My advice

I went to a bridal shower today where we were supposed to bring marital advice for the bride. I never know what to say with these types of things. So, my "advice" was to make this pie often. It's my favorite. ;)

I typed the recipe and printed it out on Papertrey ink white cardstock. Then I stamped this cute pie from the Baked with Love stamp set. I love the Kim Hughes Collection at Cornish Heritage Farms. I colored the peanut butter top with Koh-i-noor pencils and the silver pie plate with a Zig Painty. The chocolate chip on top was stamped in VersaMark and embossed with Chocolate scented embossing powder from Gel-a-tins.

The recipe is from my favorite cookbook, Wanda's Pie in the Sky. Unfortunately, it is out of print. If you'd like to make this heavenly chocolate peanut butter pie, I've posted the recipe below.

Stamps: Baked with Love from Cornish Heritage Farms
Ink: Palette Noir Black
Card stock: Papertrey Ink White, Chocolate Chip
Accessories: Zig Painty, Chocolate Scented embossing Powder
Tools: Heat Tool, Koh-i-noor pencils, gamsol

Choclate Peanut Butter Cream Pie
from Wanda's Pie in the Sky cookbook

For the crust:
1/4 cup sugar
2 oz semisweet chocolate, finely chopped
1/3 cup roasted peanuts
1 1/4 cups graham cracker crumbs
1/4 cup butter, melted and cooled

For the filling:
10 oz cream cheese, room temperature
1 1/4 cups smooth peanut butter
3 Tbsp butter, softened
1 1/3 cups powdered sugar

For the topping:
2/3 cup whipping cream
6 oz semisweet chocolate, finely chopped
1 Tbsp corn syrup

Preheat oven to 350 degrees. For the crust: combine sugar, chocolate and peanuts in a food processor until finely chopped. Thoroughly combine the graham cracker crumbs, and sugar mixture, and butter in a bowl. Press onto bottom and sides of a 10” pie plate. Bake for 15 minutes until golden and firm. Cool.

For the filling: in a stand mixer, beat the cream cheese, peanut butter, and butter until light and fluffy. Add the powdered sugar and beat until combined. Whip the cream and vanilla in a separate bowl until stiff peaks form. Fold the cream into the peanut butter mixture. Spread into the cooled crust. Refrigerate for 2-3 hours.

For the topping: Bright cream to a slow boil over low heat. Remove from heat, add the chocolate and stir until smooth. Mix in the syrup. Allow to cool until it is beginning to thicken slightly but is still smooth. Pour over the pie. Chill until serving time. Store in the refrigerator for up to 4 days.