Holy mother of God. It is way too late and I am way too full to be eating pie right now. (Yes, I am eating pie while my dad, as normal people are doing right now, snoozes on the couch). Alas, the food blogger must persevere.
A year or two ago one of my coworkers made a chocolate peanut butter pie and it was delicious. This pie? Very, very rich. And I’m someone who’s known to say, “No dessert is ever too rich not to eat the entire thing.” Not saying that the pie being too rich stopped me from polishing off the entire piece. (I seriously can’t stand when people say a dessert is too rich to finish. It’s not a legitimate excuse. If you want to polish off the damn piece of cake you will.)
I mean I felt like I had to finish the piece of pie for curiosity sake. Every bite I took I kept trying to decide if the pie was good or just simply too rich. So I just kept on trucking through the entire piece of pie. (What a gal will do for her food blog.) The conclusion? Too rich. Not sure I would make it again. But not disappointed I tried it either. I figure someone out there has to love the taste of this pie. Someone else will persevere through the entire piece, too.
- pie crust
- 12 oz cream cheese at room temperature
- 1 c. smooth peanut butter
- 1 c. powdered sugar
- 1/2 c. unsweetened cocoa powder
- 1 14-oz can sweetened condensed milk
- 1 tsp. vanilla extract
- 3/4 c. heavy whipping cream
- Put the cream cheese and peanut butter in a large bowl and beat vigorously using an electric mixer until blended and smooth. Combine and stir together the powdered sugar and cocoa powder, then sift them together, or shake them through a strainer over the cream cheese mixture. Beat vigorously until smooth and evenly mixed. Beat in the sweetened condensed milk and vanilla.
- Pour the cream into a medium bowl and whip with an electric mixer until it stands in soft peaks. Scoop the cream on top of the peanut butter mixture and using a big wooden spoon, fold in the cream just until you see no drifts of unblended cream. Scoop the filling into the prepared crust, mounding it in the center, then make decorative swirls with the back of the spoon. Refrigerate 4 to 6 hours or overnight before serving.
You’re supposed to stay away from natural peanut butter when cooking. Whatever. I once made peanut butter cookies with natural peanut butter and they were pretty damn good. I also made some damn fine peanut butter cups using natural peanut butter.
While making this pie I ran out of peanut butter. What the hell? How does that happen? I wanted to kick myself for deciding against buying an additional jar of peanut butter when at Safeway earlier in the day. (I decided against it because I was positive I had a jar of reduced fat Skippy peanut butter in my pantry. I have a fricking photographic memory. Apparently one that’s not exactly up-to-date.) So I added in about 1/3 cup of natural peanut butter. Can’t say I really noticed any difference. All I could think about while eating the pie was how rich it was.