This year for Christmas Eve dessert, Mom decided we would have a 'pie bar.' Each of us ladies in the family was to bring a pie. How fun is that?? I had the. hardest. time. deciding what pie I was going to bring. I just couldn't pick from all the amazing pie ideas around! Finally ... and I do mean finally, after about two weeks of staring at my pile of pie recipes ...
... I landed on this Black Bottom Peanut Butter Icebox Pie, which I adapted from Southern Living magazine. (According to Southern Living, it was supposed to be Peanut Butter-Banana Icebox Pie, see ... but I just wasn't feelin' the bananas. I know, Elvis would be disappointed. Oh well.)
We had such a great pie line-up! Mom made two pies, of course (... do you see where I get my baking bug from?) ... Pecan Pie and my absolute favorite Chocolate Cream Pie, two of her house specialties. There was Coconut Pie. There was Pumpkin Pie. And my 16-year-old niece made a Cheesecake Pie ... her first contribution to our family Christmas Eve dinner! (She's growing into such a wonderful young lady. I can't believe she's 16 already. Sniff, sniff.)
I tried to convince Mom to let me cut into her pies before Christmas Eve dinner so I could take pictures. But she was a no-go with that. And after dinner ... well, let's just say there wasn't much left to work with.
Now with my pie, I snuck a piece out and did a quick photo shoot before everyone arrived. (Oh, and then Mom and I proceeded to eat the photo shoot piece. Ya know, appetizer-style. Hmmmm ... while Mom was opposed to cutting into the pies for photos, she clearly wasn't opposed to devouring the photo model. Interesting.)
I'm happy to report all my pie agonizing was worth it ... this light and fluffy peanut butter pie, with a yummy layer of chocolate ganache hiding between the peanut butter mousse filling and crust, was totally scrumptious.
Even though Elvis would be disappointed with no bananas, we sure weren't!!
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Black Bottom Peanut Butter Icebox PieSource: Adapted from Southern Living magazine, Peanut Butter-Banana Icebox Pie; June, 2012
- 2 c. graham cracker crumbs
- 1/4 tsp. ground cinnamon
- 1/2 c. finely chopped honey-roasted peanuts
- 1/2 c. butter, melted
- 1/2 c. semi-sweet chocolate chips
- 1/3 c. whipping cream
- 1 (8 oz.) package cream cheese, softened
- 1 c. creamy peanut butter
- 1/2 c. brown sugar
- 2 tsp. vanilla extract
- 1 2/3 c. whipping cream, divided
- sweetened whipped cream
- chocolate syrup
- chopped honey-roasted peanuts
Prepare the Crust & 'Black Bottom' Ganache:
- Stir together the graham cracker crumbs, ground cinnamon, finely chopped honey-roasted peanuts, and melted butter. Lightly spray a 9-inch pie plate with non-stick cooking spray. Firmly press the graham cracker crumb mixture into the bottom and up the sides of the pie plate.
- Bake at 350 degrees for 10 - 12 minutes, until lightly browned. Remove from the oven and cool completely (about 30 minutes).
- Combine chocolate chips and 1/3 cup whipping cream in a microwaveable bowl. Microwave on medium/50% power for about 1 1/2 minutes until chocolate is almost melted, stirring every 30 seconds. Whisk until the chocolate melts and the mixture is smooth. (Do not overheat the chocolate.)
- Spread chocolate mixture evenly over the bottom of the prepared crust.
- Beat cream cheese, peanut butter, brown sugar, and 1/4 cup of whipping cream with an electric mixer at medium speed until mixture is light and fluffy, about 4 minutes.
- Beat remaining whipping cream and vanilla extract at high speed until stiff peaks form. Fold about one-third of the whipped cream into the peanut butter mixture to loosen it up; then fold in the remaining whipped cream.
- Spread the peanut butter mixture on top of the chocolate ganache. Cover and chill at least 8 hours before serving.
- Serve with toppings of your choice.