Peanut Butter Cup Pie
It’s a giant peanut butter cup!
SHUT UP. I KNOW.
And there are Justin’s peanut butter cups stuffed inside. Oh joy. Holiday joy. Feeling festive.
Now let’s discuss the obvious. That being that chocolate and peanut butter are the best together and that you should put this onto your holiday Must Bake List.
Disclaimer: If you don’t like the taste of coconut oil or coconut milk, this may not be the pie for you. It does taste coconutty. Not in an overly oily way, but in an oh there’s coconut milk/oil in that way.
I say again. If you feel meh about the taste to coconut, look away.
So another obvious thing we should discuss. This is peanut butter cup inception with peanut butter cups stuffed inside of a enormous peanut butter cup. In other food inception news, have you seen this pizzaception? The genius.
I’m just thinking out loud here (but I’m typing so it’s not really out loud, but humor me), but what if we threw an inception-themed holiday party? Like you had to make food inside of food foods. Ya know?! I think it would be just great.
Oh me oh my look at those peanut butter cups getting all cozy. Like a blanket of creamy peanut butter. To dream.
What’s on your holiday bake list so far?
I’ve been recently feeling the gingerbread and kicked off the gingerbreading with this Pumpkin Gingerbread Mug Cake on The Healthy Aperture Blog. It’s dense and oatmeal-filled and oh it’s what I want with my morning coffee. If you catch me in a coffee phase.
But let’s stay present in the moment. We’re talking peanut butter cup pie!
You do a cocoa graham cracker crust topped with a coconut milk-peanut butter mixture and filled with peanut butter cups and then you do this…
…this being you add a pour of coconut oil chocolate to the top.
We should change the frozen song to, do you wanna build a…giant peanut butter cup?
And the answer will always be yes because GIANT peanut butter cup.
Gimme a slice.
The last great thing about this recipe is that it’s no-bake.
Meaning that on Thanksgiving when ovens are filled with roasting turkeys and baked macaroni dishes and hasselback sweet potatoes and baking apples and you just don’t have oven space for anything else…you don’t have to stress about creating more oven space because this pie is NO-BAKE.
Peanut Butter Cup Pie
Yield: 1-9" pie
Total Time: 1 hour + overnight chill time
peanut butter mousse layer
1/4 cup milk
1/4 cup brown sugar, packed
1 tablespoon cornstarch
1 teaspoon vanilla
1, 15 oz can full-fat coconut milk, allowed to sit in fridge overnight
1/2 cup natural peanut butter
7 Justin's peanut butter cups
cocoa graham cracker crust
1 3/4 cup graham crackers, crushed
2 tablespoons dark cocoa powder
2 tablespoons brown sugar, packed
4 tablespoons melted butter
3 tablespoons peanut butter
2 tablespoons maple syrup
1 1/2 tablespoons coconut oil
scant 1 cup dark chocolate chips
Allow coconut milk to sit in the fridge overnight. The next day, remove the coconut milk can from the fridge and open it without shaking it. Scrape the solid coconut milk layer into a bowl. Add in the peanut butter. Set aside. Add cold milk to a saucepan, sprinkle the cornstarch over the top and whisk until the cornstarch dissolves. If your milk is hot when you add the cornstarch, your cornstarch will turn lumpy and it won't dissolve. Once dissolved, turn your burner on medium and heat milk + cornstarch mixture, stirring frequently, until it thickens (1-2 minute). Once thickened, turn off heat and add in brown sugar and vanilla. Mixture should turn a shiny caramel color. Gorgeous. Add the caramel colored mixture to the bowl with your coconut milk and peanut butter. Use an electric hand mixer to beat until smooth. Set aside.
Now make your crust. In a food processor, pulse together all crust ingredients until the mixture just holds together when squeezed into a ball. Dump crust into a greased 9" pie dish. Press the crust firmly into the dish and up the sides.
Now assemble your pie. Place 7 Justin's peanut butter cups onto the crust. Pour your peanut butter mousse over the peanut butter cups. Spread the mousse to the edges of the pie dish. Lastly, make your chocolate shell by combining chocolate chips and coconut oil in a microwave-safe mug. Heat in 30-second increments until melted. Once melted, pour on just enough chocolate shell to coat the top of the peanut butter pie. Cover and place in the fridge overnight or for at least 3 hours.