I made this pie again on August 12, 2011 in honor of Mikey. To read more about this, please see Jennifer’s blog.
Let me start by saying that before you can even look at this recipe, you may want to talk to your cardiologist. I only make this on a very rare occasions, and usually it’s because I have excess cream cheese that I need to use, but not enough to make a cheesecake. The beauty of this pie is that it’s gorgeous, delicious, and so easy to make. Also, because it’s so rich, one of these pies will feed a lot of people!
I made this yesterday for a function that I’m attending tonight. In order to let it really chill, I made it a day in advance. I’m not so sure that was smart thinking. Do you know how hard it is to leave a pie that looks this good in the fridge for 24 hours??? I will of course need to dig into it today before the event, all in the name of getting a good photo for this blog, of course. Oh, and so that I can make sure it’s not poisonous.
peanut butter pie
For the filling:
8 oz cream cheese
1/2 cup sugar
1/2 cup peanut butter
2 tsp vanilla extract
1 cup whipping cream
1 9″ graham cracker crust
For the topping:
8 oz melted bittersweet or semi-sweet chocolate
1/4-1/2 tsp espresso powder
4-6 tbsp hot water (start with 4 tbsp and add more if the chocolate mixture looks too thick)
Cream together the cream cheese and sugar until well blended. You want to ensure that it’s completely smooth with no chunks. Add in the peanut butter and vanilla and mix well.
Whip the whipping cream until soft peaks form. Gently fold into the cream cheese mixture. Pour into pie plate.
Melt the chocolate with the coffee in the microwave and stir to combine. Pour the chocolate sauce on top of the pie and spread evenly.
Let chill for at least 3 hours. Cut small slices and serve. Most people will want to have coffee with this!