With Dad and Dave’s birthday a couple days out, I had to up my peanut butter game.
Think brain, work hands.
With all said and done, classic is classic for a reason.
Imagine:
➤ a cinnamon graham cracker crust
➤ cradling whipped dark chocolate peanut butter
➤ topped with cinnamon whipped cream
➤ a topple of peanuts and peanut butter cups
➤ and a drizzle of dark chocolate
Do you believe the theory of ending up with a version of your parent? I say, true. From the day dad and Dave met twenty-four years ago, the two haven’t missed a beat. While they differ in ways, similarities can’t be denied.
Do you believe in astrological signs? I wonder if dad and Dave parallel because I’m looking for my dad in Dave or because they’re both Virgos? Maybe some of both. Whichever the case doesn’t make a difference, all that matters is they’re two of the fun-niest people I know, so keep me on my toes and rolling.
Dad’s birthday was different this year. Dave and I have only missed one due to hurricane delay and actually were supposed to be out of the country this year. The silver lining in our cancelled trip was being with him on his day but then Dave had contact with Sandy (at work) who has the virus. Test one for Dave was negative but two was scheduled on Dave’s birthday, which is a few after dad’s. Dad doesn’t care about the virus, but we care for dad. Dad’s a grown man and should make his own decisions but since this is a different animal and involves others, we made the decision for dad too.
With care, dad’s traditional meatballs and rice were made and I delivered them and his frozen chocolate peanut butter pie. The instant pot never sealed properly so while good, the meatballs weren’t perfect as there wasn’t enough sauce, but dad was still super stoked on both, but I could tell he missed his drinking, shooting the sh*t, and talking shop buddy.
While different, dad’s birthday was good in other ways, and with how time passes in the blink of an eye, we’ll be gathered around their next peanut butter creation in no time.
Peanut butter love. Given birthday after birthday. Another year, yet a reaction like no other. You and me, a together best. How? Pie’s energy asked the brain to step aside, then guided hands in a way the mind could never.
Thanks Pie, I needed you extra this year.
The Makes
- Cinnamon Graham Cracker Crust
- Chocolate Peanut Butter Filling
- Cinnamon Whipped Cream
- Peanut Butter Cups, Chopped Peanuts, Chocolate Drizzle
Cinnamon Graham Cracker Crust
- homemade or store-bought, either way, bake and cool.
- if making our recipe, you’ll have a little extra which can be sprinkled on top or snacked on too ; )
Chocolate Peanut Butter Filling
Both chopped or chips work well.
Warm heavy cream (whole milk can be used too) and sugar.
Remove from heat.
Stir in peanut butter, chocolate and vanilla until like butta. You know what I mean.
Transfer the chocolate/peanut butter mixture to a medium/large bowl.
Cool to room temperature.
Want to Cool Faster?
Place the inner bowl over ice.
Faster? Well okay, put double bowls in the fridge.
All Together Now
Cinnamon Whipped Mascarpone Cream (if mascarpone isn’t on hand, equivalent heavy whipping cream is perfect!)
Incrementally into the chocolate, the beautiful chocolate.
Layer whipped chocolate/peanut butter filling over the graham cracker crust
Smooth and freeze for ten minutes.
The bowl and beaters are yours for the licking.
Add remaining whipped cream,
Scatter with delectables,
Admire.
So everything stays in place, freeze for 10-15.
Tent loosely with foil and freeze for 3-4 hours or overnight.
More chocolate? Melt and drizzle.
Have you noticed? Frozen pie eaters are particular about what stage they partake. At least I am ; )
HOW TO MAKE A CLEAN SLICE
Fill a glass with hot water.
Set a medium dish or paper towel to the side.
Dip a chef’s knife into the water for a few seconds.
Careful to wipe, then cut straight down.
If you like this, you may like:
Frozen Peanut Butter Pie – Birthday Edition
I’m back in school, does that mean I act like I’m back in school? Yes.
I declared Dave’s birthday, “Big! We’re going big!” But it was a Tuesday… How big could we go on a work night?
So, we pulled an all nighter on a school night. Unlike when my best friend Amy and I did that in high school, my bounce didn’t back like it used to. Up until three, four, even five, I’m okay. all night, my body said, “whoa now!” Oh well, all night shenanigans like bats flying to twinkly night light into sunrise and Rainey treeing a bear (poor bear) was worth the recovery.
Do you feel younger, older, or your age? I feel younger but am reminded by the crick in my knee while running down the stairs, the tiny letters I can’t make out up close and the mass amounts of grey hair. Tiny potatoes, tiny, tiny potatoes.
“Age is a privilege denied to many.”
