I made this peanut butter pie for the family on a weekend. It was a lazy afternoon, perfect for a classic pie recipe that will make everyone happy. This is a bit easy to make than most pies, and it’s composed of the ingredients that will make your mouths water. My kids had a good fix of this peanut butter pie. And my husband just looked as if he hasn’t tasted pie for years. They really enjoyed this pie as much as I enjoyed making it for them. The rewards is in those happy faces!
Check out what our friends from Pixelated Crumb have to say about this recipe:
“Just made this pie for my husband for his birthday! Very tasty!”
This pie is indeed very tasty. It’s creamy, it’s peanut butter-y, and it’s chocolaty- everything you want in a pie. So if I am you, you should make this for your family. Now.
Ingredients
8 ounces The Bakery chocolate cookies
4 tablespoons Land O Lakes butter, melted
4 ounces Ghirardelli finely chopped chocolate or semi-sweet chocolate chips
1/4 cup chopped Oh! Nuts peanuts
1 cup Borden heavy cream
8 ounces Philaldephia cream cheese
1 cup Jif creamy-style peanut butter
1 cup Domino confectioner’s sugar
1 14 ounce can Eagle Brand sweetened condensed milk
1 teaspoon McCormick kvanilla extract
1 teaspoon freshly squeezed lemon juice
Instructions
Add the cookies to the bowl of a food processor and pulse into fine crumbs. Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.
Melt the chocolate in a double boiler or in the microwave. Pour over bottom of cookie crust and spread to the edges using an off-set spatula. Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.
Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form. Transfer to a small bowl and 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.
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 springform pan. Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.
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Quick Tip: Serve a slice with a dollop of whipped cream on top.
Thanks again to Pixelated Crumb for this amazing recipe.
