“You have messed up now,” my husband warned after he tried my Chocolate Peanut Butter Pie.

It was Father’s Day weekend, and the grocery store was out of his favorite dessert that I was going to surprise him with after dinner. Since I couldn’t buy it, I decided to make one for him.

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It actually turned out better than the store-bought version and required NO BAKING and NO EGG! Because of those reasons, I summoned the help of our two-year old twins. So, it was made from scratch and with a lot of love.

At the end of the day, Erik’s warning made our day! He stated that now that he had tried the homemade version, he never wanted a store-bought pie again. I have to agree.

Pie Ingredients:

• 27 OREO cookies
• 1 cup creamy peanut butter
• 1/2 cup hot chocolate fudge topping
• 4 Tablespoons butter (melted)
• 8 ounce cream cheese block, (room temperature)
• 1 1/4 cup confectioner sugar
• 24 ounces whipped topping (defrosted)

Garnish:

• OREO cookies (crushed)
• creamy peanut butter
• chocolate fudge
• whipped topping

Directions:

1. Use a blender or food processer to crush 27 entire OREOs. Pour in the melted butter until fully blended.
2. Put mixture into a 9-inch pie dish and spread out, then flatten with the bottom of a measuring cup to create the crust.
3. Move crust to the refrigerator for 10 minutes.
4. In a mixing bowl, add confections sugar, cream cheese, and 1 cup peanut butter. Mix the ingredients until creamy, then mix in 16 ounces of whipped topping to create the pie filling.
5. Remove crust from refrigerator, add the pie filling and spread evenly using a spatula.
6. Heat up 1/2 cup of hot fudge in a separate container in the microwave for 1 minute. Stir well. Pour the fudge over pie filling and use the back of a spoon to spread out evenly over top.
7. Place the pie in refrigerator for another 10 minutes.
8. Remove pie from fridge, add the rest of the whipped topping and spread it over top of the chocolate fudge.
9. Add the garnish of your dreams. I crushed up the OREOs and sprinkled on top and attempted to drizzle chocolate fudge as a finish.
10. Chill in the refrigerator until ready to serve. The twins and I made it Father’s Day morning and served it with dinner that evening.