There are lots of ways to enjoy peanut butter and chocolate. Just check out these 16 peanut butter and chocolate recipes.
July 23rd is For National Peanut Butter & Chocolate Day, so we’ve got another recipe for you that requires minimum baking on a hot summer day—just 10 minutes for the crust.
Before heading to the recipe below, mark your calendar for these reasons to make this delicious Chocolate & Peanut Butter Pie from Stonewall Kitchen.
> January 23rd is National Pie Day.
> January 24th is National Peanut Butter Day
> July 7th is National Chocolate Day.
> October 14th is National Dessert Day.
> October 28th is National/World Chocolate Day.
> The different types of pie.
This is almost a no-bake pie. The crust has to be baked for 10 minutes.
If you don’t want to turn on the oven, you could substitute a purchased chocolate cookie crust.
1. PREHEAT the oven to 350°F. Crush the chocolate graham crackers in a food processor fitted with a metal blade or by placing the crackers in a zip-lock bag and crushing them with a rolling pin.
2. ADD the melted butter and confectioner’s sugar to the crumbs and mix. Place the crumbs in a 9-inch pie pan, pressing to line the bottom and sides of the pan.
3. BAKE the crust for 10 minutes. Remove from the oven and cool.
4. COMBINE the peanut butter, 1 cup confectioner’s sugar, mascarpone cheese, and vanilla extract in a mixer fitted with a paddle attachment. Mix on medium speed until combined, making sure to not over-mix.
5. GENTLY fold in the whipped cream and chocolate morsels. Spread the filling evenly in the baked crumb crust.
6. SPRINKLE the pecans and English toffee bits over the top of the pie.
7. GENEROUSLY DRIZZLE the chocolate peanut butter sauce over the top of the pie. Chill the pie until ready to serve.
Leftovers can be frozen. We like to freeze individual slices to make it easier to defrost just what we need.
We even enjoy eating the pie frozen from the freezer.
Comments are closed.