Friday, April 3, 2015
Silky peanut butter pie
This pie is sure to please everyone at your next gathering or dinner party. Smooth, creamy peanut butter whipped together with cream cheese and whipped cream in a shell of chocolate cookies - I mean, who could resist?? Peanut butter + chocolate is a favorite combination of mine (as I bet many of you) so I knew when I finally got around to making a peanut butter pie during 25 Pies of 2015 that it would be in a chocolate crust.
We had this pie when my in-laws were over for dinner and then had the leftovers the next night with my mom. It was a big hit with everyone; so much so that I never had the opportunity to get a photo of a slice. We were all too busy eating it! It's okay though - just trust me when I say you won't be disappointed by this rich, delicious pie.
Silky peanut butter pie
heaped 1-1/4 cups chocolate snap cookie or chocolate graham cracker crumbs (pulsed fine in food processor)
4 tablespoons unsalted butter, melted
1 cup heavy whipping cream
8 oz. cream cheese, at room temperature
1-1/4 cups creamy peanut butter
1 cup powdered sugar
1 teaspoon pure vanilla extract
mini chocolate chips, for decorating, optional
Preheat the oven to 350 degrees. Mix the cookie crumbs and butter in a bowl until well-combined. Spread into a 9-inch pie plate and gently press in an even layer along the bottom and sides. Bake for 10 minutes and then set aside to cool (turn off oven).
In a stand mixer with a paddle attachment or with a hand mixer, beat the whipping cream starting at a low speed and working your way up to high, until stiff peaks form. Set aside (or transfer to another bowl if using the stand mixer and then set aside).
In the stand mixer (or another bowl), beat together the cream cheese, peanut butter, and powdered sugar until well-combined. Add the vanilla.
Slowly fold the whipped cream into the peanut butter mixture a third at a time until no white streaks remain. Spread the filling into the cooled cookie crust as evenly as you can. Cover with plastic wrap and chill at least 5 hours to overnight.
Decorate with chocolate chips, if desired, and slice to serve.
What was I cooking one year ago?: chicken liver pate
Two years ago?: Mongolian beef & vegetable stir-fry
Three years ago?: maple-pecan scones
Four?: Chipotle-maple glazed pork w/ squash & kale
5?: chocolate peanut butter tart