This months Shine Supper Club theme is childhood favorites and I knew this is it! Who could ever resist the peanut butter pie at every picnic ever attended as a child?
Not I so I bring you this pure slice of deliciousness!
Warning: This is not one of those healthy recipes I post, so please don't get mad at me!
Yesterday I was bad.. Very bad..You see my kids were gone to my Sister-in-laws, the husband was at work, and I was stuck home alone..
It was not a good thing.. Who am I kidding it was great!
I should have been doing the ever dread piles upon piles of laundry but instead I whipped up one of these bad boys.. I knew I needed an Oreo cookie crust, but that possibly couldn't be enough chocolate right?No defiantly not enough!
I needed a layer of fudge too, yes it definitely needed a layer of fudge and a peanut butter filling!
I bring you Peanut Butter Fudge Pie with an Oreo cookie crust! Heaven!
In case you are looking for a few other childhood favorites make sure to check out Creamy Macaroni and Cheese With Broccoli, Puff Pancakes and of course the Hubs favorite Strawberry Rhubarb Pie With Crumb Topping.
Crush Oreo cookies until fine crumbs.
I used the food processor but this can also be done in a large Ziploc bag.
Mmmm.. Oreo cookie crumbs..
Mix melted butter with crumbs until well combined.
It will look about like this.
Press Oreo cookie crumbs into the bottom of a pie pan using a measuring cup bottom to level crust and push crust up the sides of pan and into the corners.
It should look about like this. Pop this bad boy into a 350 degree oven for 5-6 minutes.
When done allow crust to cool.
In a small saucepan combine 1/2 cup whipping cream, corn syrup and brown sugar. Heat until just shy of a simmer.
Remove cream from heat and add chocolate chips, cocoa powder and instant coffee. Stir until chocolate is melted and fudge sauce is smooth.
Add a pinch of sea salt and vanilla. Stir until combined.
Pour fudge sauce over Oreo cookie crust and place in freezer for 20 minutes while making peanut butter filling.
In a very small sauce pan add 4 tablespoons water and 1 teaspoon unflavored gelatin. Allow gelatin a sit for 2 minutes or until water is absorbed by gelatin. Place pan over very low heat and watch carefully. Cook until gelatin is clear and runny. On my stove this happens in less the 2 minutes! Do not walk away or you might burn gelatin.
I somehow forgot a very important picture. Beat 1 cups heavy whipping cream for peanut butter layer until thick, creamy and whipped. Remove to a small bowl and set aside.
Place cream cheese and peanut butter in mixing bowl.
Add powdered sugar and vanilla. Beat until light and fluffy.
Turn mixer to low and pour in cooked gelatin. Turn to medium speed and beat until gelatin is fully incorporated and mixture is light and fluffy, scrape sides of bowl as needed.
Using a whisk add 1/3 of the beaten whip cream and fold in until almost incorporated.
Repeat with another 1/3 and then add last 1/3 of whipped cream.
Fold in until fully incorporated.
Place peanut butter mixture over the fudge layer. Use a knife to smooth the top of pie and refrigerate for at least 3 hours or until cold. This pie gets better as it sits.
Garnish with a dollop of whip cream and an Oreo cookie if your heart so desires!