Peanut Butter Freezer Pie

A couple of weeks ago I signed up to participate in the Get Your Chef On challenge, hosted by White Lights On Wednesdays and Four Marrs and One Venus. I have missed out the last few times, so this month I couldn't resist when I learned that the secret ingredient was Peanut Butter. If you have been a reader for long or have searched through my recipe index, then you already know that we are pretty obsessed with PB in our house! I pondered what to make for a few days and then after changing my mind 3 times, I settled on pie. It may be mid-September here in Florida, but it is still hot! So I decided to go with a frozen pie to help beat the heat. This pie is everything you could hope for in a decadent, creamy dessert; so grab a glass of milk and dig in. I feel as though this pie needs a disclaimer, so I'll warn you… diabetics beware, enjoy and happy baking!

Ingredients:

For the crust:

1 1/2 c pretzels
1/4 c brown sugar
2 Tbs butter, cubed

For the filling:

2 c whole milk
3 Tbs Peanut Butter
6 oz. vanilla almond bark
2 Tbs butter
2 Tbs powdered sugar
2 Tbs corn starch

For the sauce:

1/4 c milk chocolate chips
1 Tbs milk

Directions:

Preheat your oven to 350º. Add the pretzels, brown sugar and butter to the bowl of your food processor and pulse until a dough starts to form, it will be crumbly, do not over pulse to a fine grain. Press the mixture into a 9" pie pan and bake for 15 minutes, remove and cool. In a large microwave safe bowl combine the milk, peanut butter, almond bark, butter, powdered sugar and corn starch; microwave on high for 2-3 minutes (in 30 second increments) stirring after each 30 seconds. Remove carefully from the microwave with mitts and stir until completely smooth. Cool the mixture to room temp and then spread into the pretzel crust and freeze for 3-4 hours until solid. Once the pie is frozen, in a small bowl combine the chocolate and milk and microwave for 30 seconds, stir until smooth, cool 5 minutes, then drizzle the pie with the chocolate sauce, slice and serve.

Yields 1 Pie, 8-10 servings