The last time I made this was back in 2011, and I took an awful picture of it and didn’t even bother with the fudge sauce. I figured it deserved a second chance.
I like this recipe because it’s a super easy. It’s an icebox pie (I feel like I don’t make enough icebox desserts). And I suppose if you like peanut butter, you’d like this pie. So it’s not my favorite. The texture is really nice, though – lightened with some whipped cream. I can’t see why I couldn’t make it with almond butter. Or maybe macadamia nut butter.
My primary gripe with this pie is that the cookie crust is made with butter, which freezes up really hard and becomes difficult to cut. I think there might be a better solution to that (coconut oil?).
For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.
- Peanut Butter Pie with Cookie Crust and Easy Fudge Sauce (Baked: New Frontiers in Baking, p. 100)