As suggested by last week’s recipe (Chocolate Peanut Sweeties), chocolate and peanut butter is one of my favorite food combinations. This simple recipe has been in my file for years; it’s a pie that brings those two flavors together in a delicious way.
Cocoa Peanut Butter Chip Pie
9 ounce packaged graham cracker crust
1 cup peanut butter chips
1/4 cup (1/2 stick) butter
1/4 cup cocoa
1 can (14 ounce) sweetened condensed milk
1/3 cup water
1 egg, beaten
1/2 teaspoon vanilla extract
Whipped topping, optional
Heat oven to 350 degrees. Sprinkle chips on bottom of crust. In medium saucepan over low heat, melt butter. Add cocoa; stir until smooth. Add sweetened condensed milk and water; stir with whisk until well blended. Stir in egg and vanilla. Remove from heat.
Pour into crust. Bake 30 minutes or until edges are set (center will firm while cooling). Cool slightly. Garnish with whipped topping, if desired. Serve warm or at room temperature.
photo courtesy public domain pictures