Peanut Butter Pie with Cookie Crust

My heart cringed after reading this heartbreaking yet inspiring blog entry on In Jennie’s Kitchen. It’s a post tribute to the loss of her dear husband. I’m kinda late for this, but better late than never. It was meaningful cutting this particular pie and sharing it with the others, knowing that it’s made for a special reason. It also gives a new meaning to our baking doesn’t it?

Random thought – If you pass away one day, what would you like to be made in commemoration of you?

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Knowing the typical Baked recipe will be superbly flavorful and heavy-handed on the sugar, I reduce the sugar a little. And since this is a no bake recipe, I don’t think it’s going to affect the texture or lightness of the cake in any way. Ultra creamy and smooth, it reminds me of a Hershey’s Sundae Pie, in peanut butter form. I love the cookie crust, but it’s pretty crumbly so it shatters everywhere, can use a bit more butter to bind every crumb together.

I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink.

Peanut Butter Pie with Cookie Crust (adapted from Matt Lewis & Renato Poliafito’s Baked: New Frontiers in Baking)

For the chocolate cookie crust:
170g chocolate wafer cookies (I use chocolate Marie biscuits)
1 tablesp sugar
85g unsalted butter, melted

For the peanut butter filing with chocolate bottom:
85g semisweet chocolate chips
1/2 teaspoon light corn syrup (skipped this)
225g cream cheese, at room temperature (250g for me)
240ml creamy peanut butter
2 tablespoons pure vanilla extract
163g firmly packed dark brown sugar (125g for me)
360ml heavy cream


Make the Chocolate Cookie Crust:

1. In a food processor, grind the cookies to a very fine powder. You should have about 1½ cups. Put the crumbs in a bowl and stir in the sugar.

2. 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.

3. Put the crust in the refrigerator while you make the filling.

Make the Peanut butter filling with Chocolate Bottom
1. 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.
2. Put the crust back in the refrigerator 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.
3. 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 whipped cream into the peanut butter mixture until the mixture is uniform in color.
4. Pour the mixture into the prepared crust and freeze for at least 4 hours. Once the pie is frozen, you can cover it with aluminum foil and freeze for up to 3 days.

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