- 10
Ingredients
- 8 ounces chocolate cookies (I used peanut butter cookies)
- 4 tablespoons butter, melted
- 4 ounces finely chopped chocolate or semi-sweet chocolate chips (I used milk chocolate plus 1 tablespoon butter and 1 tablespoon corn syrup)
- 1/4 cup chopped peanuts (I used salted peanuts)
- 1 cup heavy cream
- 8 ounces cream cheese
- 1 cup creamy-style peanut butter
- 1 cup confectioner’s sugar
- 1 14-ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon freshly squeezed lemon juice
Preparation
Step 1
DIRECTIONS:
1. Add the cookies to the bowl of a food processor and pulse into fine crumbs. Drizzle melted butter through feed tube until moist and you can press clumps together easily. Press mixture into the bottom of a 8-inch springform pan (the
2. Melt the chocolate, butter and corn syrup in a double boiler or in the microwave. Pour over bottom of cookie crust and spread to the edges using an off-set spatula. Sprinkle chopped salted peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.
2. Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form. Transfer to a small bowl and store in 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 speed to low and gradually beat in the confectioner’s sugar. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are uniform and filling is smooth.
3. Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream). Fold in the remaining whipped cream. Pour the filling into the prepared springform pan. Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.
DIRECTIONS:
1. Heat cream until boiling. Pour over chopped chocolate and let sit for one minute then stir until fully melted, shiny and uniform.
2. Stir in corn syrup and pour into a squeeze bottle or just drizzle over pie with a spoon. Pass around remaining ganache for extra drizzles on slices of pie.
Pay it forward, make this pie for someone you love, and hug them as tight as you can. Tell them how much they mean to you. You never know what can happen in an instant – every day can be a
Every time I read one of these posts, I am brought to tears. I don’t know Jennifer either, but I am struck by what an amazing community food bloggers make up.
It’s a post like yours Lisa that makes me want to continue journalling about not only food but the connections and symbolism that comes with it.
Your ‘better late than never’ symbolic dessert delight has been bookmarked along with a few phrases you so eloquently wrote. When I finally do make your scrumptious pie…I’ll be reminded of such a warm tribute as well as be reminded of how precious every little moment in time is truly.
Lovely pie and tribute, I can see why this was Mikey’s favorite pie. Will make one for my family tomorrow night, and donate to help.
This story makes me cry still… I like you saw it late but this pie is so gorgeous and I don’t think it matters at all how late it was! This is gorgeous and looks amazing! My heart goes out to Jennifer!
Heather @ sweet sins
[...] used a variation of THIS recipe. All you have to do is search “peanut butter pie” in Tastespoting and get 10 [...]
Not understanding why there is a layer of the whipped topping on top of the PB mixture yet the instructions say nothing about topping it with the whipped topping.
Hi, Amy. that was my own personal touch which wasn’t in the recipe we all posted together, but I will add it ASAP
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