A few months ago, I came across this recipe in the world of food blogs. A fellow food blogger lost her husband, Mikey, very suddenly, and in his memory asked that people make his favourite pie and share it with their loved ones. I didn't have a chance to make this pie then, but I finally made it a couple of weeks ago. I made it for my guy's father. It was his birthday and he adores peanut butter and chocolate. We ate this pie together the day before his birthday. I thought of Mikey as we ate it and how grateful I am to have such a wonderful guy whom I love so much. This pie was amazing and perfect for sharing with those that you love.
Creamy Peanut Butter Pie
8oz chocolate cookies (I used Oreos after scraping out the cream filling)
4Tbsp butter, melted
4oz finely chopped semi-sweet chocolate
1/4 cup chopped peanuts
1 cup heavy cream
8 oz cream cheese
1 cup creamy-style peanut butter
1 cup confectioner's sugar
1 14oz can sweetened condensed milk
1 tsp vanilla extract
1 tsp freshly squeezed lemon juice
Add the cookies to the bowl of a food processor and pulse into fine crumbs. Combine the melted butter and cookie crumbs in a small bowl, stirring with a fork to mix well. Press the mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.
Melt the chocolate in a double boiler and pour over the bottom of the cookie crust. Spread to the edges using an off-set spatula. Sprinkle chopped peanuts over the melted chocolate. Place the pan in the refrigerator while you prepare the filling.
Pour the heavy cream into a bowl and beat using a stand mixer until stiff peaks form. Transfer to a small bowl and store in the 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 the speed to low and gradually beat in the confectioner's sugar. Add the sweetened condensed milk, vanilla extact 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. Then, fold in the remaining whipped cream. Pour the filling into the prepared springform pan. Drizzle melted chocolate on top and refrigerate for three hours or overnight before serving.
Recipe barely adapted from In Jennie's Kitchen