Chocolate Peanut Butter Pie

This weekend, David and I attended a wedding in Iowa. On our way out of town, we stopped at a small-town restaurant for “Brunch” which turned out to be just plain lunch. The food was good, if homey, and reminded me of every church pot-luck I’ve ever attended. Green Bean Casserole. Four kinds of Pasta Salad. Brownie bars. Fried Chicken.

I mentioned to my friend Sarah that this was “church-lady food” and she agreed whole-heartedly. This refrigerator pie from The Pioneer Woman is another example of “church-lady food,” which isn’t a complaint! My grandmothers are church ladies, and they make awesome food for pot-luck dinners.

But back to the pie. It was super-easy to throw together, and surprisingly rich. One friend (Hi Cara!) said it tastes exactly like Reese’s Peanut Butter Puffs Cereal, and she might be right. Again, not a complaint (Yum!). I do have to warn you that it’s rich, however. A small slice is enough!

IMG_2258

Chocolate Peanut Butter Icebox Pie
Adapted from The Pioneer Woman

  • 25 Oreo Cookies
  • 4 tablespoons butter, melted
  • 8 ounce package of cream cheese, softened
  • 8 ounce tub of Cool Whip, thawed
  • 1 cup of peanut butter (chunky or smooth–whichever you prefer)
  • 1 1/4 cups powdered sugar

Preheat the oven to 350. In a food processor, crush the Oreo cookies until the mixture is all one color and all the white has been incorporated into the crumbs. Place in a medium mixing bowl and drizzle with the melted butter. Stir to combine. Press into a pie plate and bake for 7-10 minutes, or until crust is set. Cool completely.

In the bowl of your stand mixer, combine the peanut butter and cream cheese. Beat with the paddle attachment until smooth. Carefully add the powdered sugar (start your mixer on low to avoid the sugar cloud!) and beat again until smooth. Add the Cool Whip and, once again, beat until smooth. You may need to scrape down the sides of the bowl from time to time.

Pour filling into crust, evening out the top with a knife or spatula. Chill in the freezer for at least an hour before serving. Let rest at room temperature for 5-10 minutes before cutting into the pie. Or…well..lets just say your pie won’t be very pretty if you don’t. Right mom? Liz?

Tags: , , , , , ,

Leave a Reply