This Peanut Butter Mud Pie has to be the most decadent and indulgent recipe I’ve brought you yet! But, it’s July, right?! And July is National Ice Cream Month, so that’s all the reason we need to splurge! I’ve been wanting to make Mud Pie for the blog for some time now, and as much as I love the original, I thought I’d change it up by substituting peanut butter ice cream for the coffee ice cream. And oh my gosh, if this isn’t a slice of heaven! If they made a calorie-cancelling potion, I would eat this every day…well, maybe once a week, but oh, that would be something to anticipate. If you brought this pie to a large family function or a big company event, and sliced it thin, you could make the indulgence a little less guilt producing and you’d still have the joy of experiencing this amazing Peanut Butter Mud Pie.
- 24 Famous Chocolate Wafers or 1/2 package of Oreo cookies, crushed (I used a food processor)
- 1/4 cup butter, melted
- 2/3 cup chocolate chips
- 2/3 cup heavy whipping cream
- 1 recipe peanut butter ice cream (see below)
- 1 cup heavy whipping cream
- 3 tablespoons maple syrup
- Peanuts, chopped and lightly toasted
- Using food processor, crush wafers or Oreo cookies; blend together with the melted butter. Press into a 9” deep-dish pie plate. Bake crust at 350 degrees for 15-20 minutes. Cool crust.
- Pour chocolate chips into a heat-resistant bowl. Heat the heavy cream until hot but not boiling and pour it over the chocolate chips, whisking until smooth. Pour ganache on the cooled cookie crust and spread across the bottom of the crust until you have a ¼-inch layer. Chill in the freezer for 30 minutes.
- Set out *peanut butter ice cream to soften, stirring a bit so that it’s spreadable but not too melted.
- Mound the ice cream into your chilled crust; carefully spreading into a slightly domed pie shape. Return to the freezer for at least 1 hour.
- Pipe whipped cream on top of the pie. Drizzle warm ganache over the top of the pie. Chop toasted peanuts; sprinkle over the whipped cream on the top of the pie.
- 1 3/4 cup maple syrup-sweetened condensed milk. (*Recipe below)
- 1 cup creamy peanut butter, divided
- 2 cups heavy cream, whipped to soft peaks
- /2 teaspoon vanilla extract
- Combine *condensed milk, peanut butter, and vanilla, whisking until smooth. Gently fold in whipped cream until completely combined with no white streaks remaining. Pour into a loaf pan and freeze overnight or at least 5 hours.
- Bring 2-14 oz. cans of full-fat condensed and 1/2 cup maple syrup milk to a boil in a sauce pan. Lower the heat and whisk in the maple syrup until fully incorporated. Simmer for about 30 minutes, or until it thickens slightly (It won’t be as thick as the canned, but that’s OK).
- Store in a glass jar in the refrigerator until you are ready to use.
- It makes about 16 ounces of maple sweetened condensed milk and should last a week or so refrigerated.