My younger son , Ashish , is a fan of all peanut butter desserts ., but really who would not love this mousselike , no bake , delicious straight from the freezer dessert ? Want to gild the lily ? use the easy fudge sauce over the top , pure decadence .
Matt Lewis and Renato Poliafito
1 (9 inch ) pie
CHOCOLATE COOKIE CRUST
30 chocolate wafer cookies ( Nabisco or Newman’s Own ) , about 6 ounces
1 Tbs sugar
6 tbs unsalted butter , melted
PEANUT BUTTER FILLING
1/2 cup (3 oz ) semisweet chocolate chips
1/2 tsp light corn syrup
8 oz cream cheese , at room temperature
1 cup creamy peanut butter
2 tbs pure vanilla extract
3/4 cup firmly packed dark brown sugar
1 1/2 cups heavy cream
COOKIE CRUST
In a food processor , grind the cookies to a very fine powder . You should have about 1 1/2 cups. Put the crumbs in a bowl and stir in the sugar.
Pour the butter over the crumb mixture and mix until well combined. The mixture will feel wet . Turn the crumb mixture out into a 9 inch pie plate and press it into the bottom and up the sides. You can use the back of a large spoon to even out the crust.
Put the crust in the refridgerator while you make the filling.
FILLING
Melt the chocolate chips in a microwave oven or in a double boiler . Add the corn syrup and stir to combine . Use a spatula to spread the chocolate in a thin layer on the bottom of the chilled pie crust . Put the crust back in the refridgerator while you make the peanut butter filling.
Put the cream cheese , peanut butter , vanilla , and brown sugar in the bowl of an electric mixer fitted with the paddle attachment . Beat on medium speed until well combined and completely smooth. Set aside.
In a clean bowl , use the mixer fitted with the whisk attachment to whip the cream until soft peaks form . Remove the bowl from the mixer and , with a rubber spatula , gently fold the wipped cream into the peanut butter mixture until the mixture is uniform in color.
Pour the mixture into the prepared crust and freeze at least 4 hours . Once the pie is frozen , you can cover it with aluminum foil and freeze for up to 3 days.
Filed under: Desert, Eggless Tagged: | eggless peanut butter pie, Eggless peanut butter pie with cookie crust, Matt Lewis and Renato Poliafito, no bake peanut butter pie
