When I was growing up, I had absolutely no inclination to learn to cook. My mom tried hard to pass on her amazing culinary skills to me, and I would have no part in it. I got married and still had zero idea how to cook anything. As newlyweds, we moved to Del Rio, Texas, which I have affectionately referred to as “The sweaty butt crack of the United States”. There was nothing to do, and very few restaurants around. Cary and all of his friends were going through the rigorous process of pilot training, and I made it my mission to feed them great food.
In the early quest to fatten up my husband and his friends, I had several memorable flops. I can’t talk about crepes without getting angry.
But I also had several memorable first victories. This absolutely amazing Chocolate Peanut Butter Pie is the first thing I made where I thought to myself, “Hey! I made this! And it’s better than something I could have bought at the store!” The satisfaction launched me into my passion for making delicious food, and fattening up all of my friends.
This pie is special to me for nostalgic reasons, but it’s also special to me because it’s just so dang delicious. Simple ingredients combine to something much more delicious than it’s individual parts, and it’s just such a treat. Make this, friends!
Let’s get fat together.
Ingredients
Method
- To prepare the crust: Crush 25 oreos with a rolling pin, heavy pot, or food processor. Combine with melted butter and press into 9 inch pie plate. Refrigerate for 20 minutes to harden.
- In a large bowl, cream together peanut butter and cream cheese. Add powdered sugar and mix until smooth and creamy. Stir in whipped cream and mix until smooth and no lumps remain.
- Pour filling into pie crust. Freeze for at least an hour.
- Drizzle with hot fudge and crumbled candy bars and serve immediately. Store leftovers covered in the freezer.
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