I can’t believe we haven’t talked about chocolate peanut butter pie yet. I can’t believe I haven’t told you about the biggest, most epic peanut butter cup of your life.
Except, that I have. I shared it with you in April of 2011 and completely forgot!
April is this blog’s anniversary. A moment, which for the most part, has gone completely unrecognized.
That’s one thing with which I struggle – remembering to celebrate milestones. I’d like to think I come by this hiccup honestly. Growing up, birthdays weren’t a big deal in our house. It wasn’t uncommon to celebrate them weeks or even months after the fact. Heck, from time-to-time they’ve even been forgotten.
This isn’t because my family didn’t, and doesn’t, love one anther. We did. We do. We always will. Life in our house was busy. It still is.
We are the kind of people who create impossibly long to do lists. We’re the sort of folks who organize events and meticulously plan our lives around the schedules of our favorite teams.
So now, I’m almost 31. (My birthday’s only 81 days away!) My blog is nearly six-years-old. And my brother, the best big brother in the whole wide world, just celebrated another birthday.
He did so as is to be expected – beside a baseball field. A University of Puget Sound baseball alum, he’d organized an alumni get-together. There was grilling, a bit of beer drinking, and a healthy dose of heckling.
Plus, there was pie. Chocolate Peanut Butter Pie.
Because I’ve already shared the recipe with you and because I made WAY too much piecrust, I figured what the heck. Let’s make some Mini Chocolate Peanut Butter Pies.
For the record, making too much pie crust is a “mistake” I highly recommend.
Mini Chocolate Peanut Butter Pies
Miniaturized from The Ark, Cuisine of the Pacific Northwest by Jimella Lucas & Nanci Main
Serves 10 to 12
¾ cup crushed Graham Crackers
¾ cup crushed chocolate wafers
¼ cup sugar
¼ tsp cinnamon
1/8 tsp mace
1/8 tsp ground nutmeg
¼ cup coarsely chopped almonds (peanuts and walnuts work too)
¼ cup melted butter
1 TBS dark rum (optional)
1 TBS vanilla
In a food processor, combine Graham Crackers, chocolate wafers, sugar, cinnamon, mace, nutmeg, and almonds. Pulse until they resemble dirt.
In another bowl, combine butter, rum, and vanilla. Mix two combinations together.
Line mini muffin tins with plastic wrap. Using your fingers, press roughly ½ TBS crust mixture into lined tins, creating crust.
8 oz softened cream cheese
½ cup sugar (The original recipe calls for 1 cup, but we cut it in half because the full cup is way too sweet)
1 cup peanut butter (chunky it preferred)
2 TBS melted butter
1 cup whipping cream
1 TBS vanilla
Whip cream cheese until fluffy, scraping bowl often. Slowly add sugar, peanut butter, and melted butter.
Whip whipping cream and vanilla until firm.
Blend 1/3 of whipped cream into peanut butter mixture. Fold peanut butter mixture into remaining whipped cream until thoroughly incorporated. Fill piecrusts with a heaping ½ TBS mixture, smoothing top. Chill in a refrigerator.
4 oz semi-sweet chocolate
2 TBS butter
2 TBS salad oil (vegetable oil)
¼ cup chopped nuts (optional, we use peanuts, but you could use almonds or mixed nuts too)
Melt chocolate, butter, and oil in a double boiler, stirring frequently.
Note: A double boiler is a pot filled half way with simmering water and a glass bowl placed on top. The bottom of the bowl should be an inch from the water, not touching it. You can also melt the chocolate topping in the microwave for 30 second intervals, stirring after each interval just until melted.
Spread 1 tsp chocolate mixture on each mini pie. Sprinkle with nuts. Chill pies thoroughly.