I love peanut butter pie. I guess it’s the southern girl in me. Or does everyone love it? Probably at least anyone who has ever tried it. Here is a Carla Hall inspired version. She made this on ABC’s The Chew, recipe here. I used her recipe as a “guide”.  I made a very lazy version:)

The first liberty I took with Carla’s recipe is I bought a ready made graham cracker crust, I didn’t feel like making my own crust. Then the crust crumbled! I just poured the pie mixture right over the crumbs. Of course, I should have mixed the crumbs with butter and pressed into a pie pan but did I mention I didn’t feel like making a crust? The finished pie had very little crust on the bottom, it was mainly in the pie pan…that’s what I get for being lazy!

Another shortcut I took with Carla’s recipe is I used Cool Whip instead of making whipped cream. The pie came out really good but it probably would have been even better with homemade whipped cream.

First step is melting the white chocolate. I used a bowl over a pot of boiling water. A double boiler is one of the easist ways to melt chocolate. It usually melts well without any lumps. After melting the chocolate, fold in the peanut butter.

Next, fold the Cool Whip or whipped cream into the peanut butter chocolate mixture. I used about 3/4 a regular size carton. I did not “fold” so much as “beat”. My Cool Whip wasn’t combining readily, so I stirred well with my spoon! This resulted in a denser texture in my pie, rather than the “mousse” I was going for. At least, that’s where I think I went wrong. After so many changes to the original recipe, I can’t really say for sure!

Then I poured the mixture into the pie crust crumbs, carefully because the crumbs were loose in the bottom of the pan. While it was in the refrigerator, I melted the semi-sweet chocolate chips with the cream. Next, I poured the chocolate over the top of the pie.

Then back into the refrigerator and left overnight. I took the final pictures the next morning. I had a variety of toppings. I used chopped nuts, chopped mini Reese’s Cups, and Cool Whip. It was delicious, though it wasn’t really Carla’s “mousse” version. Maybe next time I will try to stick with the recipe….maybe….

Here is my revised ingredients list:

Graham Cracker Crust
Regular size Cool Whip
6 oz White Chocolate chips
1/2 Cup Peanut Butter
1 Cup of Chocolate chips–I used semi-sweet but will probably try milk chocolate next time
1/2 pint of heavy cream
Toppings of your choice–Reese’s cups, chopped peanuts, etc.

What do you think? Do you like peanut butter pie? Have you ever made the filling with white chocolate? Would love to hear from you:)