I don't even personally know Jeannie, but via tastespotting, I started to see dozens of the same recipes... it was not a daring bakers' challenge, but bigger than that. I cannot imagine what Jeannie is going through. to have something so precious one day, then unexpectedly, it is taken from you... I could not help but to make this pie, for Mikey and everyone I love. THE love of my life does not like peanut butter baked into cakes, cookies or pies, so I shared it with my family who I equally love, of course :)
I brought some to my sister in law's. My baby niece (3 weeks old) cannot share this beautiful, delicious pie with everyone, but one day... :) She will taste my love through my cooking (and through my spoiling her).
This is a wonderful recipe, AND forgiving too. I think the amount of different ingredients you put in is basically up to your liking. More cream cheese? more cookies for thicker crust? more peanut butter!!?? Yes, it is possible.
This recipe is from Jeannie's blog above
Creamy Peanut Butter Pie
Serves 10 to 12
8 ounces chocolate cookies
4 tablespoons butter, melted
4 ounces finely chopped chocolate or semi-sweet chocolate chips
1/4 cup chopped 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
Add the cookies to the bowl of a food processor and pulse into fine crumbs. Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.
Melt the chocolate in a double boiler or in the microwave. Because I didn't want a very hard chocolate bottom, I mixed in some cream to make it into a Ganache. (1/8 cup cream) Pour over bottom of cookie crust and spread to the edges using an off-set spatula. Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.
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 combined and filling is smooth.
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. Here, I just shaved some of the same chocolate and put it on top, it still looked lonely, so I filled the empty outer circle with more salted peanuts.