Creamy Peanut Butter Pie for Mikey

from In Jennie’s Kitchen


8 ounces chocolate cookies
4 tablespoons butter, melted
4 ounces finely chopped chocolate or semisweet chocolate chips
¼ cup chopped peanut
1 cup heavy cream
8 ounces cream cheese
1 cup creamy peanut butter
1 cup confectioners’ sugar
1 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice


1. Add the cookies to the bowl of a food processor and pulse into fine crumbs. 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.

2. Melt the chocolate in a double boiler or microwave. Pour over the bottom of the cookie crust and spread to the edges with an offset spatula. Sprinkle chopped peanuts over the melted chocolate. Place the pan in the fridge while you prepare the filling.

3. Pour the heavy cream into a bowl, beat using a stand mixer or hand mixer until stiff peaks form. Transfer to a small bowl and store in the fridge 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 confectioners’ sugar. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat unilt all ingredients are combined and filling is smooth.

4. Stir 1/3 of the whipped cream into the filling mixture. Fold in the remaining whipped cream. Pour the filling into the pan and drizzle the melted chocolate on top. Refrigerate for three hours or overnight before serving.

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