Peanut Butter Pie – Oh My!
~ Mary ~
My apologies these aren’t the quality photos I usually produce. It had been a looong day and my iphone just had to do.
Yesterday we had a bit of a cook-over with Patty and Katy. Good times, good food, and good company!
We all walked away with a weeks worth of meals and a peanut butter pie! This recipe came from “Hoosier Mama Book of Pie” it’s a no-bake extravaganza that is extremely rich and satisfying.
Peanut Butter Pie
1 Cup Gingersnap Cookie Crumbs
3-4 Tbsp Melted Butter
press into 9″ pie pan
Beat together with electric mixer until fluffy:
8 Ounces Cream Cheese, softened
6 Tbsp Butter, room temperature
3/4 Cup Smooth Peanut Butter
1 Can Sweetened Condensed Milk
Continue beating and add:
2 Egg Yolks one at a time
1 tsp Vanilla
Pour mixture into prepared pie crust, gently distribute and place in fridge for 30 minutes before drizzling on ganache.
Heat over low flame:
1/2 Cup Cream
remove from heat and add:
4-5 Ounces of 60% Ghirardelli chocolate chips
Stir until completely melted.
Let cool until room temp, then drizzle over cold pie.
Garnish pie with:
Roasted Peanuts, crushed