For those of you that haven’t picked up the Homemade Decadence book by Joy Wilson I wanted to share the peanut butter cream pie recipe from the book. This was the second recipe from the book that we made and enjoyed the sweet, creamy, peanut buttery, deliciousness she calls pie. The recipe was extremely easy and I got to use my favorite store bought cookie. I made my crust out of OREO cookies intead of the graham cracker crumbs that she used in her recipe. One of the features I liked about the book is that she will list many pie crusts and all the recipes are designed to mix and match to work with the flavors you like.
- 1 1/2 cups heavy cream
- 1 (8 ounce) package cream cheese, at room temperature
- 1/4 cup packed light brown sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 cup smooth all natural peanut butter
- 2 cup chocolate wafer cookie crumbs
- 1 tablespoon sugar
- 5 tablespoons unsalted butter, melted and cooled slightly
- 1 1/2 cups heavy cream
- 1/4 cup confectioners' sugar
- Preheat oven to 350°F
- In a medium bowl, combine the cookie crumbs, sugar, and a pinch of salt. Add the butter and stir with a fork until the mixture is thoroughly moistened. The mixture will not form a dough ball, but will stay a crumbly texture.
- Dump the crumb mixture into a 9 inch pie dish and press the mixture along the bottom and sides of the dish.
- Bake until the crust is slightly browned, 12-15 minutes. Remove the pie dish from oven and completely cool.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the cream until it holds soft peaks, 4-5 minutes. Transfer to a medium bowl.
- In the same bowl of the electric mixer, fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and pliable, about 3 minutes. Add the brown sugar, salt and vanilla extract and beat well. Beat in the peanut butter until smooth. Remove the bowl from the mixer and gently fold in a quarter of the whipped cream. Gently fold in another quarter of the whipped cream. Repeat twice with the remaining whipped cream until the mixture is well incorporated but still fluffy. Spoon the filling into the prepared crust.
- In the clean bowl of an electric mixer fitted with the whisk attachment, beat the cream and confectioners sugar until it holds soft peaks, 4 to 5 minutes. Top the pie with the whipped cream mixture. Cover lightly with plastic wrap and refrigerate for at least 4 hours before serving.
- Just before serving, generously sprinkle with chopped peanut butter cups, and drizzle with melted chocolate.