Creamy Peanut Butter Pie
This is a lightened up version of the world famous peanut butter pie I first shared back in the summer of 2011 when my husband Mikey, passed away. I’ve nixed the sweetened condensed milk, and swapped in maple syrup for the confectioners’ sugar. If you’re looking for refined sugar-free chocolate chips, I like to use the Lily’s brand, sweetened with Stevia. Sometimes I also opt for a graham cracker crust, and use six 2-inch by 4-inch graham crackers instead of the chocolate cookies. The lemon juice might feel odd to add to the filling, but trust me on this—it brightens the flavors without imparting any taste of citrus.
- 14 chocolate sandwich cookies, pulses into fine crumbs
- 4 tablespoons butter, melted
- ½ cup (79 grams) bittersweet chocolate chips
- ½ cup heavy cream
- 8 ounces cream cheese, softened
- 6 tablespoons (96 grams) creamy peanut butter
- 4 to 6 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon freshly squeezed lemon juice
- ½ cup (70 grams) dark chocolate covered peanuts, chopped
- Add the cookies to the bowl of a food processor and pulse into fine crumbs. Add them to a small bowl, along with the melted butter. Stir with a fork to mix well. Press the mixture into the bottom and up the sides of an 8-inch pie pan.
- Set up a double boiler to melt the chocolate: fill a medium pot one-third of the way up with water. Set it over high heat, cover with metal or glass bowl that fits securely on top of the pot. Bring the water to a boil. Once the water comes to a boil, add the chocolate, and reduce the heat to a simmer. Give the chocolate a stir with a spatula once it begins to melt. Continue until the chocolate is completely melted. Pour over the bottom of cookie crust, and spread to the edges using an off-set spatula. Place pan in the refrigerator while you prepare the filling.
- Pour the heavy cream into a bowl, and beat using a hand mixer or whisk until stiff peaks form. Transfer to a small bowl, and store in refrigerator until ready to use.
- Place the cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy. Add the syrup, vanilla extract, and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.
- Add ⅓ of the whipped cream to the bowl with the peanut butter mixture. Gently stir to combine. Fold in the remaining whipped cream.
- Spread the filling into the prepared pie crust. Sprinkle the chopped peanuts over the top. Chill in the fridge until set, at least 4 hours, or overnight.