I have a slight addiction to peanut butter and chocolate, and this pie does not disappoint that combo. I have a board on Pinterest titled “Peanut Butter is my Favorite” that just scratches the surface on what I dream about eating with peanut butter on it.
I have officially promised myself that I will make this pie every time I run 13.1 miles. I’ve done it twice now, so unless I intend on never eating this pie again, I’m going to have to get on a regular training plan to run that distance at least once a quarter right? (Heh.)
Anyway, this smooth and creamy, but yet thick and rich slice of deliciousness did not disappoint, and I got the original recipe from a Pinterest link.
The recipe was written by Handle the Heat, and her pictures are amazing throughout her site as well as for this recipe!
The first time I ran a half marathon distance was March 16, 2016, as a “practice run” for the half marathon race I ran two weeks later on April 2, 2016. I blogged about my experience running the race here: Bucket List Check: Half Marathon before the age of 40.
I also used this pie for my Instagram post and entered my photo in a contest for my pie day virtual run.
This recipe was a total win and I love the fact that I “almost” had everything in my pantry. I made the crust by scratch as in the recipe, but I could easily see how purchasing a chocolate crust would cut about 20-minutes off of making the pie and still be delicious.
Anyway, if you make the pie, be sure to give Handle the Heat a shout out by including a photo on Instagram with the hashtag: #HandleTheHeat.
The recipe is here: Peanut Butter Pie by Handle the Heat.