September 6, 2014

Peanut Butter Pie

Sorry for my nearly 3-month hiatus from the blog. Apparently taking a month-long vacation and then moving into your new home takes a bit of time away from blogging. I have a list of about 10 recipes, though, to get on the blog to get caught up but most will be without pictures unfortunately.

I found this recipe from Brown-Eyed Baker and thought it would be the perfect easy recipe to throw together for my family who came to help with projects around our new home for a day. I made sure they earned their keep before pulling this pie out of the fridge, and everyone gave this pie rave reviews. Quite delicious, especially for the ease of preparation.

Peanut Butter Pie
24 Nutter Butter cookies, crushed
4 Tbsp. salted butter
6 oz. cream cheese, room temperature
3/4 cup creamy peanut butter
3/4 cup powdered sugar
3 Tbsp. + 3/4 cup heavy cream, divided
1 cup heavy cream
2 Tbsp. powdered sugar
1 tsp. vanilla extract
1/4 cup chopped peanuts

Make the crust by combining crushed Nutter Butter cookies and melted butter until evenly moistened, and then press into a 9-inch pie pan. Place in the freezer while you prepare the filling.

Beat the cream cheese, peanut butter, powdered sugar and 3 Tbsp. of heavy cream on low speed to combine, about 1 minute. Increase the speed to medium-high, and whip until fluffy, about 1 additional minute. Transfer the mixture to a large bowl, and set aside.

In the empty mixing bowl, add the remaining 3/4 cup heavy cream, and whip on medium-low speed until foamy, about 1 minute. Increase the speed to high, and whip until stiff peaks form. (Note: I had a major lapse in mind control and tried to whip my cream with the regular beater attachment rather than the whisk one. Don't try that at home. Insanely messy and ineffective.) Stir one-third of the whipped cream into the peanut butter mixture with a rubber spatula. Then add the remaining whipped cream in two additions, folding gently with a rubber spatula until no white streaks remain. Transfer the peanut butter mousse into the prepared crust, and spread into an even layer.

In the empty mixing bowl, add the heavy cream, powdered sugar and vanilla extract, and mix on medium-low speed until foamy, about 1 minute. Increase the speed to high, and whip until stiff peaks form. Spread evenly over the peanut butter filling, cover with plastic wrap and refrigerate until set, at least 2 hours. When ready to serve, garnish with peanuts. Leftovers can be stored in the refrigerator, covered with plastic wrap, for up to 3 days. Makes one 9-inch pie.

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