Chocolate Peanut Butter Cream Pie



Chocolate Peanut Butter Cream Pie 

Crust:
1 1/2 cups all-purpose flour
3 oz. shredded dark chocolate
1 egg
1 Tbs. white vinegar
6 Tbs. ice cold butter, cubed into 1/2″ pieces
2-3 Tbs. ice water

 

Follow these instructions for the Perfect Pie Crust.

 

Preheat oven to 375 degrees.


Bake the crusts (previously chilled) – or you can make one big pie – at 375 degrees for 30 minutes. 

Allow to cool before filling.

 

Filling:
2 cups sour cream
1/3 cup white sugar
1/3 cup powdered sugar
1 cup smooth peanut butter

 

Whip together the sour cream and sugars in a large bowl. Slowly whisk in the peanut butter to create swirls.


Fill the cooled pie crust(s). Allow to chill in the fridge for about 2 hours to set before slicing.

 

Brian says it’s kind of like really, REALLY yummy peanut butter on chocolate toast! Possibly alongside a large glass of milk – Y.U.M.

 

 

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