Ultimate Peanut Butter Pie

"WARNING: This pie can be habit forming. Please consume responsibly. Thanks to Chef Craig Common of The Common Grill in Anne Arbor Michigan. If you like this you will want to get his THE COMMON GRILL COOKBOOK. All the recipes are top notch and worth every moment spent on them. This is so quick and easy you won't believe it."
 
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Ready In:
4hrs 20mins
Ingredients:
9
Yields:
1 pie
Serves:
16
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ingredients

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directions

  • To make crust combine crushed cookies and melted butter until well mixed. Press into 9-inch springform pan working the crust 2-inches high along the sides.
  • Beat cream cheese and sugar with electric mixer until smooth. Add peanut butter and beat until all ingredients are well-blended. (This is not for a mixer that is faint of heart) Set peanut butter mixture aside.
  • In another bowl beat cream and powdered sugar until the mixture forms stiff peaks. Gently fold in whipped cream using 1/3 of mixture at a time.
  • Pour into springform pan.
  • (optional) Sprinkle with chopped honey roasted peanuts.
  • Put in freezer until firm (3-5 hours depending on your freezer).
  • When firm, remove pie from the springform pan to serve.
  • Serve with your favorite hot fudge sauce if you desire though this is awesome on its own!
  • Make sure to refrigerate leftovers (if there are any).

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Reviews

  1. lazy1
    I found it very rich and heavy, but the kids loved it.
     
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RECIPE SUBMITTED BY

I grew up in PA Dutch country and now live in the suburbs of D.C. I am a homemaker and love to play with my kids who are now 9 and 6. My favorite room in the house is the kitchen. My children used to be explorative eaters... anything went. They are becoming more discriminating ... OK, picky ... so my newest challenge is finding interesting dishes that will meet their tastes. This usually means not admitting to specific ingredients or making them unnoticeable (such as onions). I'm loving the ability to practically pulverize my onions quickly with my food chopper. I love experimenting with different culinary traditions. When I find the time to play in the kitchen uninterrupted, dinner can be quite an adventure at our house. My ultimate month off would be to spend a month travelling around the world as a food critic. - send me back to St-Jean-De-Luz in SW France for Chipirones (a fabulous squid dish)along the bay! My favorite cookbooks are:Extending the Table by Joetta Handrich Schlabach, The Williamsburg Cookbook, The Burger Meisters by Marcel Desaulniers, The Common Grill Cookbook by Chef Craig Common, America's Best Bread Machine Baking Recipes by Donna Washburn & Heather Butt, and most recently, the Ben & Jerry's Ice Cream Book (I finally got a countertop ice cream freezer!)(Update on 03/17/09- hm! Not many changes!)
 
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