peanut butter cream pie for mikey
original recipe found here: injennieskitchen.com
8 ounces chocolate cookies (I used about 1 & 1/2 cups)
4 TB butter, melted
4 ounces finely chopped chocolate (I used about 7-6 ounces of milk choco)
1/4 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 ts pure vanilla extract
1 ts freshly squeezed lemon juice (I used 1 & ½ ts)
(I used a couple pinches of sea salt)
I drizzled the top of finished pie with melted caramel, optional)
Cook Notes: If you do make this pie the way I made it keep in mind the crust is harder to slice since it has chocolate in it and it will be firm.
Use a sharp, wet knife to slice through--carefully).
I always like a thicker crust so I used more crushed cookies.
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.
Melt the chocolate in a double boiler or in the microwave.
**(I sprayed the 9-inch springform pan with non stick spray, then mixed the cookie crumbs with the melted butter and then with the melted chocolate and used this as my crust).**
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.
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.
Place the cream cheese and peanut butter in a deep bowl.
Beat on medium speed until light and fluffy.
Reduce speed to low and gradually beat in the confectioner's sugar.
Add the sweetened condensed milk, vanilla extract, lemon juice and pinches of salt. 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 (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. You need to refrigerate this for at least 4 hours or overnight before serving.
For decoration: drizzle melted chocolate or melted caramel on top, serve with fresh whipped cream.