This pie is for Jennie and Mikey, and a sick little boy who is hopefully on the mend. I am dedicating this pie to life and remembering how fragile it is and how in an instant everything can change. Hug your dear ones today and enjoy a piece.
Originally posted in Jennie’s blog
No Bake Creamy Peanut Butter Pie
Serves 10 to 12
- 8 ounces oreo cookie crumbs
- 4 tablespoons melted butter
- 4 ounces finely semi-sweet chocolate chips
- 1/4 cup unsalted peanuts
- 1 cup whipping cream
- 8 ounces cream cheese
- 1 cup smooth peanut butter
- 1 cup icing sugar
- 1 – 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1/4 cup semi sweet chocolate chips
- 1tsp shortening
- handful of chopped peanuts
Combine the cookie crumbs and the melted butter in a 9 inch spring form pan. Place in the freezer while you work on the rest.
Melt the chocolate chips in the microwave. Pour over bottom of cookie crust and spread to the edges using an off-set spatula. Sprinkle peanuts over the melted chocolate. Return to freezer while you prepare the filling.
Beat the whipping cream using a stand mixer until stiff peaks form. Transfer to a small bowl and store in fridge. Beat the cream cheese and peanut butter in on medium speed until light and fluffy. Reduce speed to low and gradually add in the icing 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.
Stir in 1/3 of the whipped cream into the filling mixture. Fold in the remaining whipped cream. Pour the filling into the prepared springform pan. Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.
Melt the remaining chocolate chips in the microwave along with the shortening, stir to combine and drizzle on top of pie, sprinkle with peanuts and return to freezer or fridge for several hours.
Enjoy the pie and life.