This Peanut Butter Cup Pie is layer upon layer of absolute deliciousness! Peanut Butter Lovers, this is for you!
So, I’m going to be turning 35 on Sunday. (I should just own it, right? I was hesitant to type the actual number, but I’m going to go with just owning it.) And so I’ve been thinking a lot about the last year of my life, the 35th year. And if you don’t mind, I’m going to get a little preachy up here on my high horse soap box. #thatstotallyathing
Here’s the most important thing that I learned this last year: Marriage takes a ton of work.
I know it sounds super obvious, but hear me out. So in the last six months, we found a babysitter that we really loved (who just moved out of state and I’m totally in tears and in denial at the same time), and we hired her about two times a month. Yes, it was an expensive endeavor, but one that was worth every penny. It is quite literally the best thing that we have ever done for our marriage.
There were many times that we had absolutely no plans going into the date night and we would do something as “lame” as going to a chain restaurant and talk to each other over appetizers and cocktails . . . . Now that I think about it, those were actually my very favorite dates because I had no expectations about the night being super magical or romantic going into them. (I can totally imagine Nathan in my head saying, “Gee, thanks, Lisa.”)
And maybe that gets to the heart of why these date nights have made such a difference for us. For us, at it’s core, our marriage is about two best friends who are partners in life. But when you have really little kids it’s easy to start hating your friend. I mean, sure you still love them, but you kind of forget that you like them too. And these date nights reminded us how much we like each other. Like we really like each other.
In the end there is no one that I would rather split a plate of calamari with.
So, since I am entering the age where I am old and wise, I say this to you friends: Even if you feel like your marriage is the absolute best it could be, take some time and go on some dates. It is worth the investment of time and money. I don’t think Nathan and I have been in a better place since before my mom passed away. #worthit
Now let’s talk Peanut Butter Cup Pie!
This bad boy starts with a vanilla wafer crust that I picked up courtesy of Trish at Mom on Timeout. (She’s the best, guys.) Then a layer of chocolate ganache, some actual peanut butter cups, the most amazing peanut butter filling, a little chocolate drizzle and finally some chocolate whipped cream frosting. In other words, OMERGHAD!
And just like planning date nights, this pie takes a little time and some effort, but it is SO worth it!
- 60 Nilla Waffers
- 1/3 cup butter, melted
- 1/4 cup granulated sugar
- Ganache Layer
- 4 oz milk chocolate chips
- 1/2 cup heavy cream
- Peanut Butter Cup Layer
- 9 full sized peanut butter cups
- Filling Layer
- 2 TBSPs granulated sugar
- 1 cup heavy cream, cold
- 1 cup creamy peanut butter
- 8 oz cream cheese, room temperature
- 1/2 cup granulated sugar
- Chocolate Drizzle
- 1/2 cup milk chocolate chips
- Chocolate Whipped Cream Frosting
- 2 TBSPs granulated sugar
- 1 cup heavy cream
- 2 TBSPs unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- Preheat your oven to 350 degrees.
- In a food processor , blend together the vanilla wafers. Then blend in the 1/3 cup melted butter and 1/4 cup granulated sugar. Press into a deep dish pie pan and bake for 10 minutes.
- When you put the crust in the oven, put your metal mixing bowl (from a stand mixer) and metal whisk in the freezer for 15 minutes.
- In a microwave safe measuring cup, combine the 4 oz of milk chocolate chips and the 1/2 cup heavy cream. Microwave at half power for a minute. Stir, and then microwave in 30 second intervals until it is fully combined and smooth. Pour into the bottom of the pie crust and cool in the refrigerator for 10 minutes.
- While the you are waiting for the chocolate and pie crust to cool, combine the 2 TBSPs sugar and 1 cup heavy cream in the frozen metal bowl and beat on medium until soft peaks begin to form. Then beat in the 1 cup peanut butter. Once that is combined, beat in the room temperature cream cheese and 1/2 cup granulated sugar, until fully combined.
- Put 9 full sized peanut butter cups in the bottom of the pie crust on top of the cooled ganache. Top with the creamy peanut butter filling and spread it to the edges.
- Melt the 1/2 cup milk chocolate chips and drizzle over the finished pie. You may not use all of the chocolate. Allow to firm up in the refrigerator for at least four hours.
- Before serving, make the chocolate whipped cream frosting. Freeze your metal bowl and whisk for 15 minutes. Then add 2 TBSPs granulated and 1 cup cold heavy cream. Whisk until soft peaks begin to form. Then whisk in 2 TBSPs unsweetened cocoa powder and 1/2 cup powdered sugar until combined. Put it into a piping bag and pipe around the edges of the pie.
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