This recipe was given to me many years ago by my dear friend Jill. I typically make this pie once a year, on Father’s Day, as it is one of Matt’s favorites. I would make it more often, but it is a dangerous item to have in our refrigerator. It is rich, incredibly tasty, and I have a hard time controlling myself when it is around.
And here Matt thought I made this pie for him on his special day…
Chocolate Peanut Butter Pie
1/2 cup butter
1/2 cup natural peanut butter (I used homemade creamy peanut butter.)
4 squares of unsweetened chocolate
1 1/4 cup sucanat (or sugar)
1 teaspoon vanilla extract
4 eggs (I trust free range, organic eggs for this pie.)
1 baked pie crust (Here’s my whole wheat pie crust recipe.)
Bake a pie crust. I recommend this recipe. Allow crust to cool.
In a small saucepan, melt butter, peanut butter, unsweetened chocolate, and sucanat together, stirring frequently. Pour melted mixture into a mixing bowl. Beat in vanilla and eggs – ONE LITTLE EGG AT A TIME.
It is very important that you add eggs one at a time, allowing time for each egg to thicken the mixture and to help the mixture to become creamy. I got lazy once and just threw all the eggs in at one time and I can assure you, my laziness did not pay off. Take the extra few minutes to follow directions. We make our kids do it, right? Set an example to your children and for Pete’s sake, follow directions. Your chocolate peanut butter happiness depends on it. ;)
Once the mixture is thick and creamy, pour it into the pie shell. Chill for at least two hours before serving. Lick the bowl before anyone comes into the kitchen to fight you for the beaters.
Oops, did I just say that out loud? ;)
FYI – If you whip some fresh cream and plop it on top of your piece of pie, this amazing dessert, if it is actually possible, becomes even more amazing.
I feel as though I should now give some sort of disclaimer about eating raw eggs, so here is my smallish attempt at it. Because of the research I’ve done, I completely and totally trust the organic, free range, farm fresh eggs that we are able to obtain, and I do not hesitate to eat them raw in our smoothies, milk shakes and this pie. Not only do I not fear that they will harm us, I love them for their wonderful health benefits. I do not feel the same way about conventional, store-bought eggs, but that’s just me. I’m not a risk taker, but neither do I have one little hesitation about eating this pie when I make it with our good eggs. (Trust me, you should have seen me eating this pie, without hesitation, on Father’s Day, with a big chocolaty grin on my face.) Feel free to make your own decisions about this, and we can all still be great friends. :)
So, how long would this pie stay in your fridge before it got eaten?