Ryan, my husband, enjoys his routine. He wakes up in the morning and completes all preparations for the day in the exact same order. I’ll spare you all of the lovely details. However, I will tell you that he always sits down to breakfast to enjoy oatmeal with peanut butter in it. He may occasionally have yogurt or cereal, but oatmeal is his “norm.” He likes it that way.
You can imagine that we go through a lot of oatmeal and peanut butter due to these habits. We’re talking about 16 ounces of peanut butter every week and a half to two weeks. That adds up to about three small jars or 48 ounces of peanut butter in a month. Obviously, I have to stock up when it’s on sale.
Last week, we were on our last 16-ounce jar of peanut butter, and we had company coming over. I had decided to try a new recipe, Peanut Butter Pie from kevinandamanda.com. We love chocolate and peanut butter. I messaged my company and double checked to make sure they didn’t have any allergies (it’s my worst nightmare to make someone sick because they ate in my home). I began to whip up the pie.
This recipe is pretty much an easy three-step process, with 10 minutes of chilling in the freezer between each step. First, you crush up crème-filled cookies and combine them with butter to press into the pie-plate, so step one is crust. Then, step two is making the filling which is a combination of peanut butter, butter, and powdered sugar. See where we’re headed? Pretty fantastic. Finally, you make a chocolate ganache to top it all off.
Now personally, I had never made a ganache, and the “frenchness” of the name scared me into thinking it would be a complicated, fancy process. Not so. In fact, a ganache is essentially melted chocolate and heavy cream or milk. It’s not nearly as hard as it sounds, and kevinandamanda.com walks you through the whole process.
When I got started, I tried to crush my cookies in a blender (I don’t have a food-processor). It worked, but I could only do a few at a time. Next time, I will probably just crush by hand. So step one could have been easier for me.
Step two was when I realized that we were down to our last 16 ounces of peanut butter, and I needed to use them. I carefully sneaked into the closet knowing that Ryan was not going to have peanut butter for the next morning’s breakfast, but knowing I’d replace it within 24 hours. Maybe he wouldn’t notice? (He noticed.) However, he said the pie was worth it. He’d have to have Nutella on his oatmeal. Poor guy.
If your peanut butter filling doesn’t lay quite flat at first, don’t worry. It will level out as it sits and the ganache is going to cover it anyway.
I made one big mistake. I didn’t read the line of the recipe that reminds you to keep aside two tablespoons of peanut butter for the ganache. Face palm. So I got creative. Nutella to the rescue. It’s chocolate anyway, right?
When I got to step three, ganache, I ended up making my ganache with Nutella, chocolate chips, and almond milk, then I added a teaspoon of vanilla. It was creamy and smooth, so I was happy. Plus, I told myself I had made it healthier. Ha.
Do you ever do that happy dance when you try a new recipe and it looks like the picture? This was one of those moments for me. Actual clapping may have occurred.
Now was the hard part: waiting. I put my prized pie in the refrigerator until the next night when our company came over. When I pulled it out, I seriously held my breath hoping that I made it right and hoping all of the layers were set. They were!!! My very patient company also put up with me as I took a few pictures.
This pie received great reviews all around. The number one fan was . . . Ryan. He ate a small piece every evening until it was gone. He absolutely LOVED it. His peanut butter sacrifice was rewarded.
Time: Took about 30 minutes to assemble, then chilled overnight (but only has to chill for 2 hours)
Consensus: SUPER rich, but so delicious. Perfect with a large glass of milk. Ryan has already asked when I’ll be making it again.
Level of Difficulty: Medium. Crushing the cookies was the hardest part. This really wasn’t hard at all.
- $2.50 Oreo Cookies
- $1.25 2 sticks Butter
- $2.00 16 oz. Peanut Butter
- $0.25 1 cup Powdered Sugar
- $1.00 1 cup Chocolate Chips
- $0.25 ½ cup Almond Milk (Heavy Whipping Cream in original)
- $7.25 Total
If you’re going to buy these ingredients just for this dish, cost will be on the pricier side of desserts that I normally make because of the peanut butter and cookies. However, I happened to have all the ingredients on hand, so I was happy to make this recipe without adding any items to my grocery list and feel pretty thrifty doing it!
We loved this Peanut Butter Pie recipe from kevinandamanda.com, and we’ll be sure to make it again. Next time, I want to add Reese’s Pieces to the peanut butter layer. Yum!
What’s your favorite peanut butter dessert?