Chocolate Peanut Butter Pie

INGREDIENTSFor the crust

• 3/4 cup graham cracker crumbs

• 1/4 cup granulated sugar

• 2 tablespoons brown sugar

• 4 tablespoons melted butter

For the filling

• 1 1/2 cups heavy cream

• 8 ounces cream cheese softened

• 3/4 cup granulated sugar

• 1 cup creamy peanut butter

• 1 tablespoon vanilla

For the ganache topping

• 1/2 cup heavy cream

• 1 cup semi-sweet chocolate chips

INSTRUCTIONS

To prepare the crust, blend graham cracker crumbs, 4 tablespoons sugar, brown sugar and melted butter in a bowl until fully combined. Press mixture into a 9″ pie plate, covering bottom completely and pushing the crumbs about 1-2 inches up the side of the pie plate. 

Put the pie crust into the freezer while preparing the filling.

Whip the 1 1/2 cups heavy cream until it holds peaks. Set aside in refrigerator while preparing the rest of the filling.

In a large bowl, beat cream cheese until smooth. Add sugar and mix until blended. Add peanut butter and vanilla, mixing well. (Scrape the sides of the bowl as needed to ensure that the ingredients are fully blended.)

Fold whipped cream into the peanut butter mixture, blending well. 

Pour filling into the prepared pie crust. Place filled pie into the freezer.

To prepare the ganache, in a small saucepan (use one with a lid), slowly bring the remaining 1/2 cup of heavy cream to a boil (be careful not to scald the cream). 

Turn off the heat and add chocolate chips, pushing the chips into the cream until almost completely covered. 

Put the lid on the pan and let sit on the stove.

After 10 minutes, stir until the chocolate chips are melted and fully blended into the cream. 

Cool to room temperature, then pour sauce over pie. Place in freezer for 30 minutes before serving.

Note: If serving pie more than 1/2 an hour after final preparation, store in the freezer. Thaw for 20 minutes before serving for a frozen, ice cream-like consistency. (If you are having difficulty cleanly removing the pie crust from your pie plate, submerge the very bottom of the dish in some hot tap water – about 1/2 inch water in your kitchen sink – to loosen the crust being careful not to get water in the pie itself.) Or thaw for longer in the refrigerator for a gooey, soft pie.

Energy Bites

1 cup dry oatmeal (old-fashion)
2/3 cup toasted coconut flakes
½ cup peanut butter
½ cup ground flaxseed or wheat germ( if I don’t have this I just take it out)
½ cup chocolate chips
1/3 cup honey

Stir all ingredients together in a medium bowl. Let chill in the refrigerator for half hour or longer.  Roll into balls and store in airtight container and keep refrigerated for a week.

Chocolate-Peanut Butter Bowl

4 Tbsp. unsalted butter
1 bag (10 oz.) marshmallows
1 1/3 c. smooth peanut butter
3/4 tsp. salt
5 c. crisped rice cereal
cooking spray
1 c. semisweet chocolate chips
1/2 c. light brown sugar, packed
2 c. heavy cream
1 Tbps. granulated sugar
1 tsp. vanilla extract
1/4 c. salted peanuts, chopped

In a large saucepan, melt the butter over low heat.  Add the marshmallows; stir until melted, 5 minutes.  Stir in 1/3 c. peanut butter and 1/2 tsp. salt.  Remove from the heat; stir in the cereal.

Cover the inside of a medium (3 qt.) bowl with plastic wrap, leaving a few inches of overhang.  Coat the plastic and your fingers with cooking spray.  Press the cereal mixture into the bowl.  Refrigerate for 30 minutes.

In a double boiler, stir the chocolate over medium-high heat until melted, 5 minutes.

Pour the chocolate into the cereal bowl; spread with a rubber spatula to coat the inside.  Refrigerate for 30 minutes.

In a bowl, whisk the remaining 1 c. peanut butter, the brown sugar, and the remaining 1/4 tsp. salt.  Whisk in 1/2 c. cream.

Using an electric mixer fitted with the whisk attachment, beat the remaining 1 1/2 c. cream on medium speed until thick, about 1 minute.  Slowly add the granulated sugar and vanilla; beat to soft peaks, 2 minutes.  Fold into the peanut butter mixture in 3 additions.

Pull up the plastic to transfer the cereal bowl to a platter, discard the plastic.  Spoon in the peanut butter cream.  Top with the peanuts.  Have guests spoon cream onto plates and break off pieces of the bowl.

Peanut Butter Berry Smoothie

1/4 c. low-fat milk
1/2 medium banana
1 Tbsp. creamy peanut butter
1 c. fresh or frozen raspberries
1/2 c. crushed ice

Blend together and enjoy!