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Peanut Butter Chocolate Pie from Rod & Gun Club, Because the Divas Love You

Written By Pam Brandon and Anne-Marie Denicole On February 2, 2015

Peanut Butter Pie

In a world of chichi food, nothing says “I love you” for Valentine’s Day like a luscious homemade pie. We discovered this rich slice of peanut butter, chocolate chunks and fresh whipped cream on a fishing trip to the legendary Rod & Gun Club in Everglades City, Fla., where it’s been a favorite for decades.

This homey recipe will carry your sweetheart right back to a childhood of candy bars and gooey goodness. Here’s our version of this sweet pie for your sweetie pie.

Peanut Butter Chocolate Pie
Makes 9-inch pie

8 ounces chocolate wafer cookies, finely crushed to make 2 cups
4 tablespoons butter
2 cups heavy whipping cream, divided
1 teaspoon vanilla extract
1/2 cup firmly packed light brown sugar
3/4 cup creamy peanut butter
8 ounces cream cheese
1/2 cup semi-sweet chocolate chunks
2 tablespoons sugar
1/2 cup chopped salted peanuts, for garnish

Preheat to 350°F. For the crust, stir together cookie crumbs and butter in a small bowl with a fork. Press into 9-inch pie pan and bake 5 to 7 minutes. Remove from oven and cool.

For filling, beat 1 cup whipping cream, adding vanilla and sugar, until stiff peaks form. Set aside.
In another large bowl, whip together peanut butter and cream cheese until smooth. Stir in chocolate chunks and whipped cream, folding by hand until blended.

Whip remaining 1 cup whipping cream with sugar until stiff peaks form.
Pour filling into crust. Top with remaining whipped cream and garnish with chopped peanuts. Chill at least 1 hour before serving.

Diva confession: What to pair with this luscious pie? A glass of icy cold milk or a strong coffee work just fine, but you also could pour a caramelly Port, a gorgeous compliment to the rich peanut, cream and chocolate.

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