Peanut Butter Pie with Cocoa Bean Infused Maple Drizzle

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 Peanut butter, maple and chocolate – these are a few of my favorite things. When considering what flavors might go well with our Cocoa Infused Maple, peanut butter immediately came to mind.  I found a pie that is easy to make and ticks all of the boxes for dessert happiness. Made with peanut butter, cream cheese and whipped cream, all on a chocolate crumb crust, it is salty and nutty and surprisingly light.  The pie alone is not very sweet which is where the Cocoa Infused Maple comes in. The syrup is necessary to balance the dessert with enough sweetness. Drizzle a little or a lot but don’t leave it out.



Peanut Butter Pie with Cocoa Infused Maple Drizzle

  • 12 oreo cookies
  • 2 Tbsp butter
  • 8 oz cream cheese, softened
  • 1 cup peanut butter
  • ½ cup confectioners’ sugar
  • 1 cup heavy cream
  • Runamok Cocoa Infused Maple Syrup

             Preheat the oven to 325.  Put the oreos in a food processor and pulse until they are crumbs (or pound them with a meat tenderizer.) Add the butter until combined.  Spread the crumbs evenly into a pie plate and press until firm. Place the crust into the oven and bake for 10 minutes or until firm. Remove from the oven and let cool.

             In a standing mixer or large bowl, beat the cream cheese until fluffy.  Add the peanut butter until completely incorporated. Add the confectioners’ sugar.

             In a separate bowl, beat the cream until stiff peaks form (but not too much that it becomes butter.)  Fold the whipped cream into the peanut butter mixture. Pour the mixture into the prepared crust and smooth the top.  Put into the refrigerator and chill for at least two hours.

             When ready to serve, cut a slice onto a plate and drizzle with Runamok’s Cocoa Infused Maple Syrup.