Peanut Butter Pie for Mikey
User Reviews
4.6
27 reviews
Excellent
Peanut Butter Pie for Mikey
Report
A no-bake Peanut Butter Chocolate Pie with cookie crust in honor of food blogger Jennifer Perillo's husband Mikey. Kosher, Dairy.
Share:
Ingredients
- 12 ounces chocolate cookies
- 6 tablespoons melted unsalted butter
- 8 ounces finely chopped chocolate or semi-sweet chocolate chips
- 1/4 cup Chopped unsalted peanuts
- 1 cup heavy whipping cream
- 8 ounces cream cheese (one package)
- 1 cup creamy-style peanut butter
- 1 cup confectioner’s (powdered) sugar
- 14 ounces sweetened condensed milk (1 can)
- 1 teaspoon vanilla extract
- 1 teaspoon freshly squeezed lemon juice
Instructions
- Add the cookies to the bowl of a food processor and pulse into fine crumbs, or pour cookies into a plastic bag and crush till the crumbs become are fine. 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. Pour half of the chocolate over the bottom of the 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 the 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 and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.
- Take the whipped cream out of the refrigerator. Stir in 1/3 of the whipped cream into the filling mixture (this helps lighten the batter). Fold in the remaining whipped cream.
- Pour the filling into the prepared springform pan.
- Drizzle the rest of the melted chocolate on top of the pie. You can do this more neatly by pouring the chocolate into a piping bag or a disposable sealing bag and snipping a corner off, then squeezing the melted chocolate gently in a stream pattern across the top of the pie.Refrigerate for three hours or overnight before serving.
- Note: I only made two minor adjustments to Jennifer's original recipe. I added 50% more chocolate cookie crumbs and melted butter to make a taller crust (that goes all the way up the sides of the pie), and I melted some extra chocolate to drizzle on top of the pie. Other than that, the recipe appears as Jennifer wrote it.
Notes
- You will also need: Food processor (optional), 9 inch springform pan, electric mixer
Nutrition Information
Show Details
Calories
706kcal
(35%)
Carbohydrates
64g
(21%)
Protein
13g
(26%)
Fat
46g
(71%)
Saturated Fat
21g
(105%)
Cholesterol
76mg
(25%)
Sodium
407mg
(17%)
Potassium
489mg
(14%)
Fiber
4g
(16%)
Sugar
45g
(90%)
Vitamin A
820IU
(16%)
Vitamin C
1.2mg
(1%)
Calcium
158mg
(16%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 706 kcal
% Daily Value*
| Calories | 706kcal | 35% |
| Carbohydrates | 64g | 21% |
| Protein | 13g | 26% |
| Fat | 46g | 71% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 76mg | 25% |
| Sodium | 407mg | 17% |
| Potassium | 489mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 45g | 90% |
| Vitamin A | 820IU | 16% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 158mg | 16% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
27 reviews
Excellent
Other Recipes
You'll Also Love
Chocolate Peanut Butter Cake (with Caramel Peanut Butter Nougat Filling and Chocolate French Buttercream Frosting)
European, American, Canadian
4.7
(9 reviews)
Vegan No-Bake Chocolate Peanut Butter Balls With Rice Krispies (Peanut Butter Bon Bons)
American
5.0
(204 reviews)
