This pie is like having a HUGE Reese's Peanut Butter Cup, only it's a fluffy, creamy pie that has all the nomminess of peanut butter without any of the stickiness. The chocolate coating is thin, soft, and delicate - so it's easy to cut through neatly, even without a heated knife. Having been a 'wallet chef' (i.e. I use my wallet to make people make me food) for years, I am delighted to give this pie of doom my highest wallet chef praise: "I would happily pay for this."
Sweetness level is just right - it's not a super-sweet pie - and the filling only needs needs 4 ingredients. I used a pre-made pie-crust because I have a) no oven, b) no idea how to bake anything.
Chocolate coating is made from Nugget's Haxx Chocolate Sauce for Dummies, and is easy peasy lazy mode as well.
Giant Peanut Butter Cup Pie
4 portions of sweetened condensed milk (1 can = 4 portions)
4 portions of cream (whipped to stiff peaks)
2 portions of peanut butter (melted)
1 portion of lemon juice (freshly squeezed)
- Melt peanut butter in rice cooker (if you dunno what this means, see the chocolate sauce)
- Combine melted peanut butter with condensed milk until all is one smooth happy colour
- Add lemon juice to peanut butter + condensed milk mixture, combine once again until happy
- Take 20 minutes to whip bloody whipped cream into stiff peaks by hand! !@#@^!#@#!
- Fold whipped cream into PB/condensed milk/lemon juice mixture until just incorporated
- Pour the whole lot into pie-crust
- Stick in fridge, ignore for 12-24 hours
- Spread chocolate sauce satisfyingly over top of pie
- Stick in fridge another 3-6 hours
- Cut big slice and NOOOOOOOOOOOOOOOOOM!
The stoopid cream has to be hand-whipped, because that apparently makes the whole thing hold up better. Aerosol whipped cream will NOT work, your pie will ooze and sludge and never solidify. On the bright side, if you DO choose to use aerosol whipped cream, you can then stick the mixture in the freezer, where it will NOT freeze solid, and tell everyone you made soft-serve icecream. XD