I figured that I’d take a break from talking about my trip to Asia and just share a few daily photos and a solid recipe with you today. So here I am, doing just that. This weekend was pretty tame, which we needed. On Friday we grabbed dinner with friends, then went to a bar to meet up with more friends before calling it a night before 12 and heading home. We slept in on Saturday, I think I woke up at 10:30, because I just needed to sleep, and then we went to our friends Val and Tom’s house to see them and their nearly six month old baby, which is almost unbelievable. She is huge! We watched TV, ordered pizza and had a few drinks – exactly what I wanted to do. Kramer and I went home and binged episodes of The Jinx until we fell asleep early, before 10:30. On Sunday, Kramer had an insane amount of homework to do for grad school, so I met up with some friends to see Mallrats for brunch at Nitehawk, which was awesome. I hadn’t seen that movie and years, and it just so happens that they just announced they’re making a sequel! Who would have thought it. After the movie, I didn’t want to go home and be bored by myself while Kramer toiled away, so I conned a few people into having a couple of drinks with me before finally heading home to do some chores and wait for Kramer. We finished The Jinx (so spooky) and hit the hay. And that’s how you weekend!
I’ve seen this pie make the rounds for years now, and I’ve always wanted to make it. The story behind the pie truly is heartbreaking, but what warms even the cockles of my cold, black heart is that people from all over the world came together to support a women going through an incredibly hard time. There really isn’t a better way to let someone know that you are thinking of them and care for them than by making them a casserole, pouring them a drink, or, in this case, making them what may very well be the best pie ever. This is a pie that definitely needs to be served cold, but it’s worth keeping it in the fridge. The filling is made with my two absolute favorite things: sweetened condensed milk and peanut butter. I’ve got some serious cravings just saying those words together. For a crust, I used a simple graham cracker and butter combo, topped with milk chocolate and chopped honey roasted peanuts. The crunchy graham crackers and rich chocolate pair beautifully with the silky smooth peanut butter and whipped cream filling. I don’t think that there is a pie that could be more of a people pleaser than this one. It’s sweet, it’s salty, it’s texturally interesting and keeps well in the fridge for a week or in the freezer for months. Make mini versions in muffin cups, or double the recipe and make it in a 9×13-inch baking dish. I should have done that, actually. Learn from my mistakes and eat lots of peanut butter!
This particular set of ingredients may be my favorite ingredients ever: peanut butter! Sweetened condensed milk! Chocolate! Honey roasted peanuts! All of the best things all in one place.
Pro-tip for bloggers who are bad at writing down recipes as you go: just take pictures of everything measured out to reference later. You’re welcome!
Make your crust by combining your graham cracker crumbs and butter – that’s it.
Press it down into your pan and bake until lightly golden.
Make your filling, then fold in your whipped cream.
Pour everything into your pie dish and chill for at least 3 hours, until set.
- 1½ sheets graham crackers, crushed into fine crumbs (about 1½ cups)
- 5 tablespoons unsalted butter, melted
- 4 ounces finely chopped milk chocolate
- ¼ cup roughly chopped honey roasted peanuts
- 1 cup heavy cream
- 8 ounces (1 package) cream cheese, room temperature
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 14-ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- extra chopped chocolate and chopped peanuts, for garnish
- Preheat your oven to 350 degrees F. In a small bowl, combine your crushed graham crackers and melted butter and mix well. Press the mixture into the bottom of a 9-inch pie pan, pressing up into the sides of the dish. Bake for 8-10 minutes, until lightly golden. Set aside.
- Let the graham cracker crust cool a bit, then melt your 4 ounces of chocolate in short spurts in the microwave. Pour the melted chocolate over the crust and smooth it out. Sprinkle the chocolate layer with ¼ cup of chopped peanuts, then place the pie dish in the fridge until ready to use.
- Pour 1 cup of heavy cream in the bowl of your mixer, and whip until soft peaks form, about 3-5 minutes (be careful not to overwhip). Place the whipped cream in another bowl and place it in the refrigerator until ready to use.
- Wipe out your mixing bowl and add in the cream cheese and peanut butter. Beat until well combined, scraping down the sides of the bowl as needed. Add in the sugar and sweetened condensed milk and beat until well mixed, then add in the vanilla and lemon juice and beat until smooth.
- Fold in ½ of the whipped cream into the peanut butter mixture, until fully combined, then gently fold in the remaining whipped cream until smooth.
- Pour the peanut butter filling over the top of the pie crust, smooth the top over and sprinkle with your additional chopped chocolate and/or peanuts. Place the pie in the fridge and chill for at least 4 hours before slicing and serving (or freeze). The pie shouldn't sit out at room temperature for too long - it's best chilled!