Ok, I love to bake and cook, I just never do it because I am lazy and hate to clean and my house is always a mess and I hate that I have to clean everything first before I feel like I can start cooking.
So I have been spending a fair amount of time watching the Food Network and reading Whitney's Lovin' from the Oven because I am obsessed with blogs and there are around 50 now that I check regularly- either because the person writes well and I like to read, or it's a cooking blog and I am hungry and want to look at food, (LOL) or most validly, photography blogs for research for work so can stay on top of my game and continue to grow and develop and all that stuff.
I was watching the Joy Luck Club and there is this scene in there where one of the women makes a "Chocolate Peanut Butter Pie" for her husband because he loves it and they show the pie and it looks so good. So I went hunting and I found a recipe!
So anyway, here is my recipe to share, complete with pictures!
CHOCOLATE PEANUT BUTTER PIE
Filling:
8 oz. cream cheese, softened (I used 1/3 less fat cream cheese)
1 c. sugar (I mixed sugar and splenda)
1 c. creamy peanut butter (I used reduced fat chunky)
2 T. melted butter (I used 50 calorie per tab light butter)
1 c. whipping cream
1 T. vanilla
I also added 6 tablespoons of Wheat Germ to the batter, makes it nuttier and adds protein.
Topping:
4 oz. semisweet chocolate
2 T. butter
2 T. salad oil (This is just vegetable oil)
1/4 c. chopped peanuts
Some kind of crust or pan to dump it in!
Whip cream until firm. Whip in vanilla and set aside. Whip creamcheese until fluffy, then slowly add sugar, peanut butter and butter.Blend 1/3 of the whipped cream into the peanut butter mixture. Foldpeanut butter mixture into remaining whipped cream. Fill pie crust,smoothing top. Carefully wrap with plastic and chill overnight. (I only waited a couple hours and it was fine)
Topping: combine chocolate, butter and oil in top of a double boilerover medium heat until mixture melts. Remove from heat and cool slightly.Spread chocolate on cooled pie, starting from center and working out.Sprinkle top with peanuts while chocolate is still soft.
Here I am whippin' the cream.
Here is the batter before adding the whipped cream.
After folding in the whipped cream.
Ready to go in the fridge!
I used the mini-pans so that I could control serving-size. I was going to use one big red0ced fat crust, but when I read the labels, I realized there was only a 10 calorie difference between the minis and the reduced fat so I thought- what's the point? So here's the finished product! The chocolate was easier to spread when it was a little cooler, by the way.
Ta-da! They are still setting, so I haven't tasted them yet but I can tell you right now that the batter tasted VERY GOOD!
:D
UPDATE! I just checked them and they are all set so I cut one in half, and it popped right out of the pie tin, which I was not expecting but was Soooo happy about, I took a bite...
OH MY GOODNESS. This is the best thing I have ever put in my mouth! WAY better than a real Reese's! AHHHH! I highly reccomend the grahmn cracker crust! I took small measures to make the recipe healthier and you so can't tell so I reccomend the same to you!
SO GOOD! OH MY GOODNESS! I have to give them away or I am going to eat all of these!!!!
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