Frozen Chocolate Peanut Butter Pie
Ingredients:
9" Graham Cracker Crust
- 1¾ cup graham cracker crumbs - twelve sheets
- 2 Tablespoons light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 7½ Tablespoons butter, melted (sea level = 6 Tablespoons)
Chocolate Peanut Butter Filling
- 1¼ cup heavy whipping cream - or whole milk
- 1/3 cup cane sugar
- 5 ounces dark or semi-sweet chocolate - chips or chopped into small uniform size pieces
- 1/2 cup creamy peanut butter - natural okay to use
- 1 teaspoon pure vanilla extract
Cinnamon Mascarpone Whipped Cream
- 1 cup heavy whipping cream
- 1/4 cup mascarpone - or additional heavy whipping cream
- 2½ Tablespoons powdered sugar
- ½-1 teaspoon ground cinnamon
Garnish
- 3 full sized peanut butter cups - chopped
- 1 Tablespoon salted or unsalted peanuts - chopped for topping
- 1 ounce dark chocolate, melted - drizzle
Instructions
9" Graham Cracker Crust
- Preheat oven to 350˚F. Chill a medium-sized (preferably glass or) deep bowl and the beaters from your electric mixer in the freezer.
- Crumb graham crackers in a food processor. Pulse until crumbs are fine and uniform in size.
- Combine graham crackers, brown sugar, cinnamon and salt in a medium-size bowl. Mix well, then add melted butter. Stir well with a fork or preferably your hands. Coat the crumbs until the butter is even in distribution.
- Spread the crumbs even across the bottom of the pie plate. With your hands, a tart tamper, or the back and side of a small measuring cup, press the graham cracker mixture into the bottom and up the sides of the pie plate. Refrigerate for 5-10 minutes.
- On the center oven rack, bake the crust for 6 minutes. Let cool on a wire rack, then refrigerate until ready to use.
Chocolate Peanut Butter Filling
- In medium saucepan over low, warm heavy cream and sugar. Stir constantly until sugar dissolves making sure the mixture never comes to a boil, about 5 minutes. Remove from heat. Stir in peanut butter, then in a couple batches, chocolate. Add vanilla and continue stirring until smooth.
- Transfer the chocolate/peanut butter mixture to a medium/large bowl cooling to room temperature. To cool faster, add ice to a larger bowl and sink the other bowl within. The two bowls can also be placed in the refrigerator for even speedier cooling, just be sure to stir the chocolate every so often.
- For whipped cream:Using an electric mixer, start on low/medium speed and beat the heavy cream, mascarpone, powdered sugar, and cinnamon until starting to thicken. Increase speed to medium-high and continue mixing until stiff peaks form. Avoid over beating.
- Remove room temperature chocolate/peanut butter mixture; give a quick but thorough stir. Fold one third of the whipped cream into the chocolate/peanut butter. Do your best to incorporate, then fold another 1/3 whipped cream until evenly combined. Place the remaining 1/3 whipped cream in the refrigerator for later use.
- Remove the pie shell from the refrigerator and spatula the filling into the crust. With an offset spatula, or back of a spoon, smooth the chocolate peanut butter layer over the graham cracker crust. Place the pie in the freezer for 15-20 minutes.
- Remove and either layer or pipe the remaining 1/3 whipped cream onto the pie. Garnish with chopped peanuts, peanut butter cups and melted chocolate drizzle. Place in the freezer for 10-15 minutes, then tent loosely with foil. The perfect time to eat or serve this pie seems to be after 3 to 4 hours in the freezer. If after or overnight the pie and chocolate will be frozen. Depending on the temperature of your freezer and the pie, slice right away or let sit in the refrigerator for an hour before serving. Your pie, your best consistency is key. Peanut butter love for you!
Notes
- the only change at 6,300 altitude, is using 7.5 tablespoons of butter in the crust vs. 6 at sea level.
- the crust can be made ahead, cooled, and covered.
- Natural peanut butter works in this recipe, at least Kirkland Organic does.
- for the best whipped cream, use a medium-sized deep glass or metal bowl.
- place the bowl and beaters in the freezer for a minimum of fifteen minutes.
- whipped cream can be made early, covered, and refrigerated for up to a few hours.
- calling all meringue lovers, Pie guy suggests!
- How about chocolate shavings, honey roasted peanuts, macadamia nuts?
Brenda cava says
Looks mighty delicious.
Too bad it’s not for diabetics.
Yum, yum.
Mama Cava
Jen says
I spy you munching Razzleberry Pie here and there Momma Cavey. You too, can have some Chocolate Peanut Butter Pie ; )