Let me tell you all about this amazing peanut butter chocolate pie recipe and I’m sure that you’ll do the right thing by making it, and then eating it!

Most home cooks have a few choice recipes that they have refined over the years that they bring to pitch-in’s, family get together’s, etc.  I know for sure that several of you reading this do.  My problem is I rarely make the same thing the same way twice.  Matt has told me many times over the years that I need to make notes,on paper, on my recipes.  Making note of what went wrong or right, how I changed the original formula.
I never do that, however, preferring to keep it all in my head.  I have always been able to “remember” what I made note of mentally.  Until now…It seems as if I have run out of memory.

I never sat down as a new, young bride and made an outline of what my developing interests were.  I just sort of fell into cooking as a form of relaxation.  When we were first married 14 years ago I was a novice cook at best.

My first big attempt at baking was for a pitch-in at Matt’s employer CCI in Medora.  He worked with several really good cooks.  We had been married 4 months and my repertoire was not very deep.
I found a recipe in Country Living and thought that would be something different and easy enough for me.
Chocolate pie with Peanut praline sauce….can’t go wrong with that.
I got organized.  I bought all of the ingredients and followed the recipe to the letter.  When I was finished Matt and I stood back and marveled that I, Heather Tallman age 20, had made this beautiful pie.  I think that Matt was actually a little proud carrying that pie into work that day.

I waited all day to hear about whether or not the pie was a success.  Remember, this was before cell phones and text messages….definitely before email.  At 5:00 Matt comes in with an odd look on his face.  I notice that 90% of the pie is still there.  He hands me a fork and tells me to take a bite.  With great trepidation I put that for in my mouth…..

Vomit inducing would be one word I would use to describe the taste.  Nauseating and just plain awful, it appeared that I had misread the recipe.  It was discovered by one of the unfortunate tasters, that I had used too many squares of bittersweet (70%) chocolate.  Instead of 4 little squares (4 little ones make 1 whole larger one) I used 4 large squares.  If you are doing the math you now see where I went wrong.

Later, we had a very good laugh about this.  We still bring up “The Pie” from time to time.  Mostly when I take food to work or to a family gathering.  I now pre-taste things before letting anyone else have it.  I didn’t think of this then…..

So, I would say this is my one exception to the rule.  I have made this peanut butter chocolate pie more than once….after I revamped the recipe….to make it my own ????

Heather

Total Servings 8

Peanut Butter Chocolate Pie

This peanut butter chocolate pie has been tested in my own kitchen so many times

15 minPrep (inc. refrigeration & rest time)

15 minCook Time

30 minTotal Time

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Ingredients

• 1/2 C milk
• 6 oz. pkg (1 cup) semisweet chocolate pieces
• 4 oz unsweetened chocolate
• 1/2 smooth peanut butter
• 1/2 of a 7 oz jar marshmallow cream
• 1 C whipping cream
• 1 9 inch pie shell either homemade or store bought-baked and cooled
• Praline Sauce
• 3/4 cup heavy whipping cream
• 1/2 cup packed light brown sugar
• 1.5 teaspoons vanilla extract

Instructions

1. Chill medium mixing bowl and beaters
2. In a medium heavy saucepan combine milk, ch. pcs & unsweet. choc.
3. Cook and stir over low heat until choc. is melted, about 5 minutes
4. Remove from heat and add peanut butter.
5. Stir until blended then add marshmallow cream. Transfer to a larger bowl and let cool to room temp.
6. In the chilled bowl beat the whipping cream on med. speed until soft peaks form. Fold whipped cream into cooled choc. mixture and turn into pie shell.
7. Cover well and freeze until firm and set. Let set 15 min. until ready to serve.
   
8. 
   Praline Sauce
   
9. In a small heavy saucepan combine whipping cream and brown sugar. Cook and stir over low heat until cream is at a very low boil and sugar has dissolved. Simmer gently until thickened. Remove sauce from pan and add vanilla. Cool to room temp. before serving.
10. Spoon a little over each indiv. slice of pie. Add chopped dry roasted peanuts for garnish or even a dollop of fresh whipped cream.

Recipe Type: dessert

7.6.6

191

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Good luck!  This has been tested many times in my kitchen.  

Enjoy!