I first saw this pie on Pinterest and was encouraged by a reader on facebook to hunt down the recipe. I think, in a move of sheer self preservation, I'd left the post at just sharing the photo and hoping that would be enough to quench my craving for a gooey, sweet, peanut buttery, hot fudgy, crispy cookie crusty bite of this delight.
But, as a I can't very well leave a sincere request hanging, I am compelled to post the recipe. Let us all be blessed with at least some willpower around this thing.
CHOCOLATE GRAHAM CRACKER CRUST
1 1/4 C Natural Graham Cracker Crumbs, Fine (about 9 crackers)
1/4 C Sugar
1/4 C Cocoa Powder, Unsweetened
1/3 C Organic butter, Melted
Make crumbs either in a food processor, or the old-fashioned way like my mom did, by putting them in a Ziploc bag and using a rolling pin.
Stir together the crumbs, sugar, cocoa powder and the butter until the mixture is combined well. You can also do this step in a food processor.
Press the mixture onto the bottom of a buttered 10-inch pan. Bake at 180° C (350° F) for 5-7 minutes.
Cool, covered, while making the filling.
Note: Safeway usually carries Open Nature, a 100% natural graham cracker brand.
[caption id="attachment_313" align="alignright" width="300"]
© yummyluv.blogspot.com[/caption]WHIPPED CREAM FOR PIE FILLING
1 1/2 C organic whipping cream
1 tsp organic vanilla
1/4 C organic powdered sugar
Whip with mixer or by hand (the mixer is much easier) until fluffy and peaks form. Stop there, or you'll make butter.
Divide in half. You'll use half in the pie and half on top.
KELLY’S HOMEMADE ORGANIC HOT FUDGE SAUCE
1 C organic butter
1/3 C + 2 Tbs organic cocoa powder
1/2 C organic raw sugar
1/2 tsp organic vanilla extract
pinch sea salt
In medium saucepan, melt the butter and stir in the cocoa, sugar and salt. Keep stirring until all sugar dissolves, boil gently for a few minutes, being careful not to let it burn. Remove from heat, add vanilla and stir. Sauce will thicken as it cools.
This makes about 2 cups, and you'll only need about 1.5 for the pie (then again, use it all if you want, we're certainly not counting calories with this baby!).
Divide.
Set aside 2 Tbs for topping. Put in a plastic baggie to use as a frosting tool.
PIE FILLING
1 C organic creamy peanut butter (set aside 2 Tbs for topping. Put in plastic baggie for frosting later.)
1 package (8 ounces) organic cream cheese, room temperature
½ C sugar
1 1/2 C whipped cream (from above)
1 1/2 C organic hot fudge sauce
PUTTING IT ALL TOGETHER
In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in one half of whipped cream. Spoon the mixture into the crust and smooth to edges.
If your hot fudge has cooled and hardened, reheat just until soft enough to spread. Spread on top of peanut butter layer.
Refrigerate pie until just before serving.
At serving time, carefully spread remaining whipped cream on top of pie.
Knead the reserved hot fudge in baggie with hands; cut a tiny hole in the corner of the baggie and pipe over pie. Repeat with the reserved peanut butter and pipe on pie in opposite direction.
Serve.
