Peanut Butter Fudge Pie

 

 

 

 

 

 

 

 

 

 

 

A couple of months ago I was watching the Today Show and they were having a discussion about how fantastic the new Peanut Butter Chocolate Pie is a Costco.  Oh, they were going on and on about it and I was so intrigued I got dressed and headed out to Costco!  I mean, you know me, I’m always ready for pie. I couldn’t wait to buy one.  What a disappointment when I was told the pie would not be coming to my state for a while…. Maybe later this year, maybe around Thanksgiving… but not available now.   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

One of the bakers at Costco saw my disappointment and said, “you know, this pie is not that hard to make, how about if I give you the list of ingredients and you can pick up all the items in the store today and go home and make it?”  No recipe she said, just the ingredients.  I said, “YES! No Problem!”  And so, I bought the ingredients, figured it out and came up with probably one of the best pies I have ever made.  No Joke!  This is amazing!

 

Peanut Butter Fudge Pie

 

Graham Cracker Crust

2 1/2 cups graham cracker crumbs (about 20 rectangles)

1/2 cup butter (melted)

1/2 cup sugar

Preheat oven to 375-degress. 

Combine crushed graham crackers, melted butter, and sugar in a large mixing bowl until crumbs are evenly moistened.  Be sure and set aside ⅓ cup of the graham cracker mixture for the topping. 

 

 

 

 

 

 

 

 

 

 

 

Press graham cracker mixture into a deep 9 ½ inch pie plate, pressing the crust up the sides of the pie pan. Bake pie in preheated oven for 6 minutes. Remove pie from oven and allow to cool completely.

   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Peanut Butter Mousse Layer (and Topping)

 

8 ounces cream cheese (softened)

¾ cup creamy peanut butter

1 1/4 cup powdered sugar (sifted)

2 tablespoons whole milk

1 teaspoon vanilla extract

1 cup heavy whipping cream

2 tablespoons powdered sugar (sifted)

Chill a mixing bowl and beaters in the fridge for 15 minutes.

Sift 1 cup and 2 tablespoons powdered sugar. Set aside. Stir or beat cream cheese and peanut butter until smooth in a bowl (not chilled). Add 1 cup sifted powdered sugar, milk, and vanilla.

 

 

 

 

 

 

 

  

 

Pour whipping cream and remaining 2 tablespoons of powdered sugar into the chilled mixing bowl. Whip until soft peaks form.

Fold ⅓ of the whipped cream into the peanut butter mixture. Mix well. Add remaining whipped cream and mix until smooth and creamy.

Reserve 1 ½ cups of the peanut butter filling use for piping. Place in a piping bag with a large star tip and place in the refrigerator to set until ready to use.

Pour remaining creamy peanut butter filling into the prepared graham cracker crust. Lightly cover and chill for 20 minutes or until lightly set. Prepare chocolate cream layer while chilling.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chocolate Cream Pie Layer

1 (.25-ounce package) Knox unflavored gelatin

2 tablespoons water

1 large egg

1/2 cup whole milk

4 tablespoons granulated sugar

1/3 cup unsweetened cocoa powder

2 cups + 2 tablespoons) heavy whipping cream (divided)

1 cup semi-sweet chocolate chips

Sprinkle gelatin over the 2 tablespoons of water. Set aside.

Whisk egg, milk, sugar, and cocoa powder in a small saucepan until smooth. Heat on stove top on low, stirring constantly, until mixture is slightly thickened. Add mixture to gelatin and stir until smooth.

 

 

 

 

 

 

 

 

 

  

Melt chocolate chips and 2 tablespoons of heavy whipping cream in the microwave. Heat in the microwave at 50% power for 30 seconds and stir. Heat at additional 10 second increments, stirring well between each set until chocolate is smooth.

Add chocolate to the bowl with the gelatin mixture, and stir well.

 

 

 

 

 

 

 

 

 

 

Beat 2 cups of heavy whipping cream in a mixer or large bowl until stiff. Gently fold whipped cream into the chocolate mixture.

Pour completed chocolate filling over the peanut butter layer. 

 

 

 

 

 

 

 

 

  

 

Note: You may have extra chocolate filling. If you have extra, don't overfill the pie. Set the excess aside and serve separately as a mousse cup if needed.

Finish off the pie by piping the reserved peanut butter filling around the top. Sprinkle reserved graham cracker crust crumbs along the edges then refrigerate at least 2 hours. This pie will not set for at least 2 hours.  Serve chilled. 

 

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