a whisk until smooth
-Spread peanut butter mix over chilled pie
-Refrigerate AT LEAST 1.5 hours, but overnight is better!

Published by Raising Rowletts

Farmer's Wife. Homeschooling Mom of 5. Coffee Addict. Disney Travel Agent

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