My Pi Day Pie

Please excuse my mini hiatus. I tend to take the month off to celebrate my birthday. Yes, the whole month. My grandma taught me that 🙂 I’ve entered a new chapter of life (my thirties!) and am fully rejuvenated thanks to a spa day at the Four Seasons that I gifted myself. So, despite the 30°F temps here in Chicagoland, it’s time to come out of hibernation.

I know, Pi Day was  12 days ago, but I wanted to share my nerdy tradition with you. If you’re not familiar with Pi Day, it is exactly what you’d expect it to be: a celebration of the mathematical constant better known as pi (π). Even though PIE Day is January 23rd, I still find it  fun to bake a pie for PI Day and give a little birthday shout out to my man Albert Einstein. Last year I made a peanut butter and jelly pie for my coworkers. It turned out…OK…but I didn’t use any sort of recipe so it didn’t turn out quite right. It was too soft. This year, keeping with the peanut butter idea, I made a peanut butter pie with peanut butter chocolate chip cookies.

About a week before Pi Day, I made peanut butter chocolate chip cookies. They were a little crispier than we like, and my husband happened to comment that they’d make a good pie crust. And just like that, my Pi Day pie idea was born. It turned out great and I decided not to bring it to work – I just shared it with my boys at home.

 Pi_pie

Peanut Butter Pie with Peanut Butter Chocolate Chip Crust

Ingredients:
For the crust:
1-1/2 cups crushed peanut butter chocolate chip cookies
4T. butter, melted
1/2 cup chocolate chips

For the filling:
4 oz. cream cheese, softened
1 cup confectioners sugar
1/2 cup creamy peanut butter
1/2 cup milk
1 container (8 ounce) of Cool Whip (I used reduced fat)
1/2 cup chocolate chips for decoration

Directions:

  1. Preheat the oven to 375°F.
  2. In a small bowl, mix together the crushed peanut butter chocolate chip cookies and the melted butter.
  3. Evenly press the mixture into a 9″ pie plate and top with chocolate chips.
  4. Bake the pie crust for about 10 minutes. When you take it out of the oven, spread the melted chocolate chips around to form a thin layer over the entire crust.
  5. In a large mixing bowl, whip cream cheese until soft and fluffy.
  6. Beat in sugar and peanut butter.
  7. Slowly pour in milk, beating mixture until smooth
  8. Fold whipped topping into mixture. 
  9. Pour mixture into crust and decorate with chocolate chips if you’d like.
  10. Freeze until firm.
  11. Store any leftovers in freezer.

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