It’s March 14th, aka 3.14, aka short for mathematical ratio of a circle, aka pi (3.14159265359 and it goes on). What makes it most important this year is it is Rounded Pi Day, 03.14.16. Get it? This year we can round it up to four digits!
So in honor of Pi Day and all things with a circumference, I baked pie. Because what’s round and sounds like pi? 😉 Ok, well, I made pie. I came across a delicious no-bake recipe of No-Bake Peanut Butter Pie from AllRecipes.com and decided to try it!
With a little bit of tweaking of the toppings, here is the end result:
It’s melt-in-your-mouth delicious!!! Especially for those whole love peanut butter AND chocolate.
Below is my version of this recipe, (No Bake) Chocolate Peanut Butter Pie
(1 1/2) cup powdered sugar
(1) 8 oz. package cream cheese
(1) cup peanut butter (your choice, smooth or crunchy, I used smooth Skippy peanut butter)
(1) cup milk (I used 2% reduced fat milk)
(2) 8 oz. frozen whipped topping — (or (1) 16 oz. package)
(2) 9-inch graham cracker crust
Chocolate Syrup (I used Hershey’s double chocolate sundae dream)
Chocolate Bar (I used Lindt Milk Chocolate Hazelnut Torte)
1. Beat cream cheese and powdered sugar together.
2. Mix in peanut butter and milk. Beat until smooth.
3. Fold in whipped topping.
4. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm. Should be frozen between 2 1/2 – 3 hours.
5. After pies are frozen, squeeze chocolate syrup in zig zag motion.
6. Grate some parts of the chocolate bar and sprinkle on pies.
7. Cut remaining chocolate pieces and add as topping.
The great thing about this recipe is you can also make it “low fat” by substituting ingredients with their light versions- light cream cheese, skim milk, light whipped topping and reduced fat peanut butter.
Unlike the infinite and complex pi number, this pie is so simple to make, so easy as pie!
Happy Pi Day!!!