The ultimate indulgent dessert: peanut butter truffle pie!
Seven years. Seven years of sharing recipes and snippets of my life with my loyal blog readers.
Have a question about one of my recipes?
The best place to get answers is the Overtime Cook Recipes Facebook Group!
Seven years is a long time. I have a niece who was born just a few days before I started this blog, so I can always track what a person can become in the time this blog has been running. My niece is an adorable little girl, about to start second grade. She’s an avid reader and loves to bake – without her mother’s help. Like I said, seven years is a really long time.
When I started this blog, Instagram was in its infancy stages and nobody I knew had an account yet. Pinterest was so new, it was an invitation only site! (I remember when I was able to get an invitation – it was so exciting!) Twitter was my social network of choice, and I met and connected with great people there. I didn’t even have a facebook account back in August of 2011. I joined a few months later, when someone told me that people in groups were discussing my recipes and I should check it out.
In the seven years since then, I’ve gotten older and (occasionally) wiser. I’ve written two cookbooks, and I’ve photographed a total of four. I’ve had a number of professional accomplishments that came as a direct result of the little hobby I started seven years ago (traveling around the world giving cooking demos, selling out of my second cookbook in just ten days, taking photos that appeared in newspapers and on packaging across the world, and so much more). But the thing I’m always most grateful for, is how I’ve gotten to meet and connect with so many of you. Whether we’ve met in person or only online, it’s always a privilege to talk to so many fans and followers around the world, to share my food and recipes, to answer questions and plan menus for you.
And through it all, I’ve really learned so much. I’ve learned what the busy mom looks for in a dinner recipe. I’ve learned how people like to plan their shabbos and holiday menus. I’ve learned what extra steps people deem worth it, and which they aren’t willing to do. And so, in honor of seven years worth of questions, comments and discussions with my amazing readers, I’ve decided to take my first post ever, these Peanut Butter Truffle Stuffed Oreos, and turn them into an incredible new dessert that (based on seven years of feedback!) I am 100% confident you guys will make and love: Peanut Butter Truffle Pie.
Thanks, as always, for reading my blog. I’m nothing without you, and I try hard to never forget that!
And now, I want to hear from you! In seven years of recipes I’ve shared, what were some of your favorites?
Do you receive the Overtime Cook newsletter? It’s full of recipes, kitchen tips and more!
Click here to signup.
- ½ cup creamy peanut butter
- 3 eggs
- ¼ cup oil
- 1 teaspoon vanilla extract
- ½ cup (packed) brown sugar
- ¼ cup cocoa powder
- ½ cup flour
- ½ cup oreo type cookie crumbs
- 6 ounces semi-sweet chocolate, melted and slightly cooled
- 1 graham cracker pie crust
- Chocolate Peanut Butter Glaze:
- 2 Tablespoons cocoa powder
- 1 cup powdered sugar
- 2 Tablespoons peanut butter
- 1 Tablespoon oil
- 2 - 2½ Tablespoons water
- ice cream, optional, for serving
- Preheat oven to 350.
- In a medium bowl, whisk together peanut butter, eggs, oil, vanilla and brown sugar until creamy.
- Add cocoa powder, flour and cookie crumbs, Switch from whisk to spoon and mix them in.
- Stir in melted chocolate until combined and smooth. Spoon mixture into pie crust.
- Bake for about 30 minutes, until the top is set. Set aside to cool.
- Combine all ingredients in a small bowl, Stir to combine. Add additional water as needed to reach desired drizzling consistency.
- Drizzle glaze over pie just before serving. If desired, top with a scoop of ice cream.
- Pie can be served warm, room temperature or semi-frozen.
- This pie can be frozen until ready to serve.
Are you following @overtimecook on Instagram yet?
If you liked this recipe, you’ll also love:
Past Blogiversary Posts:
7 Years Ago: Peanut Butter Truffle Stuffed Oreos
6 Years Ago: Chocolate Cupcakes
5 Years Ago: Chocolate Sugar Cookies
4 Years Ago: Chocolate Cherry Pie
3 Years Ago: A Birthday Giveaway
2 Years Ago: Chocolate Corn Muffins
1 Year Ago: Tropical Sky Cocktail
Like This Recipe? You will absolutely LOVE my cookbooks!
They also make a great gift!
Click here to purchase Something Sweet.
Click here to purchase Real Life Kosher Cooking
Never miss a new recipe! Follow me for all the updates on:
Facebook| Instagram | Twitter | Pinterest
Disclosure: OvertimeCook.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Can I make this without the crust?
Mazal tov! Looks like another winner recipe. Thanks for 7 years of awesome recipes!
Does this slice nicely? To serve at a simcha?
Served cold yes. I served it a short while after removing from the freezer and it was so easy to cut. Because it’s so rich, all is needed is a small slice so it feeds a crowd! Great for a simcha.
thanks so much, this was winner dessert!
if im freezing the pie, do i glaze it before i freeze it or only before im ready to serve it?
Can i make this without the cookie crumbs?
Made this for Shabbos using natural peanut butter (just peanuts) and it was delicious!! To make with Skippy would probably be too sweet IMO.
I served it frozen Shabbos day and the (drop of) leftovers warmed up on Sunday and both were so good each in their own way.
Thank you for another great dish, Queen of Desserts Miriam Pascal!
Can the glaze stay in the fridge/freezer for a while? Also, does this dessert work without the crust?