Peanut Butter Cup Pie

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

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Ingredients:

  • 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

Directions:

  1. 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.
  2. Fold the peanut butter-cream cheese mixture into the Cool Whip using the hand mixer. Blend slowly and steadily.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

 

Week & End

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We made it to Friday! Do you have big plans for the weekend? I have nothing on the agenda tonight or tomorrow, aside from a City Surf sweat sesh or two (and maybe some champagne drinking in the backyard with some girlfriends). On Sunday, I’m so excited to take attend Calligraphy Brunch workshop at taught by the super talented Lauren Essl. Not only have I always wanted to take a beginners calligraphy class but I also have always wanted to learn from Lauren, who I actually met at the Dallas Flea when she was designing stationery and other fun paper products back in 2011. Calligraphy lesson + mimosas – is there anything better?

Have a fabulous weekend, and enjoy some fun links from around the world wide web:

I really liked this post about establishing a reflective routine. It got me to thinking about doing a better job of intentionally creating my own time to read my Bible, pray, journal, or simply just think. Mornings (especially on weekends) are such a lovely time to do this but I often exercise before work on the weekdays, cramping my a.m. reflection/relaxation style just a bit. Maybe doing something in the afternoon or around lunchtime would be a better fit…

Have you tried using rosehip seed oil as a facial cleanser? After reading this post and doing a little research, I decided to take the plunge an order some. I’ll let you know how it goes! (I got some of the dry shampoo that she refers to, too, in case you were wondering.)

On a whim, James and I made a distinctly non-vegan version of this delicious peanut butter cup pie on Monday night and it was to die for. Recipe to follow!

If someone can tell me where these hilarious cocktail napkins are from, I will send you candy & hugs.

We’re a few months late but James and I watched the series finale of Dexter last night and my initial reaction was to loathe the ending (no spoiler alerts here, don’t worry!). But after reading this interview with the show’s producers, it gave me a new perspective that helped me appreciate the conclusion so much more. If you watched all eight seasons of Dexter like we did, what did you think of the finale?

P.S. Happiest of birthdays (on Sunday) to my amazing, loving, and generous dad! I wish we could drink wine and celebrate together!

Image via SF Girl By Bay & Toby Scott