Wednesday, August 25, 2010

Peanut Butter Chocolate Pie

I'm a big fan of Stonyfield Organic Yogurt, and this pie is fabulous.  I find a lot of recipes on the back of cartons and boxes, but I also scour company and association websites. This recipe is from the Stonyfield site. Have a look. I'm sure you'll find lots of other recipes you'll want to try. I adapted the recipe a bit, and it came out great! I just love peanut butter and chocolate!

Peanut Butter Chocolate Pie

Ingredients
1 cup creamy peanut butter
1/2 cup  Oikos Plain Greek Yogurt  (it's a staple in my refrigerator-Oikos is a Stonyfield line-original recipe called for a 1/2 cup  Stonyfield lowfat vanilla yogurt)
1/3 cup sweetened condensed milk
1 1/2 cup heavy cream
6 oz-- about 2 1/2 bars--Madecasse 67% Smooth Sambirano Valley Madagascar chocolate because the original recipe called for a bag of milk chocolate chips but there was no size.  Break the chocolate into pieces
Chocolate cookie crust (Original recipe called for graham cracker crust) but I can never have too much chocolate
Chocolate shavings for topping

Directions
In a chilled bowl, whip 1 cup of the heavy cream until it forms soft peaks.
Melt chocolate and add 1/2 cup of whipped cream and mix well.
Spread the chocolate mixture over the bottom and up the sides of the crust and refrigerate until set.
In a food processor, blend peanut butter, yogurt and sweetened condensed milk.
Add the remaining whipped cream and mix well.
Pour into the crust and refrigerate overnight (or until set, about 2 hours).
When ready to serve, whip the remaining heavy cream and top each slice with a dollop of whipped cream and sprinkle with chocolate shavings.

4 comments:

Anonymous said...

The Peanut Butter and Chocolate pie sounds like an elegant, smooth and satisfying peanut butter cup. Does one just eat the entire pie at one sitting?

Janet Rudolph said...

Anonymous, that would be your choice. Most people share...:-) This pie makes about 8-10 servings.

Cleo Coyle said...

Just love the idea of using yogurt in such a classic recipe. Looking forward to trying it. ~ Cleo

Janet Rudolph said...

I use yogurt in place of sourcream in lots of recipes lately...