January 8, 2013

Peanut Butter Pie: Take Two

Creamy peanut butter goodness in a peanutty Vanilla Wafer crust re-entered my life this week. And many mini chocolate chips were involved.

It photographed way better than a couple of years ago, ergo a new post.
The pie traveled to a Downton Abbey season kickoff gathering. It's not English-themed, but it is worthy of a the most special occasion: 1920 modernism meets a Mary/Matthew wedding and a Maggie Smith/Shirley McClain witty one-liner showdown.

Peanut Butter Pie

30 vanilla wafers
1/3 cup salted peanuts
2 tablespoons butter, melted

¾ cup smooth peanut butter at room temperature
1 ½ cups heavy cream
¾ cup powdered sugar
1 teaspoon vanilla
Chocolate kisses or chocolate chips
Chocolate syrup (optional)

For crust, combine wafers and peanuts in a food processor and blend until crumbled. Add butter and pulse a few times. Press into a 9-inch baking dish. Bake 15 minutes at 325 degrees. Let cool for 15 minutes.

For filling, place peanut butter in a bowl. In a separate bowl, combine cream, powdered sugar and vanilla. Beat on medium high until peaks form, about a minute and a half. Stir half of cream mixture into peanut butter. Transfer this mixture back into cream mixture and beat on medium high just until incorporated. Pour into crust. Sprinkle with kisses or chocolate chips. Refrigerate until firm, at least 3 hours. Garnish with chocolate syrup if desired.

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