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Peanut Butter Cup Pie




Source of Recipe


Recipe from "Barbara_A_Wyatt" on Epicurious, modified (her Epicurious profile now appears to be deleted)


Recipe Introduction


If one searches the internet for a recipe for a "Peanut Butter Cup Pie," there is a wide variety of interpretations. Some recipes just have chocolate pie with peanut butter, others just add broken up bits of Reese's(c) Peanut Butter Cups into cheesecake batter. This particular one, however, most closely resembles a giant peanut butter cup: chocolate on the outside, peanut butter filling on the inside. This recipe cleans up a few minor drafting issues with the original (with all due respect to the original author) and replacing a graham cracker crust with Oreo's(r) and adding the chunks of peanut butter cup to the top makes the product even more perfect. :) Just a warning, the original recipe refers to this as "Quick and Easy." We agree that it is easy, but you should budget for over an hour's time to complete this recipe (not including chilling time).


List of Ingredients




2/3 of a 1 lb. pkg of Oreos (approx 40 cookies)
6 Tblsp melted butter
3 8-oz pkgs of cream cheese (room temperature)
1 cup creamy peanut butter
1 cup powdered sugar
1 tsp. vanilla
1-1/2 cups heavy cream
16 ounces milk chocolate chips

Recipe



1. Prepare crust by blending the Oreos in a food processor until approx the texture of coffee grounds. In a bowl, mix Oreo crumbles with melted butter. Press into a spring form pan and bake on 350 for ten minutes, or until lightly browned. Set aside.

2. Combine cream cheese, peanut butter, vanilla, and 1/2 of the powdered sugar until blended well.

3. In a separate bowl, whip 1 cup of the heavy cream and the rest of the powdered sugar. Little by little, fold this whipped cream mixture into the peanut butter mixture.

4. Microwave the rest of the heavy cream in a bowl until hot, but not boiling. Pour over the chocolate, and stir until mixed. Spoon half the chocolate mixture onto the pie crust. Spread evenly. Allow to set for a few minutes.

5. Spoon peanut butter mixture into the pie pan.

6. Cover with the remaining chocolate. (You may have to reheat the chocolate gently.) While chocolate is cooling, sprinkle large chunks of peanut butter cups liberally across the top, so that they are embedded.

7. Chill for at least two hours before serving.