I'd like to think I am a foodie. For one the word is cool and to I'd like to think my constant eating of food qualifies me to be one :) Let me preface this with "I love my sister." Ha...you know when a statement starts of that way, it's never going to lead to a good place for her ;) We were having this conversation about one of her friends who is a Facebook friend to both of us. I mentioned how I thought he was niffty because he was a foodie like me and I loved all his pictures of food. To which my sister said something along the lines of how he was an actual foodie. Now, what is that supposed to mean? Clearly implying I am not a real foodie but what is that supposed to mean? So apparently there are some prerequisites to being admitted to the foodie club, but I am just going to plant my flag and say I am one :) So nana-nana-nana.....I also take the high road....can't you tell!?
Yesterday the hubby and I enjoyed our
So while I stuff my face with yummy left overs, you enjoy this yummy recipe for deep dish peanut butter pie! Need I say more...OKAY...I will! Well the name alone sold me. I mean deep dish anything is amazing and peanut butter! And then we have chocolate covered? Also something that needs no more explanation for me. But what really caught my eye was this pretzel crust. I have never made anything other than a dough or cookie crust. And it sounded so cool! And how would it taste? So I took the plunge and made it. Here is my take: Deep Dish pie....amazing. The chocolate, delicious! The pretzel crust: great IF you like your sweet and salty combination. Even when you use non-salted pretzels. If you love the combo you will love this, if you don't-- I'd substitute to a cookie crust.
Preheat Oven to 350F Degrees
FOR THE PRETZEL CRUST
6 c. of finely crushed pretzels
1 c. melted butter
1 1/4 c. milk chocolate chips
FOR THE PIE
2/3 c. peanut butter (I used crunchy for texture)
8 oz. softened cream cheese
1 tsp. vanilla
2 c. powdered sugar
2 c. of heavy whipping cream (liquid) -- whipped (about 4 c. whipped or 4 c. of whipped topping such as Cool Whip)
3/4 bag of Reese's Mini Peanut Butter Cups
For the Crust:
In a medium bowl combine crushed pretzels, butter and sugar until a sand like texture is reached. Coat a springform pan with cooking spray. Using the bottom of a glass or a spice bottle, press firmly into pan (pressing up the sides and firmly into the bottom of the pan). Also press the edges to create creases to your "dish." Bake for about 10 minutes, and then sprinkle chocolate chips over the bottom of the crust. Bake for an additional 5 minutes before removing from oven. Once removed, using a spatula, spread the melted chocolate chips to evenly coat the bottom and side of the pretzel crust with a thin layer of chocolate. Allow chocolate to completely cool in refrigerator before filling. Remove from springform pan.
For the Filling:
In the bowl of a stand mixer fitted with paddle attachment, cream together the peanut butter, cream cheese, vanilla and powdered sugar. Then gently fold in 2 c. (or half) of the whipped cream or whipped topping. This should result in a light and fluffy texture. Spread the filling evenly in the deep dish.
Sweeten the remaining whipped cream by whisking in 1/4 c. powdered sugar (sifted). Spread over peanut butter filling.
For the topping:
Top with Reese's Mini Peanut Butter Cups (a mixture of whole cup and crushed cups). Per Yammie, I used crushed Reese's along the edges and a mixture of whole cups and crushed Reese's in the middle. Keep refrigerated or frozen. I preferred refrigerated.