I created this recipe for my mom, who is an avid peanut butter eater. I don’t think I’ve ever met a person who loves the stuff as much as she does. This pie is very smooth and very rich. The addition of the Heath bar and the shortbread crust adds a particularly delightful texture to this creamy number…
Ingredients:
Shortbread Crust:
- 2 Cups of Crumbled Shortbread Cookies
- 5 Tbsp Melted Butter, Unsalted
Filling:
- 3 Cups Creamy Peanut Butter (I like Skippy Natural best)
- 1 Cup Mascarpone Cheese
- 1 Cup Sugar
- 1 Cup Heavy Cream
- 1 tsp Pure Vanilla Extract
- 2 Heath Bars
- 1 Block Semi-Sweet Bakers Chocolate
Preheat oven to 300º
For Crust: Use the bottom of a measuring cup to smash shortbread cookies into crumbles. Do not use a food processor or blender; that will turn your cookies into goo. Whisk shortbread and melted butter together thoroughly. Using a glass pie plate, pour mixture onto pie plate and press firmly to the bottom and up the sides.
Put crust into the oven for 15 minutes. Remove from oven and put on a cooling rack to cool completely.
For filling: In a large bowl, mix together peanut butter, mascarpone, sugar, and vanilla.
Take the Heath bars still in their wrappers and whack them against the counter continually until the bars are in large chunks. You can also buy pre-crumbled Heath bars in bags in the candy or baking aisle, but I prefer this method because the pre-crumbled pieces are too small.
Add Heath bars to mixture and blend well.
In a separate bowl, whip heavy cream until stiff. Gently fold whipped cream into peanut butter mixture.
Yes, I have a pig-handled Rubber Spatula (and whisker, too!)
Pour mixture into cooled pie crust. Melt chocolate in the microwave or on the stove top until melted through. Mix in 1 tsp. Of olive oil for consistency- this will also give the chocolate a nice sheen when it rehardens. Drizzle chocolate on top of the pie.
Place in the refrigerator for at least 2 hours and serve with a dollop of whipped cream or vanilla ice cream.
- 2 Cups of Crumbled Shortbread Cookies
- 5 Tbsp Melted Butter, Unsalted
- 3 Cups Creamy Peanut Butter (I like Skippy Natural best)
- 1 Cup Mascarpone Cheese
- 1 Cup Sugar
- 1 Cup Heavy Cream
- 1 tsp Pure Vanilla Extract
- 2 Heath Bars
- 1 Block Semi-Sweet Bakers Chocolate
- Preheat oven to 300º
- Use the bottom of a measuring cup to smash shortbread cookies into crumbles. Do not use a food processor or blender; that will turn your cookies into goo.
- Whisk shortbread and melted butter together thoroughly.
- Using a glass pie plate, pour mixture onto pie plate and press firmly to the bottom and up the sides.
- Put crust into the oven for 15 minutes. Remove from oven and put on a cooling rack to cool completely.
- In a large bowl, mix together peanut butter, mascarpone, sugar, and vanilla.
- Take the Heath bars still in their wrappers and whack them against the counter continually until the bars are in large chunks. You can also buy pre-crumbled Heath bars in bags in the candy or baking aisle, but I prefer this method because the pre-crumbled pieces are too small.
- Add Heath bars to mixture and blend well.
- In a separate bowl, whip heavy cream until stiff.
- Gently fold whipped cream into peanut butter mixture.
- Pour mixture into cooled pie crust.
- Melt chocolate in the microwave or on the stove top until melted through. Mix in 1 tsp. Of olive oil for consistency- this will also give the chocolate a nice sheen when it rehardens. Drizzle chocolate on top of the pie.
- Place in the refrigerator for at least 2 hours and serve with a dollop of whipped cream or vanilla ice cream.
