I love a world where I can work all day, grab a couple things at the store, make a pie, pick up my son, cook risotto and roast vegetables, have dinner, take son to buy ornaments, make turkey stock, and watch a movie all on a Monday.
I had cookies left from the first batch of these (the ones with too much butter) and Robyn had suggested making pie crust with them. Well, OK! Naturally chocolate was my first thought but I wanted something a little more. Something peanut butter.
I hit upon The Pioneer Woman’s Chocolate Peanut Butter Pie, and used that for my inspiration. But I tweaked it – for one thing, there’s no way I’m putting non-dairy whipped topping in a pie. Sorry Ree, but real whipped cream all the way in this house. Also, since my crust was mainly plain shortbread, I added chocolate to the filling.
This pie is dense and rich and tastes just like a Reese’s peanut butter cup to me. And you can throw it together before starting your dinner prep in order to enjoy it after dinner. Win.
- 1 1/2 cups crushed cookies of choice
- 4 tablespoons butter, melted
- 1 cup peanut butter
- 8 ounces neufchatel cheese, softened
- 1 cup powdered sugar
- 1/4 cup high quality cocoa powder, such as Valhrona
- 1 cup fresh whipped cream
- Stir cookie crumbs and butter together and press into a 9-inch pie pan. Bake at 350 degrees for 7 minutes or until set.
- Let cool completely before filling or pop into the freezer while you move on to the next step.
- Beat peanut butter with neufchatel cheese until smooth, scraping down sides as needed. Beat in powdered sugar and cocoa powder. Gently mix in whipped cream until incorporated.
- Pour filling into prepared crust and refrigerate at least 30 minutes or until ready to serve.