Happy Mother’s Day! How better to celebrate than with chocolate and peanut butter?
This year marks the first Mother’s Day since 2008 that I haven’t spent any time with my own mother. My parents moved back to New York last year, and it’s still weird that I can’t just drive over and see them whenever I want to. Fortunately, I still have family close by!
This recipe marks another step in my journey to make every Baked recipe. I wish I could say that I’m going in some kind of order, but I’m not. This pie is in the very first Baked cookbook. I was looking for something chocolatey, because when the mother-in-law and grandmother-in-law are involved, it just has to be chocolate.
The first step is the crust. The recipe calls for chocolate wafer cookies, but I went to three grocery stores and didn’t find any! Fortunately, Oreos worked perfectly. All you have to do is crush them into powder in the food processor, then add a bit of sugar and melted butter to create a crust. I love how dark and rich it looks!
The next layer is melted chocolate chips combined with a little bit of corn syrup. Next time I make this, I think I’m going to leave this step out. It looks awesome with the two shades of chocolate, but it didn’t add much flavor-wise and I think it made the pie difficult to cut into slices after being frozen.
The stand mixer with the paddle attachment gets used to make the first part of the filling, which is a mixture of peanut butter, cream cheese, vanilla, and brown sugar. Then the whip attachment turns heavy cream into whipped cream.
Fast-forwarding a few hours…
Oooooh that looks good. You can see all three layers! But it’s not quite done yet.
Gotta add some chocolate syrup, both for taste and looks. Still not done, though…
Ok, NOW it’s done. Whipped cream makes everything better, especially homemade whipped cream. This is one of the best gifts my husband and I have ever gotten! Is it a necessary kitchen gadget? Not at all, but it sure is delicious!
What did you do for Mother’s Day?