Just Another Peanut Butter Pie...

Ok, this is a real catch up post! I made this pie aaaages ago when I went to MPZ (shout out!) for lunch and they asked me to bring dessert. She saw the other peanut butter pie I made and wanted it. Since I don't do doubles (hear that, MPZ??) I had to come up with another PB variation so as not to disappoint. Not wanting to post two similarly themed things right next to each other, I figured this would be a decent way to cap off March. This pie is frozen peanut butter moussey-ness but in a parve incarnation and if I do say so myself, it was quite successful. Except for the fact that my food processor broke and the crust was preeeetty crumbly. How I miss my food processor. The recipe is adapted from my pie bible (thanks Ken Haedrich!) in which I left out the marshmallow meringue and just topped it with some of the recommended mocha sauce. Yum all around.

Frozen Peanut Butter Pie with Mocha Sauce
adapted from Pie

Chocolate Wafer Crumb Crust, your favorite recipe (or store bought graham cracker crust)

Filling:
1 cup soy or whole milk
2/3 cup sugar
1 cup peanut butter
1 tsp vanilla
1 cup heavy whipping cream

Mocha Sauce:
1/2 cup heavy or whipping cream
1 tbsp instant espresso
2 tbsp unsalted butter or margarine
1 cup chocolate chips
1 tbsp corn syrup
1 tsp vanilla

Warm the milk and sugar in a saucepan over medium heat, stirring to dissolve the sugar. Do not let it boil. Remove the heat and add in the peanut butter, whisking until smooth. Whisk in the vanilla. Pour the mixture into a large bowl and let cool to room temperature. Chill until it begins to thicken. In the bowl of your mixer, whip the cream until stiff peaks. Fold about a third of the mixture into the peanut butter mixture to lighten it. Fold in the remaining whipped cream. Pour mixture into pie shell. Loosely cover with foil and freeze about 3-4 hours until firm.

For the sauce: Bring the cream, coffee and margarine to a simmer in a small saucepan over medium heat, whisking to dissolve the coffee. Remove from the heat and add the chocolate chips. Let stand for two minutes then whisk to smooth. Whisk in the corn syrup and vanilla. The sauce will thicken as it cools- reheat in the microwave as needed. Drizzle on to pie.