I have been a less-than-faithful blogger the last several months. Being a single mom during the week for the last eight months (since my husband accepted and started working at a job 250 miles out of town) has really taken a toll on blogging. Plus trying to get a house ready to sell and move. It is scary how much junk you can accumulate when you stay in one house for 14 years. And how many little repair jobs you can ignore. And how you once thought wall paper was a really good idea.
But I hope to get in a few more posts before I am swamped with last minute moving details and the craziness of unpacking in a new house. I am excited to start cooking in this new kitchen in about 6 weeks! This photo is the sole reason that I agreed to purchase a house that I have not seen yet. In a neighborhood I have never been to. If I get this room to play in, who really cares what the rest of the house looks like?!
Last weekend was our annual church youth camp fundraiser. Along with some Rocky Road Cookies and Snickerdoodle Bars, I made a couple of these Chocolate Peanut Butter Pies to auction off. And there just may have been enough “extra” filling that couldn’t possibly have fit into the pie crusts and had to be saved in a small bowl at the back of the fridge where no one could see it.
Chocolate Peanut Butter Pie
——–((inspired by Zoe Bakes)
6oz chocolate wafer cookies (about 2/3 of a Nabisco 9oz package)
5 Tbs salted butter, melted
8 ounces cream cheese, softened
1 cup smooth peanut butter
1 can (14 oz) can sweetened condensed milk
1 tsp vanilla extract
1 cup heavy cream
¼ cup heavy cream
2 oz (about 1/3 cup) semisweet or bittersweet chocolate chips
¼ tsp vanilla extract
Whipped Cream Topping:
1 cup heavy cream
2 Tbs cream cheese, softened
2 Tbs powdered sugar
½ tsp vanilla extract
½ cup salted dry roasted peanuts, coarsely chopped
2 Tbs sugar
Preheat oven to 350°F. Crush chocolate wafer cookies in a food processor or blender until finely ground. You should get about 1 ½ cups of crumbs. Melt butter in a medium bowl in the microwave. Stir in chocolate wafer crumbs. Press into 9” pie plate. Bake for 5 minutes (not longer or it will taste burnt). Cool completely before filling.
With an electric mixer, beat cream cheese, peanut butter, sweetened condensed milk and vanilla. In a separate bowl, beat 1 cup heavy cream until stiff peaks form. Stir in half the whipped cream to lighten the batter, and then fold in the remaining whipped cream. Pour into cooled crust. Refrigerate, uncovered, for at least one hour.
Place ¼ cup cream in microwave safe measuring cup or bowl. Heat for 45 seconds. Stir in chocolate chips. Let sit for one minute, then stir again until smooth. Let cool until slightly thickened. Spoon the ganache over the chilled peanut butter filling, spreading almost to the edge of the filling. Return pie to refrigerator. Chill until ganache has completely set.
Combine 1 cup heavy cream and softened cream cheese (must be very soft, or your topping will be chunky!) in a large bowl. Beat until soft peaks form. Add powdered sugar and vanilla and beat until stiff. Spread over top of cooled ganache, spreading almost to the edge of the ganache. Chill pie until firm, about 1 additional hour. (The cream cheese in this topping will stabilize your whipped cream and help it keep its shape even over several days.)
In a medium skillet (I like to use my cast iron skillet), stir together the chopped peanuts and sugar. Cook over medium-low heat until the sugar begins to melt. Reduce the heat to low and cook, stirring constantly, until the sugar is completely melted and begins to caramelize, about 2 minutes. Pour the nuts onto a piece of foil or parchment paper to cool. Sprinkle top of pie with candied peanuts just before serving.