American Pie Council

Peanut Butter Passion Pie

1 ½ c. graham crackers, crushed
2 T. brown sugar
5 T. melted butter

Mix together and press into 9” pie pan. Bake at 350° for 10 minutes. Set aside to cool on wire rack.

Filling One:

1 T. water
1 t. unflavored gelatin
4 1/2 oz. peanut butter chips (1/2 of a bag)
1 c. heavy cream
¼ c. sugar

Sprinkle gelatin over water in small bowl and let soften for about 3 or 4 minutes. In a small saucepan, heat cream until it comes to a gentle boil. Pour peanut butter chips into the cream and stir until melted. Stir in gelatin mixture and combine well. Set aside. In an electric mixer, whip cream and sugar until stiff peaks form. Fold into peanut butter mixture. Set aside.

Filling Two:

½ c. butter, softened
¾ c. sugar
2 oz. unsweetened chocolate, melted
2 eggs
1/2 t. vanilla

In an electric mixer, beat butter and sugar until light and fluffy. Add chocolate and vanilla and combine well. Add eggs, one at a time and beat for 3 or 4 minutes after each one. Set aside.

Filling Three:

1 cup Reese’s peanut butter chocolate spread
¼ c. chopped peanuts

Mix together.

Sweetened whipped cream
2 - 3 T. chocolate fudge ice cream topping
2 – 3 T. caramel ice cream topping
Peanut butter cup candies for garnish

To assemble the pie: spread the peanut butter chocolate spread in the bottom of the pie shell. Spread peanut butter filling on top of this and then top with the chocolate filling. Pipe whipped cream on top of pie and drizzle with chocolate fudge topping and caramel topping. Sprinkle with chopped peanut butter cup candies. Store in the refrigerator.