Oh my, am I a chocolate-and-peanut-butter fan. Whoever discovered the brilliance of combining chocolate and peanut butter should be knighted. The salty-sweet-rich flavors merge to create flavor nirvana. Noting all the chocolate and peanut butter candy, desserts and other sweet concoctions, I think I can safely say I am not alone in the love of this flavor pair.
In the summer, this is my favorite way to enjoy a bit of chocolate with a rich-tasting, yet surprisingly light, peanut butter pie. Based on a Cooking Light recipe, this dessert is sure to be a crowd pleaser at your next summer get-together.
Peanut Butter Pie
1 cup crushed Graham Crackers (I like to use chocolate Grahams)
¼ cup melted butter
2/3 cup sugar
¼ cup cornstarch
½ teaspoon salt
1 1/3 cup skim milk
2 eggs, beaten
2 tablespoons creamy peanut butter
2 teaspoons vanilla extract
Bottled Chocolate Sauce
Preheat oven to 350 degrees.
In a pie dish, combine the Graham Crackers and butter and press into the bottom and sides of the dish. Bake for 10-12 minutes or until the crust is slightly browned.
Combine the sugar, cornstarch and salt in a small sauce pan. Gradually add the milk, stirring with a whisk constantly, until the mixture comes to a boil. Allow to boil 1 minute and then add a small bit (about ½ cup) of the milk mixture to the eggs, to warm eggs before adding to the sauce pan (to prevent the eggs from “scrambling”). Add the eggs to the milk mixture and cook over medium heat for a minute or two until the mixture thickens. Remove from heat and add the peanut butter and vanilla.
Pour the peanut butter mixture into the prepared Graham Cracker crust. Refrigerate for 4 hours or up until a day or two before serving. When ready to serve, drizzle chocolate sauce on top.
Serves 8, if you are feeling generous…less, if you need a good chocolate/peanut butter