Peanut Butter Anyone?

In celebration of my new book, Lizzy has authorized me to release some of her treasured recipes. How about we start off with something really easy like Creamy Peanut Butter Pie?!  This is one of those delicious pies you can whip together in a jiffy. Check it out.

Creamy Peanut Butter Pie

TOTAL TIME: Prep: 15 min. + chilling YIELD:6-8 servings
Ingredients
•   2 packages (8 ounces each) cream cheese, softened
•   1 cup sugar
•   2/3 cup creamy peanut butter
•   2/3 cup whipped topping
•   14 peanut butter cups, divided
•   1 chocolate crumb crust (9 inches)
Directions
•   1. In a small bowl, beat the cream cheese, sugar and peanut butter until light and fluffy. Fold in whipped topping. Coarsely chop half of the peanut butter cups; stir into cream cheese mixture.
•   2. Spoon into crust. Quarter remaining peanut butter cups; arrange over the top. Refrigerate for at least 4 hours before serving. Yield: 6-8 servings.

Next we have Peanut Butter Cloud Pie! A cloud of peanut butter mousse rests on a layer of fudgy chocolate ganache in this rich and creamy icebox pie.  This recipe may take a little longer, but it’s well worth the wait.

Peanut Butter Cloud pie

Ingredients

  • 1 prepared 8-inch (6 ounce) graham cracker crust
  • For the Chocolate Layer:
  • 1 cup (6 ounces) semisweet or milk chocolate chips
  • 1/2 cup heavy whipping cream
  • 2 tablespoons creamy peanut butter
  • 1 teaspoon vanilla extract
  • For the Peanut Butter Layer:
  • 1 cup creamy peanut butter
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 3/4 cups heavy whipping cream, divided
  • For Serving:
  • Reserved topping from chocolate layer
  • Salted peanuts, chopped

Directions

Optional, for crispier crust: Preheat oven to 375 degrees F. Bake crust for 6 to 9 minutes until golden brown around edges. Allow to cool completely before filling.

For the Chocolate Layer:

Combine chocolate chips, 1/2 cup whipping cream, 2 tablespoons peanut butter and 1 teaspoon vanilla extract in microwave safe bowl and microwave for 30 seconds. Stir and microwave in additional 10-second increments, if necessary, until smooth when stirred. Reserve 1/4 cup for topping. Pour remaining cooled chocolate into cooled crust and set to chill for at least 5 to 10 minutes.

For the Peanut Butter Layer:

Blend together 1 cup peanut butter, powdered sugar, 1 teaspoon vanilla extract and 3/4 cup whipping cream in a bowl until smooth and set aside. In a separate bowl, whip the remaining 1 cup heavy whipping cream to soft peak stage then fold into peanut butter mixture in thirds until blended. Pour over chocolate layer and refrigerate for at least 1 hour or overnight.

For Serving:

Microwave reserved chocolate topping for a few seconds and drizzle over slices. Top with chopped peanuts and serve immediately.

Tip: Like other refrigerated desserts, this one benefits from setting up overnight. For best results, use no-stir peanut butter that doesn’t separate.

Many of you have asked for Lizzy’s Blissful Peanut Butter Chocolate Cheesecake. William could hardly keep from moaning in food ecstasy when she served this to him in a cup. Here you go.

