Peanut Butter Cheesecake Pie Recipe
A delicious creamy cheesecake peanut butter pie with a beautiful chocolate wafer crust.
Makes (1) 9-inch pie plate
Chocolate Cookie Crust
30 chocolate cookie wafers (approx)
or 2 cups chocolate crumbs
1/2 cup butter, melted
8 oz cream cheese, at room temperature
3/4 cup peanut butter
1 cup confectioners’ sugar
1 cup heavy cream
1 teaspoon vanilla extract
1 cup heavy cream
1 cup chocolate chunks
Preheat oven to 350°F.
Have ready a 9-inch glass pie plate.
Blend cookies in a food processor until fine.
*If you do not have a food processor, you can crush your cookies in
a plastic bag with a rolling pin and hand mix the butter in.
Melt the butter over low heat in a small saucepan.
Add the butter to the crumbs and stir with a wooden spoon to combine.
Transfer the crumbs into the pie plate and press on the bottom and up the sides of the pie plate as well.
Place into the preheated oven and bake for 10-15 minutes.
Remove to a wire rack and let cool completely before filling.
Place the cream cheese, peanut butter, and confectioners’ sugar into a mixing bowl and use an electric mixer on medium speed to beat until fluffy. Set aside.
Pour the heavy cream into a chilled medium size bowl. Add the vanilla and beat until stiff.
Stir 1/4 of the whipped cream into the peanut butter mixture then gently fold in the remaining whipped cream.
Spread the peanut butter filling into the chilled crust.
Chill for an hour.
Place the heavy cream into a chilled bowl and use an electric mixer to beat until stiff peaks form.
Place the bowl, covered with plastic wrap in the refrigerator with
the pie until you serve.
To serve, slice the pie, put a dollop on some whipping cream and sprinkle on a few chocolate chunks onto each piece.