Last Monday was a dreary, stormy day in Dallas, so icky and gross that our plans for the evening were canceled, leaving us giddy at the prospect of a low-key night at home. James and I had already planned on making a delicious dinner but we decided to branch out and whip up a tasty dessert, too – after all, I felt the need to celebrate since I had tackled both the Social Security office and the DMV all in one day in an attempt to knock out as many items on my name change to-do list as possible (that’s definitely a cause for celebration, right?). While at the DMV on Monday evening, I answered e-mails and texted friends and checked my bank account and trolled Pinterest where, lo and behold, I found a recipe that nearly made me salivate: Peanut Butter Cup Pie.
The list of ingredients was manageable, and while there were a few additional things that I needed, I decided that with the crazy rain (and the unpredictable drivers), I didn’t want to have to run to the store. So James and I improvised using baking supplies we already had at home. The result was an insanely delicious, distinctly non-vegan version of the Minimalist Baker’s pie, a treat that was so irresistible that we finished it in two days (and then went running for a really long time…#worthit). This pie is definitely going to be in our recipe rotation forever and always.
Peanut Butter Cup Pie
Adapted recipe (& photo) inspired via Minimalist Baker
- Graham cracker pie crust (or you can make your own, per Minimalist Baker’s instructions)
- 4 ounces cream cheese
- 1/2 cup creamy salted natural peanut butter (we used Earth Balance for the first time & loved it)
- 1/4 cup honey
- 8 ounces Cool Whip topping (or you can make your own, per Minimalist Baker’s instructions)
- 1/2 – 3/4 cup semisweet chocolate chips (we used 1 full cup, per the instructions, and while it resulted in some delicious, chocolatey goodness, we felt like we’d be okay with a touch less)
- 1/3 cup milk (we used whole but next time we want to try almond)
- Coarse sea salt (like Maldon) or crushed, salted peanuts
- Add cream cheese, peanut butter, and honey to a bowl and use a hand mixer to blend together, scraping down the sides as needed. Taste and adjust as needed, adding more honey for sweetness or a pinch of salt if your peanut butter isn’t salty enough.
- Fold the peanut butter-cream cheese mixture into the Cool Whip using the hand mixer. Blend slowly and steadily.
- Pour filling into the crust and pop into the freezer to chill for about one hour. Once it’s fairly chilled and slightly firm, prepare your ganache.
- Add chocolate chips to a bowl and heat your milk to a low simmer. Then pour the milk over the chocolate chips. Don’t touch the mixture for about five minutes, letting the chocolate chips melt. Then stir gently with a spoon or a rubber spatula until a smooth ganache forms.
- Spoon the ganache over the top of the pie and spread in an even layer with a knife or spatula, working quickly as the ganache will get clumpy if it sets too long.
- Top with flaky sea salt or crushed, salted peanuts (optional) and pop back into the freezer to set. 20 minutes before serving, remove from the freezer and serve.
- After the initial chill, store the pie in the refrigerator to maintain a smooth but firm consistency. Keep it fresh by covering it with plastic wrap.