Monday, August 22, 2011

Creamy Peanut Butter Pie

Something peanut butter coming from me? Miss I-hate-the-smell-don't-come-near-me-I'm-allergic girl, made something peanut butter.

Yet, this recipe was perfect for the occasion. Not that perfect describes either of the circumstances for this peanut butter pie.

On Thursday, August 11th a certain peanut butter pie recipe was everywhere in the blog-sphere for cooking and baking. The reason? A blogger, Jennifer Perillo, lost her husband unexpectedly to a massive heart attack. To see her post, click here. (Warning, it's a tear jerker.)

Her request was to make this pie for someone you love in remembrance of her husband, so I'm doing just that. A few days later because today (this was supposed to be published Thursday, but I'm a slacker), was just the right day to make this pie. As my mom and two of her four oldest, dearest friends celebrate a birthday of someone who should be sitting right beside them, but was taken too soon this past winter.

Creamy Peanut Butter Pie
source: In Jennie's Kitchen


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


1. 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.
2. Melt the chocolate in a double boiler or in the microwave.  Pour over bottom of cookie crust and spread to the edges.
3. Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.
4. 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.
5. Place the cream cheese and peanut butter in a deep bowl.  Beat on medium speed until light and fluffy.
6. 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.  7. 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.

1 comment:

  1. DMC was with us, just in our hearts. She loved you, you made her smile. She was one of the first people you met when you were born. DMC was a very special lady. Thank you for helping to make her birthday celebration a day of comfort for Jan, Sandee and me. I love you, momma.