From the kitchen of One Perfect Bite...I have a real weakness for desserts that are made with peanut butter, so, when this gem appeared in Food and Wine magazine I knew it was only a matter of time before it graced my table. I made the pie for my family today and it was so good that, despite having made it just this once, I'm comfortable sharing it with you tonight. If you like peanut butter and are occasionally willing to flirt with wretched excess, you are going to love this pie. I must admit that necessity forced me to use whipped topping rather than heavy cream as an ingredient, but the pie was delicious nonetheless. If you want clean slices, I suggest you freeze the pie for an hour or so before you cut it. Once it is cut, it can be refrigerated until you are ready to serve it. If appearances are not important to you, give everyone a spoon and let them dig in. This is a very informal dessert, so it is best kept for family and close friends who no longer need to be impressed. I do hope you'll try this. I suspect it will be a case of "once bitten". Here is how the pie is made.
Sweet and Salty Peanut Butter Pie...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine
8 ounces peanut butter sandwich cookies, such as Nutter Butters
4 tablespoons unsalted butter, melted
1/2 cup creamy peanut butter
4 ounces cream cheese, at room temperature
1/2 cup plus 2 tablespoons confectioners' sugar
1-3/4 cups heavy cream
1 teaspoon pure vanilla extract
1/4 cup salted roasted peanuts, coarsely chopped
1) Preheat oven to 350 degrees F. In a food processor, pulse cookies with 1/4 teaspoon of salt until finely ground. Scrape cookies into a 9-inch pie plate. Stir in melted butter, 1/2 tablespoon at a time, until crumbs have texture of wet sand; you may not need to use all of the butter. Using your fingers, press crumbs evenly over bottom and up the side of pie plate. Freeze crust for 15 minutes.
2) Bake crust for about 10 minutes, until lightly golden. Let cool on a rack.
3) In a medium bowl, combine peanut butter with cream cheese, 1/2 cup of sugar and 1/4 teaspoon of salt and mix until thoroughly blended.
4) In another bowl, whip 3/4 cup of heavy cream until stiff. Whisk whipped cream into peanut butter mixture. Spread peanut butter filling in crust in an even layer. Refrigerate until chilled, about 30 minutes.
5) In same whipped-cream bowl, whip remaining 1 cup of heavy cream and 2 tablespoons of sugar with vanilla until stiff. Spread whipped cream over pie. Sprinkle pie with chopped peanuts, cut into slices and serve. Yield: 8 servings.
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