The problem with being a baker (am I allowed to call myself that yet?) is that whenever you go visit someone or have guests come visit you, they always ask if you made dessert. I mean, I call that a “problem”, but it’s really not. I love being able to bake and serve people my treats, so I always try to keep a couple basic ingredients on hand so I can always have a quick dessert whipped up at any moment.
Last weekend, we went up to Micah’s aunt and uncle’s cabin in northern Minnesota. They’re always so sweet and have hosted us up there for the past 3 years. They make us food, take us out fishing and let us crash at their tiny, but adorable cabin. The day before we left I decided last-minute to bring up a dessert. I needed it to be an easy recipe that tasted delicious and traveled well in the car for 3-4 hours. This is where the peanut butter chocolate pie comes in.
This pie was AMAZING. The oreo crust and creamy peanut butter filling were the perfect textures and the (dark) chocolate ganache complimented it so well.
You’ll have to bear with me–normally I take the time to experiment and make recipes my own, but this time I pretty much made the pie as I found it. That being said, I want to give the original baker credit, so I’m just going to direct you to the original recipe:
The crust and peanut butter filling were amazing and I didn’t change a single thing there. I did use dark chocolate chips for my ganache topping, and because I’m a sucker for chocolate, I used the whole bag of chips and used closer to 1 cup of heavy whipping cream instead of 1/2 cup. Otherwise, this recipe is perfection–go make it right now!