Recipes from our Kitchen: Peanut Butter Pie
Peanut Butter Pie
Yield: 12 servings
Seeing Eye graduate, Janice Williams, prepared this “unbelievably rich and delicious” pie to serve at one of her many cookbook taste-testing parties.
Crust
20 chocolate sandwich cookies, finely crushed
5 tablespoons unsalted butter, melted
Ganache
3/4 cup heavy cream
6 oz. semi-sweet chocolate, coarsely chopped
Filling
3/4 cup heavy cream
1 (8 oz.) pkg. cream cheese, softened
1 1/2 cups creamy peanut butter
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/3 cup mini semi-sweet chocolate chips (optional)
Miniature peanut butter cups for garnish
Preheat oven to 350°F. Lightly butter 9-inch pie plate and set aside. For crust, mix cookie crumbs with melted butter and stir until crumbs are moistened. Press mixture evenly into prepared pie plate. Bake for 10 minutes and set aside to cool.
For ganache, heat cream in small saucepan over medium heat. Bring to a boil and slowly pour onto chocolate, stirring until chocolate is smooth and completely melted. Set aside and cool.
For filling, in a small bowl, beat whipping cream on medium high speed until stiff peaks form. Set aside. In large bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla on medium high speed until smooth. Carefully fold in whipped cream. Sprinkle 1/2 cup mini chocolate chips evenly on top of pie crust. Spread peanut butter filling evenly into cooled pie shell. Top with ganache. Crumble 6 or more miniature peanut butter cups and sprinkle on top of ganache. Cover and chill for at least 5 hours or overnight. Cut into small slices and serve.
Baking Tip: To ensure ingredients are evenly combined, use a spatula to scrape the sides of the bowl during mixing.
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