Sherrel Jones of Tulsa makes great chocolate sauce.
So for the Tulsa State Fair this year, she invented the perfect pie to showcase the sauce.
Jones’ Cowboy Peanut Butter Pie won the Pillsbury Pie Baking Championship at the Tulsa State Fair this year.
It was her first blue ribbon and she took home a $200 cash prize.
Here’s the recipe…
Cowboy Peanut Butter Pie2 Pillsbury Pet-Ritz Frozen Pie Crusts
4 ounces of German chocolate
1 (5 ounce) can Milnot milk
1/8 teaspoon salt
2/3 cup sugar plus extra for sprinkling
1/2 cup margarine
1 teaspoon vanilla
1 (8 ounce) package cream cheese
1 1/4 cups powdered sugar
1 cup crunchy peanut butter
1/2 cup milk
8 ounces frozen whipped topping
1. Bake one Pillsbury Pet-Ritz frozen pie crust according to package directions and set aside.
2. Use the second Pillsbury Pet-Ritz frozen pie crust to cut out cookie cutter shapes to decorate the pie. Sprinkle the pie crust cut-outs with sugar and bake until golden brown (about 10 minutes). Set aside.
3. In medium saucepan, combine the German chocolate, Milnot, salt, sugar and margarine. Boil for 4 minutes. Add the vanilla and let cool for 15 minutes. Pour 3/4 of this chocolate sauce onto the baked pie crust and freeze for about 30 minutes until chocolate is cooled and set.
4. In mixing bowl, combine cream cheese, powdered sugar, peanut butter and milk. Mix until completely blended and then fold in the frozen whipped topping.
5. Spoon into the cooled, chocolate filled pie crust and decorate with remaining chocolate sauce and cookie cutter pie crust shapes. Place pie in freezer or refrigerator for 8 hours before serving. I like to drizzle the chocolate sauce onto each plate before serving instead of on top of the pie.
