I got a look a few minutes ago. You see, I ate the last slice of peanut butter pie that was left over from Thanksgiving. I think The Wife was planning on housing it later, but you snooze, you lose, right? Actually, I think the look was more about the half-can of whipped cream I squirted on top. Either way, I had dessert for lunch.
If there is a most used cookbook in my arsenal, it’s the Dinosaur Bar-B-Que: An American Roadhouse book published about 10 to 15 years ago. I’ve consulted it for just about everything from starters to sides to main dishes. The Wife uses it for the desserts, though she’s made the peanut butter pie so many times that it seems foolish for her to reach for the book.
The beauty of this pie is that it requires no baking and the KitchenAid mixer does the bulk of the heavy lifting. The original calls for Oreo cookies to be pulverized in a food processor and pressed into a pie plate. In her infinite wisdom, The Wife moved to the prefab Oreo cookie crusts from the store. It’s a time-saving shortcut, really.
The only deviation from the original recipe is her use of lower fat cream cheese. The 1/3 less fat cream cheese is more pliable and easier to work with than the high-test, and doesn’t sacrifice flavor.
Peanut Butter Pie
From Dinosaur Bar-B-Que: An American Roadhouse by John Stage and Nancy Radke
- 20 oreo sandwich cookies
- 3 tbsp butter, melted (eliminate the first two ingredients if you plan to use a 9-inch prefab crust)
- 1 cup heavy cream
- 1 tbsp. vanilla
- 8 oz. cream cheese, softened (preferably Philadelphia)
- 1 1/4 cups creamy peanut butter
- 1 cup confectioners sugar
Throw the crust together. Crumble the cookies into the workbowl of a food processor, and process to crumbs. This will give you about two cups. Put them in a bowl and mix in the melted butter. Press the crumbs evenly over the bottom and up the sides of a 9 inch pie plate. Chill while making the filling.
Put the cream, vanilla, cream cheese, peanut butter, and confectioners sugar in a mixer bowl. Mix on low for 1 minute, til blended, then gradually increase the speed to high. Whip until light and fluffy, about 1 more minute.
Spoon the filling into the chilled pie shell. Even off the top and sprinkle with peanuts. Pop into the fridge and let it chill until set, about four hours. Serve chilled and cut in to wedges. Don’t leave it out at room temperature for too long because it will soften too much.