Weekend Sweets

Per last week's Five on Friday, I bought the pumpkin loaf pan at Williams-Sonoma and got to work on a batch of my favorite pumpkin bread recipe*. (Actually, I made a double recipe and baked 3 ADORABLE mini loaves that we delivered to our neighbors.) I had grand plans of actually buttering and flouring the loaf pan, but I like to live dangerously (read: I'm lazy) and just sprayed the heck out of it with Trader Joe's coconut oil spray. It came out perfectly!  This stuff never lasts long at our house, so I will be giving the new pan a workout for several weekends to come.

*I use pumpkin puree in place of pumpkin pie filling. Would be way too sweet with the pie filling methinks.

This is all that remained after hosting 3 of M's players for dinner last night.

 

 So this is probably M's favorite dessert that I make. It is a frequent birthday request and it has also become the pie I make for Meal Train occasions (baby, illness, etc.) The last time I made it for new parent friends, I got in big trouble for not making a second one for us. So when we delivered dinner to some new parent friends on Sunday, I made a double recipe and a very happy husband. The recipe comes from my mom's friend V and it is dangerous. Make at your own risk.

 

Peanut Butter Pie

 

1 9" chocolate crust
8 oz cream cheese, room temperature
3/4 cup creamy peanut butter
1 cup powdered sugar
1 1/2 cups heavy cream
3/4 cup chopped Mr. Goodbar
1 cup semisweet chips*
 
Beat cream cheese, peanut butter, and powdered sugar until blended.  Beat in 1/4 cup cream.  In a medium bowl with clean beaters, beat 3/4 cup cream until stiff.  Stir 1/4 of the whipped cream into peanut butter mixture.  Gently fold in remaining whipped cream.  Pour half of filling into pie shell and spread evenly.  Sprinkle on 1/2 cup candy bar.  Pour on remaining filling, spreading evenly.  Freeze until firm , about 3 hours.
 
*In a small saucepan, heat remaining 1/2 cup cream over medium-low heat until hot.  Add chocolate chips and remove from heat.  Whisk until melted and smooth.  Set glaze aside to cool. 
 
Before serving, spread chocolate glaze over pie.  Sprinkle with remaining candy bar.  Refrigerate 30 min or until glaze sets and pie softens slightly. 

*I don't ever add the chocolate glaze. I think it takes away from all of the glorious peanut butter-ness of the pie.