Chocolate Peanut Butter PiePosted: August 24, 2015 | |
Ok folks! This is it! My first paid blogging opportunity! I have to say, I am quite pumped to be able to share this recipe with you. It turned out quite well and makes for an incredible restaurant-style desert with all the fanciness that you’d expect from a chocolate peanut butter pie.
I decided to make a custard-based recipe, seeing as how I can now eat all the tempered egg yolks that I want now! Yay being done with pregnancy!!
Hey! Look what we baked!! Justin and I welcomed our little girl, Anna, into the world on August 17. She’s perfect. She sleeps and eats so well – She takes after her maman! We feel so blessed and overjoyed to have her in our family.
Now for the good stuff. This post was sponsored by Hershey’s. I’ve been compensated and they mailed me a tasty jar of Reese’s Peanut Butter Spread to make a unique recipe out of. Thanks!
Chocolate Peanut Butter Pie
You will need:
6 egg yolks
1 can sweetened condensed milk
1.5 cups milk
1 tbsp vanilla
1 cup reduced fat cream cheese
2 cups Oreo Cookie Crumbs
3/4 cup melted butter
Begin by separating the egg yolks from the whites into a heat-proof bowl. Add sweetened condensed milk and beat until frothy. Meanwhile, heat the milk and vanilla on the stove until steaming (whisk while doing so. You don’t want to burn the milk!) Once steaming, gradually add the milk to the egg yolk mixture while whisking all the while. Transfer back to the pot and heat on medium low, keeping a close eye on it, and whisking the mixture frequently to make sure the custard doesn’t break. Melt the butter and mix with the Oreo cookie crumbs. Distribute into the bottom of some fancy cups (I used martini glasses). Using an electric mixer, blend the Reese’s Peanut Butter Spread and cream cheese until evenly combined. Once the custard is thick and can cover the back of a spoon, add to peanut butter/cream cheese mixture and mix until fully combined. Add to martini glasses and let set in fridge for at least 4 hours before serving. Top with whip cream and a little more cookie crumbs for a tasty and fancy desert!