It took me a year to get around to posting about the Lemon Angel Food Cake that I made Aidan for his last birthday. This year, I’m really upping my game and posting about his birthday treat from this year a mere 10 days after the fact. I am on the ball.
This year, Aidan requested a peanut butter pie, which is significantly easier to make than last year’s angel food cake. Peanut butter pie is the kind of thing that is very accessible even for the non-baker. If you use a pre-made crust, then the only thing you need to do is mix together the ingredients for the filling and let the pie set—no baking required at all. The only important thing to remember when it comes to peanut butter pie is that you can’t use natural peanut butter. You have to use the super creamy, sweetened stuff that you’d spread on super soft white bread. We’re making dessert here.
The trickiest thing about making this particular recipe is that you make your own whipped cream to fold into the filling at the very end (just to make it a bit lighter in texture). But making whipped cream isn’t difficult—it just takes some time. You can make your life a little easier by chilling your bowl and beaters ahead of time and by making sure that your cream is nice and cold. Really, I highly recommend making your own whipped cream whenever you can, not because I am a whipped cream snob, but because it is a fantastic party trick. Based on my own carefully collected scientific data, pulling out homemade whipped cream to top whatever pie/cake/dessert-ish thing you’ve made for your friends will increase positive reactions and praise by a minimum of 83%. People will act like you are Julia Child come back to bless the people with the gift of good food. And all the while you (and your more whipped-cream savvy friends) will know that you just threw that shit in the mixer and let it go for a few minutes while you sipped a cup of coffee.
For the filling, I used a recipe from the most recent issue of Food Network Magazine because it was close by and seemed very similar to recipes I’ve used in the past. The original recipe calls for a graham cracker crust and for melting chocolate chips and spreading the melted chocolate on the bottom of the pie crust. At Aidan’s request, I substituted an Oreo crust and then decided to spread some fudge sauce on the bottom of the crust. Before serving the pie, I topped it with some chopped cocktail peanuts and drizzled some more fudge sauce over the top. The end result was excellent and very rich—a great way to celebrate the birth of my favorite person.
Peanut Butter Pie (adapted from Nov. 2013 issue of Food Network Magazine)
- 24 Oreos
- 4 tbsp unsalted butter
- 1 jar of fudge sauce (not chocolate syrup)
- 1/4 c heavy cream
- 1 c creamy peanut butter (not natural peanut butter)
- 8 oz cream cheese, softened
- 1/3 c whole milk
- 1 tsp vanilla extract
- 3/4 c confectioners’ sugar
- Optional: Chopped cocktail peanuts for topping
- To make the crust, preheat oven to 350F. Place Oreos in food processor and pulse until you have fine crumbs and the cream filling has completely disappeared into the cookie crumbs. Melt the butter and drizzle over the cookie crumbs. Mix until the crumbs are evenly coated with butter. Dump the crumb mixture into a pie plate and use your fingers or the back of a spoon to evenly press the mixture into the bottom and up the sides of the pie plate. Bake for 6-7 minutes. Allow pie crust to cool on a wire rack.
- Warm the fudge sauce up enough so that it has a spreadable consistency. Spread a thin layer of fudge sauce on the bottom of pie crust. Allow the pie crust to continue to cool as you make the filling.
- Using an electric mixer on medium-high speed, beat the heavy cream until soft peaks form. (This will be easier if the cream is very cold and the bowl and beaters are chilled ahead of time.) Place whipped cream in the refrigerator until you are ready to add it to the filling.
- Beat the cream cheese, peanut butter, milk, and vanilla together until smooth. Add the confectioners’ sugar 1/4 c at a time and mix on low until incorporated after every addition.
- Fold half of the whipped cream into the peanut butter mixture until incorporated. Repeat with the second half of the whipped cream. Spoon the filling into the cooled pie crust, smooth the top of the pie, cover with plastic wrap and refrigerate until set (at least 3 hours). Optional: Top pie with chopped peanuts and drizzle additional fudge sauce over the top of the pie before serving.