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.
Peanut Butter Pie with Peanut Butter Chocolate Chip Crust
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
- Preheat the oven to 375°F.
- In a small bowl, mix together the crushed peanut butter chocolate chip cookies and the melted butter.
- Evenly press the mixture into a 9″ pie plate and top with chocolate chips.
- 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.
- In a large mixing bowl, whip cream cheese until soft and fluffy.
- Beat in sugar and peanut butter.
- Slowly pour in milk, beating mixture until smooth
- Fold whipped topping into mixture.
- Pour mixture into crust and decorate with chocolate chips if you’d like.
- Freeze until firm.
- Store any leftovers in freezer.