There are three pies at the site below that use peanut butter cups. Check out the Peanut Butter Ice Crem Pie, the Easter Pie & Reese's Mousse Pie recipes. Here is a link that might be useful: Pies with Peanut Butter Cups

I do so love these cookalongs! I wasn't able to participate this time, due to being sick as a dog during most of it. I had the flu and now a bunch of fluid has taken up residence in my lungs and refuses to leave. Anyway, here's my two peanut butter contributions, neither of which I was able to make this time, but both of which I have tried and are good, and relatively healthy. Peanut sauce for pasta (from the Smuckers Peanut Butter jar lid) 1 cup natural peanut butter (not the hydrogenated kind with added sugar) 1/2 cup warm water 1/2 cup ketchup 1 TBLSP soy sauce (I use low salt) 1 tsp. garlic powder (or 2 cloves garlic, minced) 1 1/2 tsp. rice wine vinegar (or cider vinegar, but rice is great!) Can add some ginger, hot pepper and lime juice if you want it with more kick. Combine to for a smooth sauce. Pour over pasta and sauteed vegetables. Saute an onion and a green or red pepper at the very least for this pasta. You could add broccoli and many other veggies if you are a veggie lover like me. Can also add pork, chicken or tofu. Serve over pasta--lo mein noodles, or any other shape of pasta you like, or rice pasta or buckwheat pasta. Garnish with chopped roasted peanuts and cilantro or parsley if you like it. Frozen Banana Treats (these are GREAT to make with kids, and are at least a little bit on the healthy side with milk and peanut butter providing protein) 1 large banana 3/4 cup chunky peanut butter 1 1/2 cups milk 1 TBLSP sugar 5 oz. chocolate chips Blend banana, peanut butter, milk and sugar in blender. Put chocolate chips in the bottom of 6 oz. wax cups, pour banana mixture into cups and freeze. Add popsicle sticks after about 1 hour so they will stand upright. Yummy!

I come from a family of serious peanut butter and chocolate lovers -- in other words, you can never have too much peanut butter and chocolate. I'm not a huge fan, but I do have to say that I really love this particular recipe for a frozen peanut butter pie. From one of my very favorite cookbooks, Baked: New Frontiers in Baking, it takes a little extra work, but well worth the effort. The recipe for the fudge sauce is generous and will last beyond the pie (even in my family). Peanut Butter Pie with Cookie Crust Chocolate cookie crust 30 chocolate wafer cookies ( about 6 ounces) 1 tablespoon sugar 6 tablespoons unsalted butter, melted Chocolate bottom 1/2 cup ( 3 ounces) semisweet chocolate chips 1/2 teaspoon light corn syrup Peanut butter filling 8 ounces cream cheese, at room temperature 1 cup creamy peanut butter 2 tablespoons pure vanilla extract 3/4 cup firmly packed dark brown sugar 1 1/2 cups heavy cream Easy hot fudge sauce 6 ounces milk chocolate, finely chopped 6 ounces dark chocolate (64% cacao), finely chopped 1 cup heavy cream 1/2 cup light corn syrup Preparation Chocolate cookie crust In a food processor, grind the cookies to a very fine powder. You should have about 1 1/2 cups. Put the crumbs in a bowl and stir in the sugar. Pour the butter over the crumb mixture and mix until well combined. The mixture will feel wet. Turn the crumb mixture out into a 9-inch pie plate and press it into the bottom and up the sides. You can use the back of a large spoon to even out the crust. Put the crust in the refrigerator while you make the filling. Peanut butter filling with chocolate bottom Melt the chocolate chips in a microwave oven or in a double boiler. Add the corn syrup and stir to combine. Use a spatula to spread the chocolate in a thin layer on the bottom of the chilled pie crust. Put the crust back in the refrigerator while you make the peanut butter filling. Put the cream cheese, peanut butter, vanilla, and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well combined and completely smooth. Set aside. In a clean bowl, use the mixer fitted with the whisk attachment to whip the cream until soft peaks form. Remove the bowl form the mixer and, with a rubber spatula, gently fold the whipped cream into the peanut butter mixture until the mixture is uniform in color. Pour the mixture into the prepared crust and freeze for at least 4 hours. Once the pie is frozen, you can cover it with aluminum foil and freeze for up to 3 days. Easy Fudge Sauce Place both chocolates in a medium heatproof bowl and set aside. In a small saucepan, bring the cream to simmer over medium heat. Add the corn syrup and stir to combine. Remove from the heat and pour over chocolates. Let mixture sit for 2 minutes. Starting at the center of the bowl and working your way out to the edges, whisk the chocolate mixture in a circle until completely smooth. The hot fudge sauce, cooled to room temperature and covered tightly, will keep for 3 days in the refrigerator. Rewarm the sauce in a microwave oven on medium heat for 30 seconds, stir, and repeat until sauce is warm; or reheat it in a small saucepan over low heat. Place a frozen piece of pie on a large serving plate and spoon 3 heaping tablespoons of the warm sauce directly over the top of the pie. Eat and enjoy immediately. Here is a link that might be useful: Matt Renalto and Renato Poliafito show how it's done

Pat, thanks so much, the recipe sounds yummy. You knew I'd like it :) I did the C+P, now I just need to find an excuse and the time to make it. Nancy