Wednesday, March 19, 2014

Peanut Butter Pie

I'm a teeny bit obsessed with peanut butter pie at the moment. It started when we grabbed some for dessert at one of our favorite restaurants a couple weeks ago. Since then I have been scouring the interwebs for recipes, below you will find my fave which is a mish mash of a couple recipes I have found and enjoyed!

For Crust:
8 ounces chocolate cookies
4 tablespoons butter, melted

For Filling:
1 cup heavy cream
8 ounces cream cheese (I used 1/3 fat cream cheese, because the heavy whipping cream makes me feel guilty)
1 cup creamy-style peanut butter
1 cup powdered sugar
1 – 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice

First, add the cookies to the bowl of a food processor and pulse into fine crumbs (I used dark chocolate Fudge Stripe cookies-yum!). Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. Press mixture into the bottom and up the sides of a 9-inch pie pan. I decided I wanted to make 3 smaller dishes of this pie, so I distributed my crust evenly between 3 ramekins about 5 inches in diameter. I still had plenty of filling for all three!

Next, pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form. I put my bowl in the refrigerator as I find this helps speed up the process a little bit. Store in refrigerator until ready to use. Place the cream cheese and peanut butter in a deep bowl, beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the confectioner’s sugar. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

4) Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream). Fold in the remaining whipped cream. Pour the filling into the prepared pie pan. Top with a drizzle of melted chocolate on top (or if you are like me put more cookie crumbs or pieces of these cupcakes leftover from Husband's birthday on top), and refrigerate for three hours or overnight before serving.

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