How about a Mocha Peanut Butter Pie for dessert tonight?

Posted on by laurenarva

I’ve never really considered myself a dessert person. Don’t get me wrong – I love and enjoy sweets and goodies as much as the next person, but growing up, my family didn’t really have dessert in the sense that it was consumed immediately following dinner. Rather, in true European fashion (both of my parents have European backgrounds), the norm was to enjoy a cup of coffee or tea, later on in the evening, accompanied by a sweet treat.

We still savoured dessert. Perhaps just not in the timely manner it’s usually savoured in.

I came across a recipe for a Mocha Peanut Butter Pie from pinchofyum.com, and because it sounds so insanely delicious, I wanted to share it with all of you. Check it out.

“Ingredients

“Crust Layer:

“Filling Layer:

  • 8 ounces cream cheese, softened
  • 1 cup creamy peanut butter
  • 3/4 cup powdered sugar
  • 1 tablespoon vanilla
  • 8 ounces whipped topping, thawed

“Topping Layers:

  • chocolate chips (optional)
  • 20 mini peanut butter cups, cut into chunks
  • 4–5 big scoops of chocolate ice cream, softened
  • melted chocolate to drizzle (I like to use dark chocolate!)

“Crust: Pulse cookies in a food processor until very finely ground (it helps to do this in batches). Transfer crumbs to a bowl and mix with the espresso powder and butter. Press into a 10-inch pie dish, spreading the crust across the bottom and up the sides. Pop the pie into the freezer while you prep the filling.

“Filling: Using an electric mixer, beat the cream cheese and peanut butter until smooth. Add powdered sugar and vanilla. Mix until smooth. Beat in the whipped topping until just combined. Spread into chilled pie. Top with half of the peanut butter cups and press them in gently. Freeze for an hour or so, until mostly firm.

“Top Layer: When the pie is mostly solid, spread the softened ice cream over the top. Smooth the top with a spatula. Top with remaining Reeses’ cups, chocolate chips, and a drizzle of melted chocolate. Freeze again until solid (about 3 hours, to be safe). Use a hot knife to cut into slices,” the recipe explains.

I don’t know about you, but this sure as hell sounds like a fantastic option for both dessert and/or a sweet treat later on in the evening.

Photo by Elijah Crouch on Unsplash

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