I made this pie over a week ago and I'm finally getting to post it now. We all just got back from a three day trip to Eilat, so at least I have that as an excuse. Last year, I made this peanut butter pie for one of our meetings and the response was out of this world. As is my rule, I thought I'd never make this again. But then something came up and I promised my boss that I would make her this pie. I was going to her for Shabbat and I had never blogged it anyway so I decided to make good on my promise. Last year when I made these I used a tea biscuit bottom but I was not happy with it. This time around I used a homemade cocoa wafer and I think they made a huge difference. I also used some melted chocolate mixture I had in the fridge to coat the crust before filling which I omitted last time. As for the filling, it's pretty straightforward. I used Israeli cream cheese, which is softer but it was fine. I used half the amount of vanilla and Israeli peanut butter which is not as good as Skippy. Please, if you make this, don't skimp on the good stuff. It makes a difference. The pie was really well received- my boss took it out and called it Hummus Pie to gross her kids out enough from wanting to take any from her but it didnt quite work. In any case, there was plenty of Peanut Butter Pie to go around and lots of happy people, too.
Peanut Butter Pie
adapted from Baked
6 ounces chocolate wafers, preferably homemade
1 tbsp sugar
6 tbsp butter or margarine, melted
1/2 cup chocolate chips
1/2 tsp light corn syrup
8 ounces cream cheese, room temperature
1 cup creamy peanut butter
1 tbsp vanilla extract
3/4 cup dark brown sugar
1 1/2 cups heavy or whipping cream
Whisk to blend thoroughly. In a separate bowl, whip the cream until soft peaks form. Fold the cream into the peanut butter mixture.