Tuesday, June 14, 2011

Deep South Eats: Fudge Peanut Butter Cup Pie

I love hearing from you guys as to what recipes you would like to see featured. I was not planning on making this until Saturday, but since you asked...I delivered.

I found this recipe while sorting through old torn out pages of Southern Living recipes. It looked like something my husband would love for a Father's Day pie because his two favorite things are chocolate and peanut butter combined. He seriously goes through a large bag of peanut butter m&m's weekly, but he is the one who goes to the doctor and they tell him to gain more weight. 

While in the process of making the pie, I had to make some alterations. 

  • The pie crust doesn't do well with spreading sticky peanut butter. It caused my pie crust to crumble up into many pieces. I solved this by mixing the pie crust and peanut butter with a fork (much like pie pastry), and then pressing it into the pie pan. Next time I would most likely heat the peanut butter so that it could be poured over the crust.
  • The ice cream overflows a little and therefore needs to be frozen prior to drizzling with the shell coating.
  • It will also help to place a paper towel or small cookie sheet under your pie to avoid spillage in the freezer.
Necessary Evils

Measure 1/3 cup of  peanut butter. These adjustable measuring cups are amazing for peanut butter, brown sugar, mayo, etc.

Mix the peanut butter and pie crust crumbs together (because you are covering up a royal screw-up) with a fork until well combined.

Press the crust mixture into the pan and half-way up the sides.

Freeze for 10 minutes and while waiting eat the little bits of crust that have accumulated on your counter but not off the floor -- too far.

Spread the ice cream evenly over the pie crust hoping that very little gooshes out the sides.

Place the peanut butter cups cut side down around the edge of the pie. Return to freezer for at least 10 minutes.

Once the ice cream is set, drizzle the chocolate peanut butter shell coating over the top. Return to the freezer for at least 2 hours or until ready to serve. Cut with a warm knife when ready to serve.

  • 1 (1.5 quart) container of vanilla ice cream with peanut butter cups and fudge ribbon (aka Moose Tracks)
  • 1/3 cup peanut butter creamy or crunchy
  • 1 ready made chocolate crumb pie crust
  • 6 peanut butter cups halved (0.6 ounce Reese's)
  • Chocolate peanut butter shell coating
  • Set ice cream on counter and allow to soften as you work, but at least 20 minutes.
  • Warm peanut butter slowly in 10 second increments in microwave until able to pour. Pour over pie crust evenly. OR mix pie shell and peanut butter together with a fork and press into pie pan.
  • Freeze for 10 minutes.
  • Spread ice cream evenly over pie crust and place peanut butter cups cut side down around perimeter of pie.
  • Freeze for 10 minutes.
  • Drizzle shell coating over top of pie and return to freezer for a minimum of 2 hours.
  • When ready to serve cut with a warm knife.
Original recipe from Southern Living October 2004.

blog signature - 4/2011

1 comment:

  1. This is an absolutely sinful dessert--I can't wait to try it!