Sunday, August 28, 2011

Crunchy Creamy Choco-Peanut Butter Pie

Jennifer Perillo's Creamy Peanut Butter Pie

Recipe via In Jennie's Kitchen
Serves 10-12

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 peanut butter
1 cup confectioner's sugar
1 {14 ounce} can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
extra melted chocolate, chopped peanuts and/or chocolate chips as garnish {optional}
  1. 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" up the sides of a 9" springform pan. 
  2. Melt the chocolate 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 peanuts over the melted chocolate. Place the pan in the refrigerator while you prepare the filling.  
  3. 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. 
  4. Stir a 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. Garnish if desired, and refrigerate for 3 hours or overnight before serving.
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