Recipe by joannaf73
This is the best Peanut Butter Pie I have ever tried. My brother-in-law works in a bakery, and developed this. It is rich enough, you can only have a small sliver. Well worth cheating on the diet. I usually double the recipe and put it into a glass rectangle pan.
Top Review by cookingpompom
This recipe was the "highlight" of my Christmas Dessert menu. Due to Australia not having the cookies stated I altered this recipe to suit what I could buy. I used chocolate ripple cookies and made a chocolate base (with melted butter), but I had too many, so I saved that 1/2 cup of crushed cookies for the topping. I made the filling as written (but with chunky peanut butter). The topping was crushed cookie crumbs and the last of my caramel topping and it looked fabulous! I fed 12 and they all stated that it tasked like a snickers bar, a huge compliment as I don't know anyone who doesn't like snickers. Beware though - it is very rich and a small slice goes a long way! Even with my changes (which I didn't want to, but had no choice) I will be making this again.
- 473.18 ml nutter butter cookie crumbs
- 29.58 ml sugar
- 59.16 ml butter, melted
- 354.88 ml heavy whipping cream, chilled
- 340.19 g cream cheese, softened
- 177.44 ml sugar
- 236.59 ml smooth peanut butter
- 14.79 ml pure vanilla extract
Chocolate cream for top
- 0 semi-sweet chocolate chips
- 29.58 ml heavy cream
Directions See How It's Made
- Making crust:.
- In large bowl combine cookie crumbs, sugar, and melted butter until combined.
- Press crust over the bottom and sides of the pie pan and put into freezer for 1 hour.(9-inch pie pan).
- Making the Filling:.
- Put heavy cream in chilled bowl and beat using electric mixer on medium speed until stiff peaks form.
- Put the cream cheese and sugar in a bowl and beat until smooth using mixer on medium speed.
- Scrape down the bowl. Add the peanut butter and vanilla, and beat until combined.
- Fold in half of the whipped cream gently, but thoroughly, then fold in the remaining whipped cream until completely combined.
- Spoon the filling into the frozen crust, spreading evenly. cover the pie and refrigerate it for 2 hours.
- Making the Topping:.
- In glass bowl covered in plastic wrap, heat the chocolate and cream on high in microwave for 30 second intervals, stirring until smooth.
- Pour over the top.
- Refrigerate for 3 hours and serve.
- TIP: to firm up faster, place it into the freezer for 30 minutes, then transfer back to the refrigerator. But don't forget to take it out of the freezer after 30 minutes.