Peanut Butter Cream Pie

Peanut butter and chocolate, particularly together, are two of my favorite things.  I loved those Reese's ads in the 80's where peanut butter tankers would crash into chocolate delivery trucks with ensuing "You got your chocolate in my peanut butter" and "No - you got your peanut butter in my chocolate".  Also, I should have gotten a job as a peanut butter tanker driver. 

The combination of flavors isn't grown up...it isn't sophisticated.  But oh my goodness...I do love it.  So, for the unsophisticated and immature amongst us, here is one of my favorite recipes.  I have a bajillion more peanut butter and chocolate recipes, and if you really want more along this theme...feel free to comment on this post and let me know what you would like to see more of.

Ingredients:

Crust -

1 1/2 cups Oreo cookies

1/3 cup creamy peanut butter


Filling -

One block of cream cheese (8 ounces/250 grams), softened

3/4 cup peanut butter

1 3/4 cups powdered sugar

3 cups whipping cream

Method:

Crust -

Heat the oven to 350F/175C.

Put the Oreo's in a food processor and pulse until completely crumbed.  Add the peanut butter and pulse until it comes together. 

Shape the mixture into a 9-inch pie pan. Bake until set, 7 - 10 minutes. Cool completely.

Filling -

Mix together the cream cheese, peanut butter and powdered sugar until there are no lumps.  I use a hand mixer for this to make sure all the ingredients are completely incorporated.

In a separate bowl whip the cream to form stiff peaks, then fold it into the cream cheese mixture.  Make sure it is all mixed together well.  Pour the mix into the pie crust. Chill the pie 3 to 4 hours before serving.