Here it is, guys. My first recipe of 2017.
Peanut. Butter. Pie.
Or as I like to call it, “the reason why I already broke my New Years resolution.” 😛
Look dude, you can’t really blame me for this. I wanted to make a peanut butter dessert all summer long but talked myself out of it because summer is supposed to be “light” and “airy” and incorporate a buttload of berries. Well, it’s winter now. And my thighs want peanut butter. Shoot me!
Speaking of the new year, did everyone have a safe holiday? I’m glad to see that my fears never came to fruition and Mariah Carey mostly made it. 😛
The first thing you’ll want to know about this pie is that it’s no bake. #winning2017. What separates it from the others is the peanut butter cookie crust and the “black bottom” layer, which is basically just creamy chocolate ganache that you slather all over the crust before you add the filling. I mean, no one actually has a problem with that, right?
The filling is pretty standard: Sweet and salty peanut butter is whisked together with velvety cream cheese and creamy Cool Whip, then there’s some added sugar and vanilla to balance it all out. The best thing about a no bake filling is that you can keep testing it until it’s good. And then a few more times just to make sure. 😛
Like any good peanut butter pie, this one starts off with a peanut butter cookie crust. I chose Nutter Butters since they’re readily available and delicious, but any kind will do.
I also wanted to comment on how adorable they are, but then I remembered I’d be giving them a quick and painless death in the food processor. If you assign personalities to nonliving things like I do then this part might make you a little sad. I recommend just pushing through and imagining how sweet an peanut-buttery this crust will be.Once it’s all in there pop it in the freezer to firm up while you prepare the filling.
The first filling will be deliciously creamy and chocolaty ganache. Stir some cream and chocolate together and microwave it in 30 second increments until cream is just hot enough to start melting the chocolate.
Then stir your little heart out until it’s nice and smooth. If any lumps remain just pop it back in the microwave for another 10 seconds or so.
Now using a pastry brush or the back of a spoon, spread that deliciousness all over the crust and pop it back into the freezer.
For the next step, it’s important that your peanut butter and cream cheese are both room temperature (what kind of savage refrigerates peanut butter anyway?). Use a hand mixer to beat the two together along with the powdered sugar and vanilla.
As you can see, the mixture will be quite lumpy (even worse if your cream cheese was cold) but it’s totally cool, man, because the next step is to add the Cool Whip. Yes, Cool Whip. The Pioneer Woman swears by it instead of whipped cream, and she isn’t raking in millions with her Walmart deal by being a dummy. All I know is, the easiest way to get rid of those lumps is to use a hand mixer to incorporate half of the Cool Whip first before gently folding in the rest.
At which point it will transform into something fluffy and magical. If you think you have enough willpower to not eat the entire bowl, it’s worth giving it a little taste test at this point to see if you need any additional sugar or a pinch of salt. Some peanut butter brands are sweeter than others so it will really depend on which one you use.
But once you’re happy with it, pat yourself on the back for not eating it all and then dump it into your chilled crust.
Smooth it out all nice like a real professional, dammit. Then pop it back into the fridge.
My sister-in-law sent me this little gadget for Christmas. It’s a whipped cream maker! You add your cream, sugar, and vanilla to the cup, then attach the little plunger top and pump the handle to make whipped cream.
I won’t lie—I was a little skeptical about this thing. But it was amazing. I’m talking like 10-12 pumps tops for perfect whipped cream. So fast! I was really blown away. lol. I definitely plan on using this more in the future.
You can just add more Cool Whip to the top of course, but I really wanted a pretty shell design. It was worth it, too, because at least one person made a point to tell me how yummy the whipped cream was.
My sister-in-law sent me another gadget as well. A chocolate drizzler! I figured I may as well give this one a shot too. As you can probably figure out from the photo, you add the melted chocolate to the plastic sleeve and then insert the teal piece to push the chocolate out of an opening at the bottom of the sleeve.
This tool was a little trickier to use because it gets a bit messy trying to get the chocolate in there (I should invest in a funnel) and I have freakishly small hands so I couldn’t quite reach the top of the pump to press it down. I actually had to call for help lol. Next time I won’t fill it as much. As far as drizzling goes though, this thing is on point!
To finalize the design I added some chocolate chips to the whipped cream as well as some larger Nutter Butter pieces. Simple! I wish I could say that it was ready to eat right then, but the truth is that you need to chill it for at least an hour. Believe me, it’s worth it!
And there you have it! Get a good look because it will be gone in the blink of an eye.
Here’s to our thighs and lots of new recipes in 2017!
Until next time <3
- 20-24 peanut butter cookies (I used Nutter Butters)
- 6 tbsp melted butter
- 4 oz of chocolate chips
- 1/4 c (60 g) heavy cream
- 1 package (8 oz) cream cheese, softened
- 1 c (250 g) creamy peanut butter
- 3/4-1 c (95-125 g) powdered sugar, depending on how sweet you want it.
- 1 tsp vanilla extract
- 1 pinch salt
- 1 tub Cool Whip whipped topping
- Whipped cream
- Chocolate chips
- Peanut butter cookies broken up into large pieces
- Crush cookies using a rolling pin or food processor. Add the melted butter and stir until mixture resembles wet sand. Press the mixture into the bottom of a standard 9-inch pie pan and refrigerate while you prepare the fillings.
- To make the black bottom filling, stir the cream and chocolate together in a bowl and microwave in 30 second bursts until the cream is just hot enough to start melting the chocolate. Stir between each session until completely smooth. Spread it all over the bottom and up the sides of the peanut butter crust and place the crust back in the refrigerator.
- To make the peanut butter filling, first combine the peanut butter, cream cheese, sugar, salt, and vanilla using a hand mixer. Mixture will be lumpy. Use the hand mixer again to incorporate half of the Cool Whip, then fold in the rest by hand. Add the filling to the pie and use a spatula to get it nice and smooth.
- Decorate the pie by drizzling melted chocolate all over the top, then piping on a whipped cream shell border and adding more chocolate chips and peanut butter cookie pieces.