Since the last pie post on Friday we’ve had snow come down 2x. No major storms or anything like that but just annoying amounts. And it’s been so bitter cold. Yes, I know that living in New England means it will be cold in the winter but this year really stinks! We’ve had plenty of snow already and TWO Polar Vortex’s decend upon us. And while I would normally whine plenty while waiting for the bus in the morning and at night, I have a whole different hatred towards the winter this year. It’s all because I’m so cooped up with Autumn in the house. It’s just too cold most of the time to justify going out. Gotta keep the babe warm and toasty!
But there are some days that I am ready to pull my greasy hair out (my postpartum hair stinks! I think I need to chop it off!!) and I need to get us out of the house. I met up with a friend who had her baby on Christmas day for lunch earlier this week. It was so great to be able to chat, vent, and laugh at some of the insane things we’ve gone through since having our babies. (I have a good pumping while driving story that involves some confused valet attentants!) Well, besides that lunch I’m escaping the house today as well! Hooray! I’m meeting with some moms of our now defunct mom’s group for lunch. I’ve been looking forward to this for the past few days! Ahhh, human interaction!
Besides looking forward today’s lunch date, I’ve been looking forward to sharing this week’s pie recipe today. I saw this Peanut Butter Pie recipe years ago and it stuck with me. Chocolate and peanut butter is one of the best combos out there so it would make for a killer pie. And I couldn’t resist to share it this week because today is National Peanut Butter Day!!!!!
I enjoyed the simple no-bake process. And the dog enjoyed the extra bit of peanut butter he got as I whipped up the pie. Such the begger. Such the push over.
This pie is super rich so I suggest cutting it into 12 slices so it doesn’t seem too intense. Plus, it lasts longer that way! It can be a bit difficult to cut because of the layer of chocolate that is on top of the crust. So be firm with the slicing and expect the first slice to be a bit messy. I call that the host’s slice!
I had some extra filling that didn’t fit into the pie plate so that obviously had to be taste tasted right there and then! Oh man, sooo good! It is smooth, creamy, luscious, and the perfect amount peanut buttery goodness. I might have broken up an Oreo cookie into the bowl to top off the left over filling… I might have.
Grab a slice of pie and enjoy the upcoming weekend!!
Peanut Butter Pie
Makes 1 9″ pie
- 8 ounces chocolate cookies
- 4 tablespoons butter, melted
- 4 ounces finely chopped chocolate or semi-sweet chocolate chips
- 1/4 cup chopped peanuts
- 1 cup heavy cream
- 8 ounces cream cheese
- 1 cup creamy-style peanut butter
- 1 cup confectioner’s sugar
- 1 14-ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon freshly squeezed lemon juice
- Add the chocolate cookies to the bowl of a food processor and process until crumbs form.
- Add the cookie crumbs to a small bowl and combine with the melted butter, mix well.
- Firmly press the cookie crumb mixture into a 9″ pie plate or spring form pan. If using a spring form pan, press the mixture about 1-inch up the sides of the pan.
- Melt the chocolate in the microwave or in a double boiler. Then pour the melted chocolate over the bottom of the cookie crust and spread into an even layer.
- Sprinkle the chopped peanuts over the chocolate then place the pan into the refrigerator while preparing the peanut butter filling.
- Pour the heavy cream into a large bowl or into the bowl of a stand mixer and whip until soft peaks form. Place the whipped cream into the refrigerator.
- Beat the cream cheese and peanut butter together until well combined. Next, add condensed milk and beat until incorporated. Then slowly add the confectioner’s sugar until blending together. Add the vanilla extract and lemon juice, beating until filling is smooth.
- Fold 1/3 of the reserved whipped cream into the filling until somewhat blended together. Then fold in the remaining whipped cream until any white streaks are gone.
- Pour filling into prepared pie plate/pan, smooth the top and sprinkle with additional chocolate or peanuts. Refrigerate for at least 3 hours before serving.
Sourced from Steamy Kitchen
PS- a picture of Autumn I took yesterday