Peanut Butter Pie

I found this pie last Ramadan. It is dreamy.

This is my second time making it. It's too good to eat only once a year but it definitely would be worth the wait! I feel the need to say I brought this to dinner at my brother's last night. My wonderful boss saw my blog and was wondering who eats all of these desserts!

The crust is so good. The oreos are soft and compliments the peanut butter filling perfectly. The melted chocolate becomes hard and adds just a little crunch. The peanuts make it salty sweet. 

The filling is quite sweet though! I bet you could use alittle less sweetened condensed milk and no added sugar.

Creamy Peanut Butter Pie

Serves 10 to 12

1 cup Oreo crumbs (about 15 cookies)

2 tablespoons peanut butter, melted 

4 ounces semi-sweet chocolate chips

1/4 cup chopped peanuts

1 cup heavy cream

8 ounces cream cheese, softened

1 cup creamy-style peanut butter

1/2 cup confectioner's sugar (same as powdered sugar)

1 (14 ounce) can sweetened condensed milk

1 teaspoon vanilla extract

1 Hershey's Symphony Chocolate bar, optional

Add the cookies to the bowl of a food processor and pulse into fine crumbs.  Combine melted peanut 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 and vanilla. 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.  

To garnish, use a vegetable peeler to make chocolate curls. 

Refrigerate for three hours or overnight before serving.