One of the happiest duos ever created has to be the melding of chocolate with peanut butter. And Pioneer Woman star Ree Drummond brings the dynamic duo together in what has to be the perfect vehicle for the pair, her Chocolate Peanut Butter Pie.
With almost 300 reviews on Food Network’s website, it’s a definite fan favorite.
Drummond says potluck cooking is her ‘genre of food’
Her recipe for this pie, she wrote on her food blog, is “a classic take on Potluck Chocolate-Peanut Butter pie; in fact, I think a potluck supper is where I first feasted on something resembling this unbelievably rich delight.”
The Pioneer Woman host has never pretended to be a Le Cordon Bleu chef. For Drummond, her food series has been about helping home cooks make meals quickly and deliciously. In fact, she’s placed her style of cooking firmly in the potluck camp.
“Incidentally, did you know Potluck is my genre of food?,” she writes. “It is. There’s nothing like two nine-foot tables arranged end to end and completely covered with a melange of casseroles, green bean dishes, salads, cakes, and pies to give you renewed appreciation for churchgoing women.”
What you’ll need for her Chocolate Peanut Butter Pie
Six ingredients is all you need to make Drummond’s decadent pie (full recipe here): Oreos (about which Drummond boldly writes, “I don’t like it when recipes say things like ‘chocolate sandwich cookies.’ They’re Oreos, sirs!”), butter, creamy peanut butter, cream cheese, powdered sugar, and Cool Whip.
The Oreos are crushed and combined with the liquefied butter (“Butter and chocolate cookies, life doesn’t get any better than that,” Drummond said in a video demonstrating how to make the pie) and pressed into a pie pan (“use your hands, start pressing the center”), then baked at 350 degrees for “five or seven” minutes. The pie crust is then set aside to cool.
The peanut butter and the cream cheese are mixed then the powdered sugar and Cool Whip are stirred in and it’s all spooned into the cooled crust. The Food Network star recommends refrigerating the pie for at least an hour before you serve it up and also concludes her recipe with this caution: “Warning: This is ultra, ultra-rich. Cut small slivers—your guests will thank you!”
The overwhelmingly positive reviews for this rich pie
What’s not to love about chocolate and peanut butter? At least that’s what Drummond’s reviewers on the Food Network’s website for her pie recipe seem to think.
One home cook, mirroring Drummond’s warning about the pie’s richness recommended a fix to the recipe on the Food Network to ensure bigger servings: “So great, but very rich! A small small sliver does the trick. I saw someone in the comments suggest using 3/4 cup sugar and adding milk. [I] would try these changes if I make it again…I want a bigger slice!”
Another reviewer cleverly found another use for The Pioneer Woman’s pie filling: “I used this filling for a chocolate cake. I put a good amount in between the layers and another coating all around the cake making it smooth all around. I put it in the freezer for about an hour to get it good and set. Then I poured a chocolate ganache over the cake. Then decorated it. My friends & family went nuts over it.”
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