Wednesday, August 24, 2011

Jennie's Creamy Peanut Butter Pie for Mikey

This pie is to remind me to pause and cherish the simple things. Smile. Hug everyone. Remember God in times of happiness and sorrow.

I am in awe from all the support for Jennie - and admiring all those creamy pies too. Reading their warm and thoughtful words touched my heart, and I hope the hundreds of food writers and their delicious dedications bring some comfort to her too.

I used 3 tablespoons melted peanut butter instead of butter for the crust and I used Oreo cookies. Next time I would omit the powdered sugar or at least reduce it by half because the pie was high on the sweet-o-meter. I still loved it, because one slice satisfies you... til tomorrow. I would also consider freezing the pie for 30-60 minutes before serving so it sets up alittle more. I melted a tablespoon of chocolate chips and peanut butter for the drizzle on top.

Creamy Peanut Butter Pie
Serves 10 to 12
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 (same as powdered sugar)
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice

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.

Beat 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.  Refrigerate for three hours or overnight before serving.

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