Sunday, February 3, 2013

Peanut Butter Cream Pie

Cookies or pudding tend to be the default weekend desserts in our house, but every once in a while, I venture out to something a bit more creative. While I didn't stray far from the peanut butter and chocolate kick I've been on, instead of a cookie, I went for a no-bake pie.

Starting with a cookie crumb crust and filled with a peanut butter cream filling and chilled until solid, this was a real treat.

What you'll need:

12 oz package of cream filled chocolate cookies (Oreos or a similar substitute)
3 TBSP butter, melted

3/4 cup whipping cream
8 oz cream cheese (I used the reduced fat one, do NOT use the non-fat one)
1 1/3 cup JIF peanut butter
3/4 cup powdered sugar
14 oz can of condensed milk
1 tsp vanilla
1 tsp lemon juice


First off. . .this what it typically looks like behind-the-scenes of my ingredient photo. The Little Girl stands to the side, telling the ingredients to "say cheese."

Start by putting your cookies into a food processor or blender, and pulse until you have a finely ground cookies. Pour into a bowl, combine with the melted butter. Now, take a 9-in spring form pan and press the cookie mixture into the bottom and sides of the pan. I went about 1 inch up the sides.

It looks like one of the cookies didn't make it into the food processor. . .

Place the cookie crust into the freezer to set. Add your whipping cream to the bowl of your mixer with the whisk attachment and beat on high until stiff peaks form. Transfer to another bowl and refrigerate. Clean out your mixer bowl, dry and find your paddle attachment.

Add the cream cheese (room temperature) and JIF, cream until smooth. You can use a PB other than JIF, for eating sandwiches we have moved on to less sugary options, but for baking, I haven't found an acceptable substitute.

Slowly add the powdered sugar until well combined, making sure to stop to scrap down the sides a couple times.

Now add the condensed milk, lemon juice and vanilla, beat until well combined on a medium speed.

Remove your paddle attachment and move the bowl to a counter, grab your whipped whipping cream and stir in half with a rubber spatula. Once all the white streaks are gone, add the rest. Once well combined, grab the crust from the freezer and pour the peanut butter mixture over the top.

If you want you can garnish the top with either an extra cookie crumbled or drizzle melted PB or chocolate if you want something more fancy.

Now refrigerate for at least 3 hours, but preferably overnight. . . THEN enjoy!

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