Peanut Butter Pie

I made the most delicious pie the other day.  I can’t think of something better than creamy peanut butter filling on top of a crumbly chocolate crust.

I served it at a work party I was hosting for some of my volunteers and it was an unqualified success with everyone there.  I even ended with a couple of requests for the recipe.

I can’t be the only person in the world who has difficulty making these crumbly cookie crusts.  I can never get them to come together and stick.  I had to use double the butter than the original recipe.  I’ve made the changes I made to the recipe below and will link the original recipe at the end.

The filling is pretty easy, too.  It’s a couple of steps, but nothing too difficult.  


This is all the filling ingredients mixed together…






… and folding in the whipped cream.


Unfortunately, the pie is a little messy to slice and serve, so I didn’t get a pretty looking picture of a slice.  So, I’ll leave you with a second picture of the completed pie:

The story behind this pie is a little sad.  I found it through the Love and Olive Oil blog, which pointed to In Jenny’s Kitchen.  Apparently this was Jenny’s husband’s favorite pie, and he recently died.  In his memory she shared this recipe and asked that you share it with someone you love.  I changed it very little, but you can see her original recipe through the link.

Creamy Peanut Butter Pie

8 oz Nilla Wafers (or chocolate cookies)
8 T (one stick) butter, melted
4 semi-sweet chocolate chips
1 cup heavy cream
8 oz cream cheese
1 cup creamy-style peanut butter
1 cup confectioner’s sugar
1  14 oz can sweetened condensed milk
1 t vanilla extract
1 t freshly squeezed lemon juice

1.  Add the cookies to the bowl of a food processor and pulse into fine crumbs.  Combine melted butter and cookie crumbs in the bottom of a pie plate and mix well, press mixture into the bottom and 1-inch up the sides.

2.  Melt the chocolate in a double boiler or in the microwave.  Pour over bottom of cookie crust and spread to the edges.  Place 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.  Place in refrigerator until ready to use.

4.  Pup cream cheese and peanut butter in a large bowl.  Beat on medium speed until light and fluffy.  Reduce speed to low and slowly 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.

5.  Stir in 1/3 of the whipped cream into the filling mixture.  Fold in the remaining whipped cream.  Pour the filling into the prepared dish and drizzle the melted chocolate on top, if using.

6.  Refrigerate for three hours or overnight before serving.  Serve and enjoy!!

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2 Responses to Peanut Butter Pie

  1. Cheryl Waters says:

    What a bittersweet way to honor her husband’s memory. That is exactly how my husband would want to be remembered.

    • Kali says:

      I thought it was sad but sweet, too. It’s one of the reasons I chose to make this pie. Rob and I both enjoyed it, and if his wiggling is any indication, baby enjoyed it too. Or possibly baby was just hit with his first sugar high.

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