Geesh, August went by fast, didn't it? I guess when so much is going on the days just meld together and slide right by.
One thing that didn't slip by, without fanfare, this past month was a very special birthday for a very special girl. Our baby girl, The Sprite, had a big birthday last week. Double digits. Holy smokes! She had a big bash with a bunch of her girlfriends and it was a sweet success. More on that later.
For now, let us kick off September the same way we ended August - sweetly. Peanut Butter Pie. As a kid, I didn't think I could survive life without peanut butter. A peanut butter sandwich was a daily staple. As an adult, I pretty much feel the same way about peanut butter, though it's not a daily staple. However, utilizing precious peanut butter in a variety of ways does make it easier to interject it into my daily life. Doing it sweetly, well that's just a bonus.
Here's our recipe:
Peanut Butter Pie
2 1/2 C crushed Oreo cookies (or any other chocolate sandwich cookie)
3 T butter, melted
8 ounces cream cheese, softened
1 C creamy peanut butter
1 1/3 C confectioner's (powdered) sugar
1 C heavy whipping cream (very cold)
1 t vanilla
1 T granulated sugar
dry roasted peanuts
Preheat your oven to 350℉.
For your pie crust, pour your crushed cookies into your pie plate. Add in your melted butter and stir to combine. Press the moistened crumbs up the sides and onto the bottom of your pie plate, ensuring that the crumbs are distributed evenly. Place your pie crust into the preheated oven for 6-8 minutes. Remove crust from the oven and allow to cool thoroughly.
To make your filling, combine your softened cream cheese, peanut butter and confectioner's sugar with a mixer. Beat until fluffy. In another bowl, beat your heavy whipping cream on high. When the cream starts to foam, slowly add your granulated sugar and vanilla. Continue to whip the cream on high until soft peaks form. Next, gently fold your whipped cream into your peanut butter mixture. Pour your pie filling into your cooled pie crust. Cover and freeze until you're ready to serve.
When you are ready to serve, remove your pie from the freezer and allow to sit at room temperature for 10 minutes before cutting. Add on some chocolate ganache and dry roasted nuts for a perfect finishing touch!
3/4 C chocolate chips
4 T heavy cream (or milk)
To make your ganache, combine your chocolate chips and cream in a microwave safe bowl. Microwave on half power for 20-30 seconds - stir. Continue to cook in the microwave in 20 second intervals, on half power, until the ganache is smooth and warm.