So blogging is one thing that I have decided that I just don’t have time to do anymore…but sometimes I kind of miss it. And once in a while I end up making something really good that I need to write down somewhere so that I don’t forget how I did it. So despite the fact that I really don’t have time to devote to regularly posting here anymore, or the energy to be able to keep up with the blog too much, once in a while I might still post a recipe just so I have it down on record how I made it before I forget!
I made a peanut butter pie for my husband for Valentine’s Day this year. There are lots of peanut butter pie recipes out there, and I kind of looked at a whole bunch of recipes and ended up doing my own thing that was a bit of a combination of several recipes. It turned out REALLY good. My husband loved it. I think I sabotaged my diet for a few days on it. My 3 year old made lots of “yumms” and other satisfied sounding noises while eating it, which is a classic sign that she is thoroughly enjoying it as well.
Since of course I was winging it, I didn’t really keep close track of my measurements, but here’s a close approximation of what I did.
Frozen Peanut Butter Cheesecake Pie
- 1 8-oz package of 1/3 less fat Cream Cheese
- 4-oz of regular Cream Cheese (1/2 a package)
- Heaping 1/2 cup of Peanut butter
- Approximately 1 cup of Confectioner’s Sugar
- 3/4 cup of milk (or more as needed for the right consistency)
- 1 8-oz container of Cool Whip
- 1/4 cup or peanuts, chopped in the food processor
- 1/4 cup of mini chocolate chips
- Some white chocolate chips, additional peanut butter, chocolate chips, and Reese’s pieces for decorating the top.
- Approximately 20 Oreo Cookies
- 3 Tbsp. butter, melted.
- Crunch up your Oreo cookies with a food processor, or rolling pin, or however you want to do it. Add your melted butter and spread into an 8 or 9 inch springform pan, across the bottom and up the sides a little bit. I’m sure you could also use a pie plate if needed.
- Bake the cookie crust at 350 degrees for about 10 minutes.
- Mix together your room temperature cream cheeses and peanut butter until creamed together.
- Add in Confectioner’s sugar, and then stir in milk until you get a thinner consistency.
- Fold in the Cool Whip.
- Fold in the chopped peanuts and mini chocolate chips.
- Try not to eat all the filling, and pour it on top of your cooled crust. Put into the freezer. I made mine the day before and froze it overnight.
- Before serving, melt about a tablespoon of butter with about a tablespoon of white chocolate chips in the microwave, then drizzle on top of the pie. Then melt a few tablespoons of chocolate chips in the microwave and drizzle them on top as well. Add whatever extras you wish on top for decoration– I had some Reese’s pieces, so I put those on.