My style of cooking is generally a little lighter and less decadent than this pie but I had to keep in mind that this pie is for Father’s Day. Rich and decadent works when it comes to celebrating Dads.
This recipe is a variation on the chocolate peanut butter dessert that my mom made every summer. I distinctly remember her using a frozen whipped topping instead of heavy cream. If that’s your preference, use 2 to 2 1/2 cups.
To make the crust, I used my gluten-free chocolate cookie recipe. Use any chocolate cookie or substitute graham crackers.
You can make this pie several days ahead of the big celebration and keep it in the freezer. Sit it out at room temperature for 30 – 45 minutes before serving.
Active time: 30 minutes
Cook time: 0 minutes
Total time: 2 hours 30 minutes (including freezing time)
Yield: 1 (8-inch) pie; 8-10 servings
For the crust
1 ¼ cups (5 ounces) gluten-free chocolate cookie crumbs
1 tablespoon powdered coconut palm sugar*
¼ cup unsalted butter, melted
For the pie
1 (8 ounce) package light cream cheese, at room temperature
¾ cup water
1 cup Old Fashioned Smooth peanut butter
½ cup powdered coconut palm sugar
1 cup + 2 tablespoons heavy whipping cream, divided
1 tablespoon confectioners’ sugar
¼ teaspoon kosher salt
Make the crust
1. Put cookie crumbs and 1 tablespoon powdered coconut palm sugar in the bowl of a food processor fitted with a steel blade. Pulse to combine. Add melted butter and pulse until a dough forms.
2. Transfer chocolate crumb dough to an 8-inch pie plate. Use waxed paper to press the crust evenly into the bottom and up the sides. Refrigerate until ready to use.
Make the pie
1. Beat the cream cheese on high speed until light, then beat in Old Fashioned Smooth peanut butter and powdered palm sugar. The mixture will be crumbly. Beat in two tablespoons of heavy cream until it becomes smooth.
2. In a separate bowl, beat the remaining 1 cup of heavy cream until medium peaks form. Stir 1/4 of the whipped cream directly into the peanut butter mixture. Fold in the remaining whipped cream in 2 to 3 additions.
3. Turn the peanut butter filling into the chilled pie crust. Freeze for at least 2 hours or up to several days before serving.
*Note: To make powdered coconut palm sugar put 1 cup coconut palm sugar and 1 tablespoon cornstarch in a blender. Process until powdered. Store in an airtight container until ready to use.
Amy Green tops the pie with whipped cream and chopped peanuts. What other toppings do you think would work well here? Leave a comment and on Monday, June 18 2012 we’ll choose a random commenter to win a 16oz jar of Old Fashioned Smooth, the peanut butter used in this recipe! US residents only.
The random winner of this contest is Lori.