Blissful Peanut Butter Chocolate Cheesecake

TOTAL TIME: Prep: 1 hour Bake: 1 hour + chilling YIELD:12 servings
Ingredients
•   32 Nutter Butter cookies
•   1/3 cup butter, melted
•   4 packages (8 ounces each) cream cheese, softened
•   1 cup sugar
•   3 ounces semisweet chocolate, melted
•   3 ounces bittersweet chocolate, melted
•   1 teaspoon vanilla extract
•   4 eggs, lightly beaten
•   PEANUT BUTTER MOUSSE:
•   1-1/2 teaspoons unflavored gelatin
•   2 tablespoons cold water
•   1 cup heavy whipping cream
•   3 tablespoons creamy peanut butter
•   2 tablespoons sugar
•   2 egg yolks
•   GARNISH:
•   3 ounces semisweet chocolate, chopped
•   Chocolate curls and sweetened whipped cream, optional
Directions
•   1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
•   2. Place cookies in a food processor; cover and process until fine crumbs. Stir in butter. Press onto the bottom and 2 in. up the sides of prepared pan; set aside.
•   3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the melted chocolates and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
•   4. Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
•   5. For peanut butter mousse, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20-30 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved.
•   6. Meanwhile, in a small heavy saucepan, heat the cream, peanut butter and sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly.
•   7. Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Stir in gelatin mixture. Quickly transfer to a bowl; place in ice water and stir for 15 minutes or until cold and thickened. Pour over cheesecake. Refrigerate overnight. Remove sides of pan.
•   8. For garnish, in a microwave, melt chocolate. Drizzle over cheesecake. Garnish with chocolate curls and whipped cream if desired. Yield: 12 servings.

This next recipe is not Peanut Butter but it scored Lizzy top points when she was required to cook a moose with coffee during the contest. The recipe for this elegant Ricotta and Coffee Mousse is an easy-to-make dessert is based on one prepared at Ristorante Dattilo in Calabria. 

Ricotta and Coffee Mousse – SERVES 6

Ingredients
2 cups store-bought ricotta
1 cup cold heavy cream
1⁄3 cup sugar
2 tbsp. instant espresso
1 tbsp. powdered gelatin
Shaved chocolate
Instructions
Purée ricotta in a blender until smooth. Transfer to a large bowl; set aside.
Whip together heavy cream and sugar in a large bowl until soft peaks form. Set aside.
Bring 1⁄4 cup water to a boil in a small saucepan; remove from heat. Whisk 2 tbsp. of the water with espresso in a small bowl. Whisk remaining water with gelatin in another small bowl until dissolved.
Stir espresso mixture into ricotta, then gelatin mixture; fold in cream in 3 stages. Chill mixture for 1 hour, then transfer to a pastry bag fitted with a star tip. Pipe mixture into 6 sundae glasses; refrigerate until set, about 1 hour. Garnish with shaved chocolate.

And last but not least by any means we come to one of my favorites, Peanut Lover’s Pie! What could be better than this mouth-watering treat?  

Peanut Lovers Pie

TOTAL TIME: Prep: 30 min. + freezing YIELD:8 servings

Ingredients

  • 6 tablespoons honey-roasted peanuts,divided
  • 1-1/2 cups graham cracker crumbs
  • 7 tablespoons butter, melted
  • 3 pints chocolate ice cream, softened
  • 1 cup plus 1 tablespoon peanut butter,divided
  • 3/4 cup coarsely chopped peanut butter cups,divided
  • 1/2 cup caramel ice cream topping

Directions

  • Chop 1 tablespoon of peanuts; set aside. Place the remaining peanuts in a food processor; cover and process until ground. In a small bowl, combine the ground nuts, cracker crumbs and butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Freeze until firm, about 30 minutes.
  • In a large bowl, combine the ice cream and 1 cup peanut butter until blended. Spoon half into crust. Return remaining ice cream mixture to the freezer. Cover and freeze pie until almost firm, about 1 hour. Sprinkle with about two-thirds of the chopped peanut butter cups. Freeze for 30 minutes.
  • Meanwhile, re-soften remaining ice cream mixture. Spread over peanut butter cups (pie will be very full). Cover and freeze for at least 2 hours or until almost firm. Sprinkle with chopped peanuts and remaining chopped peanut butter cups. Cover and freeze until firm, about 1 hour longer.
  • Remove from the freezer 15 minutes before serving. Combine caramel topping and remaining peanut butter; drizzle some over dessert plates. Top with a piece of pie; drizzle with remaining caramel mixture. Yield: 8 servings.

Thanks so much for stopping by. Please feel free to share your favorite peanut butter desserts since Lizzy is always looking for something new to feature on her blog. Be sure to check out my Pinterest page for A Taste of Peanut Butter where you will find more delectable desserts. My book is currently available at Amazon and Books2Read. Enjoy! Jen Red 

 

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