Thursday, August 14, 2014

Frozen Peanut Butter Pie with Brownie Brittle Crust

Yum
Peanut Butter Pie


This recipe has been in my archives FOR-EVER!  I was looking through a binder where I keep my recipes.  I know, kind of old school.  I came across my Peanut Butter Pie recipe that I made when I was first married...EONS ago!  A friend had shared it at a picnic and we fell in love...not with the friend, the pie of course!  I made it a lot back in those early marriage days, but then there were kiddos and this recipe seemed to "disappear" into the archives of the binder.  Well, no longer!  I dusted that recipe off and got assembling.  See, this is a no bake pie!  When it was done...my kiddos were drooling!  All these years and they had never had this awesome pie.  The girls felt like I had been holding out on them...a topic for therapy later.  :)

One of the best parts of this pie is that I updated it a little by making a chocolate crust with one of my favorite go to munchies, Sheila G's Brownie Brittle.
It made this Peanut Butter Pie even more delish than it already was!



Chocolate and Peanut Butter...the most perfect combo!

Ingredients for the crust:
2 packages of Sheila G's Brownie Brittle (I used Toffee Crunch)
2/3 cup melted butter
Ingredients for the pie:
1 cup powdered sugar
1 cup crunchy peanut butter
1 can sweetened condensed milk
1 container cool whip
Whipped cream in a can
1/4 cup chocolate chunks
1/4 cup peanut butter chips
1/2 cup malted milk balls
Directions:
Crush the packages of Sheila G's Brownie Brittle or pulse in a food processor.  Mix the crumbs with melted butter and press into a 9" pie pan.  In a separate bowl, mix together sugar, peanut butter and condensed milk until well blended.  Fold in the cool whip.  Pour into the pie crust and freeze overnight. 
Before serving, add dollops of whipped cream around the edge of the pie and place a malted milk ball in the center of each dollop of whipped cream.  Sprinkle the center of the pie with peanut butter chips and chocolate chunks.  Let pie sit out 10 minutes before serving, for easier cutting.



You will just die over this combo!  Such an easy pie to make.  Make sure to make the pie the day before so that it can sit in your freezer overnight.  The texture is so creamy and I love the addition of the
Sheila G's Brownie Brittle Crust.  This may just be a "face plant pie."  Couldn't you just stick your face in it?  I think I actually could...it is so yummy!

Celebrate the little things that make life sweet,