Peanut Butter Pie

I can’t believe my baby is 14. This makes me feel old and also a little bit apprehensive because soon he will start asking if he can get his learner’s license and drive my car. Our oldest son became driving age during our time in Australia but I was okay with that because the minimum age there is 16 and much more appropriate. Though he learned to drive ‘Aussie style’ on the left side of the road I felt much more comfortable with his maturity level and experience once we arrived back in Canada.  Our daughter really has shown no interest in learning and is pretty resourceful at getting where she needs to go via transit which is absolutely fine by me. I have a feeling this will not be the case for the baby of the family…though I’ve seen him play Mario Kart and there’s no way this kid is ready to drive just yet. He’ll just have to wait.

In the meantime I’m happy to make him a 14th birthday pie. He has never been a fan of birthday cake and though he will eat it, he always puts in a request for ice cream cake for his own birthday. In November. I absolutely hate ice cream ‘cake’ and think it’s a big waste of money (and I LOVE to bake for Pete’s sake!). It is way too darn cold for ice cream cake! I fear I am partly to blame because he ended up enjoying two ‘summer’ November birthdays when we lived down under. I think anyone with a drab winter birthday can relate (mine’s in February) to how excited he was to have friends over for a birthday pool party, with barbecue, Popsicles, and…ice cream cake. Now, back in Canada, there isn’t much to do for a 14 year old’s birthday. All the outdoor paintball and go karts are closed for the winter so it’s either a movie, laser tag or indoor paintball…again.

Once every third birthday I will splurge and get him an ice cream cake but last year he and his friends were pretty happy with the Banoffee Pie I made. I was looking for something similar when I read the new online issue of Eat In Eat Out magazine. Blogger Britt Stager (My Daily Randomness) had her Peanut Butter Pie featured in the holiday 2014 issue. It has the same graham cracker crust as a Banoffee Pie with the added goodness of a ton of peanut butter and chocolate. Could this pie get any better? Yes…because it’s extremely easy to make and doesn’t take a lot of time. It’s great for last minute bakers like me. When I say last minute, I mean it because on birthday Friday at 2:30 I was still thinking an ice cream cake would be my last resort.peanutbutterpie3After a quick check to make sure there were no peanut allergies among his friends I went ahead with the pie. Let me tell you this pie is smooth. It’s silky and peanutty. And wow, is it rich! Make sure you have an ice cold glass of milk and you will be happy beyond words. I almost didn’t get photos for this post because after the party goers had eaten I had to stop hubby from eating the rest. I took the photos during daylight the next day then let him dig in.peanutbutterpieSo how can you make one of these very decadent Peanut Butter Pies for your loved ones? Read on!

Peanut Butter Pie (Recipe from My Daily Randomness)

Ingredients

20 graham crackers (or about 2 1/2 cups graham crumbs)
8 tablespoons butter, melted
10 ounces cream cheese, room temperature
1 cup sugar
1 cup creamy peanut butter
1/2 tbsp vanilla
1 tbsp unsalted butter, melted
1 cup heavy whipping cream
3/4 cup heavy whipping cream
6 oz semisweet chocolate
Method
If using graham crackers, give them a bit of time to become crumbs in a food processor (or use a ziploc bag and rolling pin).  Combine the crumbs with the melted butter in a medium bowl until mixed then press into the bottom, then sides of a deep dish pie plate or tart pan. Bake for 10 minutes in a 350 F oven and cool completely.
Beat the cream cheese and sugar together then add the peanut butter until well mixed. Add the vanilla then slowly add the melted butter. Whip the whipping cream until the soft peak stage, then combine it into the peanut butter mixture taking care not to over stir and lose the fluffy consistency. Place filling into cooled crust and distribute evenly.
In a double boiler (I use a glass bowl over a pot of simmering water) melt the chocolate with the cream until it is combined and glossy. Allow to cool for a bit, giving it an occasional stir. Pour evenly over peanut butter mixture and allow the pie to set for 3 – 4 hours in the fridge.
peanutbutterpie2
 By the way, I think this pie would freeze beautifully if you absolutely, positively wanted ice cream cake for a special someone’s birthday.
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This entry was posted by dishnthekitchen.

12 thoughts on “Peanut Butter Pie

    • yeah..that was my last comment 🙂 I make something quite similar (though not in pie form) that was my husband’s grandma’s old standby for huge family gatherings. I think the texture of this pie could handle freezing for sure but then it wouldn’t be so quick 🙂

  1. I’m a November birthday too, but not an ice cream cake fan. They’re the standard MUST HAVE in my husband’s family but that was one change he had to make when he married me…no expensive ice cream cakes here 🙂 This pie sounds way better!

  2. Looks so delicious! Teenagers right. My daughter is about to turn 14 and I am freaking out right about now. Luckily my baby boy is still the tender age of 11. I can’t even begin to think about them driving…eeek!

    • ah. driving. yes, it’s not going well. He has tried for his learner’s 4 times now. He just really has a rough time with the tests on the computer. My daughter passed first try but is a really nervous, scary driver.

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