From Cooking to Eat to Cooking to Heal: Chocolate Peanut Butter Pie
 
Prep time
Total time
 
This recipe is from my friend Jennie Perillo. It was her late husband's favorite. It is a creamy treasure.
Author:
Cuisine: American
Serves: serves 8-10
Ingredients
  • 8 ounces chocolate cookies
  • 4 tablespoons butter, melted
  • 4 ounces finely chopped chocolate or semi-sweet chocolate chips
  • ¼ cup chopped peanuts
  • 1 cup heavy cream
  • 8 ounces cream cheese
  • 1 cup creamy-style peanut butter
  • 1 cup confectioner’s sugar
  • 1 – 14 ounce can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon freshly squeezed lemon juice
  • optional extra 4 tablespoons of melted chocolate for drizzle
Instructions
  1. Add the cookies to the bowl of a food processor and pulse into fine crumbs. Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.
  2. Melt the chocolate in the microwave in 30 second increments. Pour over bottom of cookie crust and spread to the edges using an off-set spatula. Sprinkle chopped peanuts over the melted chocolate. 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. Transfer to a small bowl and store in refrigerator until ready to use.
  4. Place the cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and somewhat fluffy. Reduce speed to low and gradually 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 somewhat smooth.
  5. Stir in ⅓ of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream). Fold in the remaining whipped cream. Pour the filling into the prepared springform pan. Drizzle an extra 3-4 tablespoons of melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.
Recipe by chefdruck.com at https://chefdruck.com/2017/04/from-cooking-to-eat-to-cooking-to-heal-chocolate-peanut-butter-pie/