July 19, 2013

Peanut Butter Pie

When we lived in Denmark, we always made a point to visit our church picnic a couple times throughout the festivities. You may think it's because we're that supportive of our parish, which we were, but it was also because someone always brought the most delicious peanut butter pie. For several years, we were able to snag at least one, if not two pieces, of this pie during our visits to the church picnic.

Since we've moved to Oshkosh and no longer have hopes of finding that pie again, it's time for me to finally try to see if I can come up with something as delicious. This version from Brown-Eyed Baker is my first attempt. The backstory behind this recipe is touching, so check out her link.

Forgive the poor photo, but this is what you get from my husband's phone since baby coming in the next 24 hours or so hampers my priorities ... but not so much that I didn't make this!

Peanut Butter Pie
8 oz. chocolate sandwich cookies, crushed into fine crumbs
4 Tbsp. butter
4 oz. semisweet chocolate chips
1/2 cup heavy cream 
1 cup heavy cream
8 oz. cream cheese
1 cup creamy peanut butter
1 cup powdered sugar
14-oz. can sweetened condensed milk
1 tsp. vanilla extract
1 tsp. lemon juice
1/3 cup semisweet chocolate chips
1 Tbsp. peanut butter

In a medium bowl, combine the cookie crumbs and melted butter, tossing with a fork until the crumbs are all evenly moistened. Press into the bottom and about 1 inch up the sides of a 9-inch springform pan. Place in the freezer for 10 minutes.

While crust is in the freezer, place the 4 oz. of chocolate chips into a small bowl. In a small saucepan set over medium-high heat, bring the 1/2 cup of heavy cream to a full boil. Pour over the chocolate chips, let it sit a minute, and then stir gently with a rubber spatula until completely smooth and glossy. Pour over the bottom of the crust, tilting the pan or using an offset spatula to ensure it covers the entire bottom.  Place pan in the refrigerator while you prepare the filling.

Using an electric mixer with a whisk attachment, whip the 1 cup of heavy cream on medium-high speed until stiff peaks form. Transfer the whipped cream to a medium bowl, and place in the refrigerator until ready to use.

Again using an electric mixer, this time with a paddle attachment, cream together the peanut butter and cream cheese on medium speed until light and fluffy. Reduce the speed to low, and gradually add the powdered sugar. Once it is all added, scrape the sides of the bowl, and beat on medium speed for about 30 seconds to completely incorporate. Add the sweetened condensed milk, vanilla extract and lemon juice, and beat at medium speed until everything is completely combined and smooth.

Using a rubber spatula, stir in about 1/3 of the whipped cream to lighten the mixture. Very gently, fold in the remaining whipped cream until no streaks of whipped cream remain. Pour the filling into the prepared crust.

In a microwave, melt the 1/3 cup of chocolate chips with the peanut butter in two 30-second bursts, stirring after each one, until the chocolate is completely melted and smooth. Using a spoon , drizzle the melted chocolate over the top of the pie filling.

Refrigerate for at least 3 hours (or overnight) before serving. Store leftovers in the refrigerator.

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