Frozen Peanut Butter and Chocolate Pie…hey, Lawdy mama!


About a week I got the most fierce hankering for some peanut butter and chocolate pie, the kind with a chocolate cookie crust.  And cold.  It had to be freezing.  It’s gotten so hot out that, like Key Lime Pie, a cold, creamy pie with a crunchy cookie crust is most welcome.  I wanted those sweet followed by salty flavors in my mouth and pronto.  Growing up, Dad was the only person in our house interested in peanut butter.  We always had a jar which was rock-hard because Mama insisted it be stored in the refrigerator.  What does a lady from Puerto Rico, who has no idea how to cook or even maneuver through the kitchen, know about peanut butter?  The only time I was even vaguely interested in peanuts was driving to and from college.  My roommate, Cindy, was from Fort Lauderdale.  In fact, we even went to high school together.  Anchor love, roomie!  Anyway, we’d be flying along, always barefooted, probably singing, in her little chocolate brown Toyota on I-75 when we’d catch a glimpse of a giant, beige blob in the sky.  That meant  we were either entering or leaving Ashburn, Georgia and the world’s largest peanut was looming ahead.


We’d laugh and laugh.  I mean, really.  Who cares that much about peanuts?  Well, I’ll tell you what.  I did.   Last week.  Roasted, salty, sweet, chocolate-y, creamy, dreamy, cold…  Bring it!  Perfect for Memorial Day weekend especially since this pie requires being made in advance and there’s no sweaty baking involved.  Slap this pie together and you’ll be a hero this weekend!


This recipe calls for freezing the pie as opposed to chilling it.  Strange, but, although I initially chilled the pie for 24 hours, when my family tasted it they all, and I mean ALL, said, “It’s so good I just wish it was colder.  Can you freeze it?”.  Hell, yeah I can!  And I did.  That’s about all it needed.  The crust can be made with the cookie of your choice.  I like chocolate graham crackers but Oreo’s may be used and are just fine.  I feel Oreo’s make the pie way too sweet but that’s just me.  You could even use Nutter Butter cookies.  Whatever strikes your fancy.  It’s an incredibly rich pie so cut your slices smaller than usual.  To make serving easier, I cut the pie into quarters then cut the quarters into individual portions.  I use the largest chef’s knife I own to cut it after the pie has sat on the counter 10-15 minutes to slightly soften.  After buying the peanut butter cup candies at the store, chill them in the refrigerator before and after chopping so they don’t melt into the pie batter.  The PB mini-cups decorating the edge of the pie are optional.  They look good but were just too sweet for me.  I left them on the edge of my plate.  I had some leftover cookie crumbs and scattered them on top.  And I bought a single serving bag of salted, roasted peanuts, you know… the kind you’d drop in your ice cold bottle of coke if you lived in the South?  Tossed them all over that pie and it was a triumph to behold and perfect for a holiday weekend.  So happy Memorial Day to Daddy and all our veterans.  Have a piece of pie!

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