Reversed Peanut Butter Pie

Recently, I've been making a bunch of home-made crusts, and at one point it crossed my mind to make one out of peanut butter cookies. A mega peanut butter pie! But then I thought a peanut butter crust with peanut butter filling might be a little too much peanut butter, even for a peanut butter pie. Phew!! So, a traditional pb pie normally has pb filling and a chocolate crust. Sticking to the idea of a pb crust, I decided to then making the filling chocolate. So here is our reversed peanut butter pie!

A fruit pie filling is one thing, but when it comes to flavors such as chocolate and vanilla, it's gonna be a bit different. So after some time on Pinterest (where else would I find the answer?), I found a chocolate mousse recipe. And I thought, hey, anything'll be better than a messy pudding filling. Which was true, but it was still messy because I brought it to church and I guess they didn't have any pie slicers in the kitchen...😬

The crust is a pretty easy recipe, and a great base for any pie. Depending on the type of pie you're making, you can bake it or chill it. You can find this awesome recipe here.:) And Sally McKenney is right, it's best to press the crust firmly into the pan using a measuring cup. This will help it to gently ride up the sides, in a *mostly* even way.

I love mousse (it's like the smoothest, lightest, richest pudding EVER😅), and I love chocolate. This is perfect! You'll find the mousse recipe right here and another type of chocolate filling to try making right here. Mousse is much easier to work with than pudding is, because it's thicker, yet lighter. You'll also probably have leftovers, and if you decide to eat it from the bowl, know that you're not alone. It's just too good!😭

The crust has a subtle peanut butter taste, so I knew I wanted to add more. So since I don't trust myself to not burn things in the microwave, I followed the "drizzle" part of this recipe to make a flawless, smooth, delicious peanut butter drizzle. Fresh out of the microwave, it's like the smoothest, creamiest *messiest* peanut butter you'll ever taste, and once it dries (which happens quickly) it becomes a fun, crunchy topping. Mine came out a little messy, but still fun.;)

To give this piece more of a pop, I sprinkled on some Reese's pieces. This gives it more color and a blast of flavor. You could add some crushed Reese's cups or peanut butter cookies, or could leave it plain for a simpler look.

This pie is actually pretty simple, and SUPER delicious. If you're a peanut butter/chocolate lover (join the club), then this is the pie for you! Enjoy my friends.:):):)

Reversed Peanut Butter Pie

Ingredients

• 1 box of nutter butters or pb cookies
• 6 tablespoons butter (melted)
• 1/3 cup of sugar
• 1 envelope of unflavored gelatin
• 2 Tbs cold water
• 1/4 cup boiled water
• 1 cup sugar
• 1/2 cup of unsweetened cocoa
• 2 cups of heavy whipping cream
• 2 tsp vanilla extract
• 2 tsp coconut oil
• 1/2 cup of pb chips
• Reese's pieces or any desired decor

Directions

1. Scrape cream off of peanut butter cookies. Crush cookies in a food processor, or in a plastic bag with a rolling pin or the dull end of a butter knife, until you have 1.5 cups of crumbs.
2. Fold in sugar, then mix in melted butter, resulting in a soft crumbly mixture.
3. Press mixture into the bottom and sides of an 8-10 inch pie pan and chill in the fridge for 2+ hours.
4. For the filling, sprinkle the gelatin over the cold water (EVENLY) in a small bowl. Let that stand one minute, then add our boiling water and mix until the water is clear, the gelatin dissolved.
5. In a larger bowl, beat the sugar, cocoa, vanilla, and cream for about five minutes. The mixture will stay thin for the majority off the time, but should thicken up toward the end.
6. Add in the gelatin-water mixture and (once again) beat until stiff peaks form.
7. Spoon completed mousse into the chilled pie crust, and allow the mousse to chill in the fridge for a little bit, I left mine in over night.
8. In a microwave safe bowl, melt coconut oil and pb chips together in the microwave at ten second intervals, stirring a bit between each round. You'll probably need to do this 5-6 times.
9. Drizzle the peanut butter drizzle over the pie using a plastic bag or a spouted cup, then add any desired decor.
10. Slice and enjoy!!