Peanut Butter Pie!

This recipe is so easy. So so easy. I’m in love with the woman who originally made it. It would have been even easier if I could’ve found a crumb pie crust that didn’t include trans fats at the Wall of Mart.*

But, alas, Wall of Mart* only believes in trans fat.
(Well, I guess that’s not true. They do carry bruised, sad or half rotten fruit and vegetables too.)

I digress. I had to make my own Oreo pie crust. I smashed up half a pack of Oreos, melted two tablespoons of butter with a tablespoon of peanut butter, mixed that into the crumbs and pressed it into a pie pan. I think it would be just as tasty (or more tasty) using chocolate graham crackers or brownie brittle.

I’m terrible at making crumb crusts. Maybe I’m just terrible at pie crust in general. If you’re just as bad, just pretend you’ve made peanut butter dirt pudding!

The peanut butter pie filling as as follows:

  • 1 32 oz tub of vanilla Greek yogurt
  • half a 16 oz jar of peanut butter
  • a handful of chocolate chips

All you do is:

Mix the yogurt and peanut butter together until color is uniformly beigey. Pour into the prepared pie crust. Sprinkle with chocolate chips and refrigerate overnight.

And then, after it “sets” overnight, you eat it. You try not to eat it allllll, but you’ll really, really want to.

I’d forgotten how delicious vanilla Greek yogurt is. I’ve been sweetening plain yogurt with peanut butter, cinnamon and honey, which is good but not nearly as sweet or delicious as the overly sweetened premade vanilla stuff. Mmmmmm.

I forgot to take a photo of the finished pie. It looks a little like a pudding pie. Nothing fancy, but definitely yummy.

* I don’t want to be sued. I have nothing, so they couldn’t get much, but still. No suing.


Sharing food is the way of my people: Refrigerator Brownies

I had a family “lobsterfest” to attend today, so I had to bring a dessert to share.

I decided that the Refrigerator Bakery Brownies from The Live-In Kitchen looked… amazing.

Since my kitchen is not well stocked and I didn’t feel like making a trip to the grocery store, I made a few tweaks. My recipe is as follows:

For the brownies:

  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup (1 stick) “light” salted butter (I use Land o’Lakes — it is listed as “LOL Butter” on my receipts.)
  • 1/2 cup semi-sweet chocolate chips
  • 1/3 cup firmly packed light brown sugar
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • an additional 1/2 cup semisweet chocolate chips

I preheated my oven to 350*F and placed the rack in the upper third of the oven, just like the original recipe stated to do. I greased a foil lined 8 inch square baking pan, but skipped the flouring because I’m a lazy bear and always do. (I know they make spray oil with flour built in, but… eh.)

Then, in a mixing bowl, I combined the flour and baking soda and set that aside.

I brought two inches of water to a boil and placed my metal mixing bowl (from my kitchen aid) over the water. To the bowl, I added the stick of butter and 1/2 cup semisweet chocolate chips. Wait for that to melt, stirring it along the way. Then, once it is melted, smooth and well mixed, remove it from the heat. At this point, I added the sugars. Then you want to whisk in the eggs, the spare yolk and the vanilla. Add all the flour and fold it into the chocolate until it’s well incorporated. Add the other 1/2 chocolate chips, stir and pour the batter into the 8 inch pan.Bake for 25-30 minutes (or until a toothpick inserted into the center comes out with moist crumbs clinging. Remove the brownies from the oven and allow to cool completely.Now, at this point you could just eat the brownies. They’d taste perfectly fine — like yummy, fudgy brownies. Howeverrrrr — there is a frosting recipe which I also adapted a wee bit.

For the frosting:

  • 1 cup milk chocolate chips
  • 4 tablespoons butter (I used pure butter for this because I had a half stick in the freezer.)
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt
  • 1/3 cup powdered sugar
  • 1-2 tablespoons milk

To make the frosting, pour the chocolate chips and plop the butter in a microwave safe bowl and nuke it in 20 second increments. Stir the goo between increments and continue this until all the chocolate is melted. Mix in the vanilla and salt, then add  the powdered sugar. Mix it up until it’s well incorporated and then add the milk a tiny dribble at a time, stirring constantly until the frosting is smooth and shiny. Spread the chocolate immediately on the cooled brownies and refrigerate until set or until you are ready to cut and serve.


These are actually one of the best brownies I’ve made from scratch. Even the un-iced brownie looked pretty tasty. Usually I get cake-like brownies, rather than fudgy ones. These seemed to be more fudgy than cake-like; this is likely due to all that butter. I’d like to make them again with coconut oil. (I need to buy more — I’m almost out.) It just seems more “healthy” that way. Or maybe half oil, half butter. Half-and-half substitutions usually work pretty well.

(I cut the brownies into 24 pieces, but 16 would be more reasonable. I also cut the outside edges off so they’d all be middle pieces; I kept the edges in my fridge for later. Ulterior motive, bitches.)