Monday, August 8, 2011

Peanut Butter Pie

I went out with my sister and some friends to Stymies Bar and Grill . For dessert we had an AWESOME Peanut Butter Pie, I was challenged to create a similar recipe. So here it is! I did this in a 9 inch spring form, I think next time I would use an 8 inch.

2 cups chocolate cookie crumbs(I use these minus the filling)
2 TB white sugar
1/4 cup butter, melted

1 tsp gelatin
2 tsp warm water
8 oz cream cheese, softened(you can use light if you want)
1 1/4 cup creamy peanut butter(if you use a sweetened PB you may want to adjust the sugars)
1/2 cup white sugar(fine or even powdered works best)
1/4 cup brown sugar
1 TB butter, melted
1 tsp vanilla extract
1 cup heavy whipping cream

12 oz semi sweet chocolate chips(I use Ghiradelli Chips)
1/4 cup  peanut butter(creamy or chunky is up to you)
**Next time I think I would use 6 oz chocolate chips and 2 TB peanut butter. The topping was a little too thick.

Preheat oven to 350

In a bowl combine cookie crumbs, sugar and butter. Mix well.

Press into the bottom of a spring form pan(8 or 9 inch) and up the sides about 1 inch.

Bake for 10 minutes in preheated oven, remove and cool completely.

Whip the heavy cream until stiff peaks form, set aside

Dissolve gelatin in warm water

Beat in the cream cheese until light and fluffy,

Beat in sugars, then add in peanut butter and vanilla. Beat well.

Gently fold whipping cream into the filling.

Very carefully pour filling mixture into the crust.

Refrigerate until set.

Melt chocolate chips in a double boiler stirring until smooth, add in peanut butter and mix well.


Allow to cool slightly , then spread evenly over the set filling.

When the chocolate is about 1/2 set or so score it into slices so you dont crack it when cutting into it, its ok if you dont though , just heat your knife slightly and cut very slowly.

Remove the spring-form,

slice and enjoy! 

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