(Culinary.net) If you’ve ever taken a bite of something and the only word that came to mind was “yum,” you know what it’s like to taste this dessert. It is moist, sweet, perfectly crumbly and tastes delicious. It’s rich but light. It’s a dessert that will probably never go out of style.
You can stop guessing what it’s all about: this treat is a delicious bite of chewy peanut butter pie drizzled with chocolate syrup. You’ll understand the craze once you stick your fork into the chilled triangle resting on your plate. With a chocolate cookie crust and a thick, delicious peanut butter filling, this pie is everything many people want in a dessert.
Although it tastes like it’s been in the kitchen all day, it’s a simple treat to make and delicious with a delicious peanut butter flavor that melts in your mouth.
To make this pie, remove the filling from 20 chocolate cookies and crush them with a rolling pin until they are crumbs. Mix cookie crumbs with melted butter and mold into a pie dish to create the crust.
Then, in a blender, combine the cream cheese and the reserved cookie filling. Then add the sweetened condensed milk, peanut butter, lemon juice and vanilla extract while continuing to mix.
In a mixing bowl, beat whipped cream until stiff peaks form. Fold the peanut butter mixture into the whipped cream.
Spread the peanut butter and whipping cream mixture over the crust in the pie pan. Refrigerate for about 4 hours then drizzle with chocolate syrup just before serving.
This dessert is perfect for those with a sweet tooth. House guests, birthday parties or even just a simple post-meal treat; it’s a kind of pie for all occasions.
- 20 cookies filled with chocolate cream
- 1/4 cup butter, melted
- 1 package (8 ounces) cream cheese, softened
- 1 cup smooth peanut butter
- 1 can (14 ounces) sweetened condensed milk
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- chocolate syrup
Remove cream filling from chocolate cookies; put aside. Using a rolling pin, finely crush the chocolate cookies.
In a medium bowl, mix the finely crushed cookies with the melted butter.
Firmly press crumb mixture into bottom and sides of 9-inch pie pan; cool while preparing the filling.
In a large bowl, beat cream cheese until fluffy. Add reserved cookie cream filling, peanut butter and sweetened condensed milk; beat until smooth. Stir in lemon juice and vanilla extract.
In medium bowl, beat whipping cream until stiff peaks form. Fold whipped cream into peanut butter mixture. Mix until homogeneous.
Pour into the crust. Refrigerate 4 hours or until set. Pour the chocolate syrup over the pie before serving.
Cover leftovers and store in the refrigerator.