I found this beautiful recipe in Cookin' for Trouble by Bitchin' Kitchen and immediately wanted to eat it. But, I would have to make it first.
no-bake cream cheese peanut butter pie
Grocery List
1 1/4 cups salted pretzels (this is necessary for the crust)
3/4 cup dark brown sugar (1/4 is used for the crust)
1/4 cup unsalted butter, melted (also for crust)
1/2 cup cream cheese, at room temperature
1/2 cup smooth peanut butter
2 cups heavy cream
6 oz semi-sweet dark chocolate finely chopped
-crushed peanuts (optional)
Gear
food processor (haha, right)
9" round pie plate
2 medium mixing bowls
electric hand mixer (we'll get to that later...)
medium saucepan
Now, the first thing to do is make the crust, but that also requires a food processor, which I don't have. Instead, I bought a graham cracker crust fully aware it wouldn't be nearly as delicious. And with this disclaimer...
Pretzel Crust
Put the salted pretzels in a food processor and pulse until fine. In a large bowl mix together the pretzel crumbs, 1/4 cup of brown sugar, and the melted butter. Press the crust mixture into the pie plate. Refrigerate for 30 minutes.
*If you do have a food processor I would suggest making this crust. The filling is really sweet (and DELICIOUS) and some saltiness would be perfect. A rolling pin, or heavy text book could also work to smash the little pretzels into smithereens!! I'm just lazy.
Cream Cheese Peanut Butter Filling
In a medium bowl, combine the cream cheese, 1/4 cup of brown sugar, and peanut butter, and whip until smooth using a hand mixer. (Trust me, find a hand mixer. It's doable without one, but your arm will get incredibly sore. Plus side, I can skip going to the gym because my arm is ripped.) In another medium bowl whip 1 cup of heavy cream with 1/4 cup of brown sugar until stiff peaks form (I had no idea what this meant. Honestly, I still don't know what it means. Just mix for a while until all is mixed.)
Delicately fold the whipped cream into the cream cheese mixture. (Remember when I said my arm became jacked do to the intense mixing I just did. That makes "delicate folding" a "bit of a problem")
Yea, that happened. Gross, right?!
Spoon the filling into the pie shell and refrigerate for 1 hour. (Everything worked out splendidly, just remember be gentle!)
Chocolate Whipped Cream
Heat 1 cup of heavy cream in a medium saucepan just until bubbles form around the edges; don't let it boil. Remove from the heat. Add the chopped chocolate, and whisk until melted. Refrigerate for 1 hour.
(You're a bit impressed right now, eh?! Yea, I did all of this SUCCESSFULLY!)
Shkiaffing it Together *Shkiaffing is a word known to Bitchin' Kitchen fans. If you're not a fan, Ma please! Get on that. It's worth it.
Once the chocolate cream is cool, whip until thick. Slather the pie with the chocolate whipped cream, and garnish with the crushed peanuts (optional) (I used crushed pretzels my roommate Leah was kind enough to pick up from a gas station. I crushed the little buggers with my political philosophy textbook, but I'm sure any textbook would work just as well, you may just lose the angst-y flavor). Refrigerate for 3 hours to set. (This is the longest three hours of your life. Seriously.)
This is a wonderfully delicious pie. I am so gosh darn impressed with myself.
Now go, eat, and be merry!
--Michelle
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