Peanut Butter Pie Jars

One of Michael’s pet peeves with me is that I’ll perfect a recipe, and then move on to the next challenge. He claims that once a recipe is perfected, it’s never to be seen again.

I say that’s nonsense.
He’s completely mistaken.
Ok, yeah. He might be right..

This past summer, I wanted to recreate Mike’s favorite peanut butter pie that I buy for him from the patisserie at my beloved Wegmans. I thought that the whipped peanut butter filling would be my challenge, but it turned out that the crust was the challenge! I tried several different crusts (oreo, graham cracker, etc) before I actually got it right. Because this pie is for him, it was only right that Mike should be the taste tester, and as the pie recipe progressed, he was actually the one who chose the final crust. “You nailed it, mom”…was finally music to my ears!!

I admit, I haven’t made it in a while, and he’s been asking for it on a weekly basis, probably for the last three months. I figured I better get it made before I prove him right!

I think the best part of this dessert is that you can make it into the actual pie, or make it into a tartlet, a cake, mini dessert cups, or bake it right in individual canning jars for easy transport! Mike doesn’t care what shape or form it is when I make it, as long as I actually make it!!   He was just as happy with them in jars this time around, as he was with the tart shown above.  He didn’t even mention the missing Reeses cups!

Life is good. Life is “whipped peanut butter and a happy son” good.

Peanut Butter Pie Jars

You can easily make this into a 9” x 13” pan by doubling the recipe for the crust, the whipped peanut butter, and the whipped cream.

Brownie Crust
3/4 cup all purpose flour
½ cup unsweetened cocoa
½ tsp baking powder
¼ tsp salt
½ cup butter, melted
1 cup sugar
2 eggs
1 tsp vanilla

Heat oven to 350 degrees. Prepare pan(s) or jars by spraying with nonstick cooking spray.

In a large bowl, combine the flour, cocoa, baking powder, salt, butter, sugar, eggs, and vanilla. Mix until well blended. Pour into prepared pan(s) or jars. Bake for about 30 minutes or until toothpick, when inserted, comes out clean. Let cool completely.

Whipped Peanut Butter
1 – 8 oz package cream cheese
1 cup peanut butter
1 ½ cups heavy cream
½ cup powdered sugar
1 tsp vanilla

In mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form. Transfer to another bowl, and set aside. In mixing bowl, cream together the cream cheese , peanut butter, and vanilla. Fold in the whipped cream until it’s well blended.

Spread over brownie crust.

Whipped Cream:
1 ½ cups heavy cream
1 tsp sugar (or more, depending on how sweet you like your cream)
1 tsp vanilla

In a large mixing bowl, whip the heavy cream and sugar until stiff peaks form. Stir in the vanilla. Refrigerate until ready to use. Spread over whipped peanut butter.

Chocolate Sauce:
Note: Don’t make this until you have assembled the pie, and are ready to drizzle with chocolate sauce.

½ cup semi-sweet chocolate chips
1-2 tbsp heavy cream

In a small microwave proof bowl, add the chips and one tablespoon of heavy cream. Cook on high in your microwave for 30 seconds. Remove from microwave, and stir until all of the chips are melted. If it’s too thick to drizzle, add another tablespoon of heavy cream, and keep adding drops of heavy cream until it’s “drizzle” consistency.
Drizzle over whipped cream.

Assemble the Pie:
Brownie Crust
Whipped Peanut Butter
Whipped Cream
Chocolate Sauce
Mini Reeses Cups (Optional)

It doesn’t matter whether you’re making a pie, mini tartlets, a big tartlet, a cake, or individual jars, the crust is the first layer. You can keep it right in the pan that it was baked, unless you’re using a removable bottom tart pan.

Spread the whipped peanut butter over the crust. Top with whipped cream. Drizzle with the chocolate sauce. Garnish with a mini Reeses cup.

Enjoy!