I've Died and Gone to Peanut Butter Heaven

Now that Glenn is feeling all better, and his peanut butter allergy is gone for now, I decided I had to make something all peanut buttery and chocolatey. That I certainly did. I don't have a name for this, but the filling right before it goes in was AMAZING. We're going to have this as a Pre-Dbacks game treat. Nothing like a little sweetness to accompany a baseball game. Maybe I could take the whole thing with me to the game and sit there with my scorebook and a spoon. Probably not the best idea.

Verdict: D-E-L-I-C-I-O-U-S... I would bake the crust for maybe 6 1/2 to 7 minutes instead. Also, the pretty chocolate squiggles get really hard and don't like to be broken so maybe doing designs that also guide where it should be cut would be better. All in all though it was fabulous.

Heavenly PB Pie

**Crust**
1 package crushed Nutter Butters with filling removed (I used about 3/4 and ate about 8 leftover cookies) about 2-2 1/2 cups
1/3 cup sugar 1
/2 cup butter, melted

**Filling**
2 8oz packages cream cheese, at room temp
1 1/2 cups non organic peanut butter (i used crunchy)
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1 pint whipping cream
1/2 cup semi sweet chocolate chips


Preheat oven to 350 degrees F. Using your hands, combine cookie crumbs, sugar and butter until it holds its shape when you pinch it between your fingers. Press into springform pan (size doesn't matter in this case) and bake in oven for about 8 minutes. Allow to cool.



Beat whipping cream until it forms stiff peaks. Add vanilla and continue beating until stiff. Set aside.

Beat together peanut butter, cream cheese, and sugar until light and fluffy. Gradually and slowly fold in the whipped cream. Pour filling into cooled crust.

Melt chocolate chips in the microwave in 30 second intervals until smooth. Spoon melted chocolate into a plastic bag and snip off the corner to create a very small hole. Pipe out some squiggles onto the pie until you have no more left. I also melted some PB chips for good measure.


Chill the pie for at least 4 hours.