Peanut butter. What a lovely thing. A roasted, ground nut (technically a legume) full of good fats and is a good source of plant-based protein. Even better, according to the local news, as the price of other proteins continue to rise the price of peanut butter is dropping.
So this lead me to thinking about all the things I like peanut butter in. It’s great in a sandwich with one of Cornaby’s Low Sugar jams, or as the base for a lot of cookies. And, peanut butter bars with chocolate frosting is one of my favorite guilty pleasure. Thai food wouldn’t be the same without the peanut butter sauce. However, perhaps the pinnacle of peanut butter buttery is the peanut butter pie…or maybe that’s just the fall weather talking. It gets cold and crisp out there and I think pies. I can’t help myself and peanut butter pie is a decadent treat slightly off the beaten pie path.
When it comes to a Cornaby’s peanut butter pie we are referring to a pie with a chocolate cookie crust (can be homemade or purchased) and a very light and creamy center topped with chocolate pieces. I’ve also drizzled a peanut butter pie with peanut butter sauce in the past, but I found that was too much peanut butter to my chocolate. A chocolate drizzle works much better. The recipe here is for a 9 inch pie pan, but you can also very effectively make this pie in a 9×13 inch dripper pan. The biggest difference that makes is that the filling to crust ratio is more in favor of the crust and less to the filling. Either way it’s really yummy, fun for any seasonal party from Halloween, to Thanksgiving and Christmas! Choose a gluten-free crust, or omit the crust and you have a gluten-free dessert.
Remember to top with Ultra Gel Whipping Cream for the best stability in the fridge or on the counter!
Cornaby’s Creamy Peanut Butter Pie
1 (9 inch) chocolate cookie pie crust
1 (8 oz) pkg light cream cheese, softened
½ cup creamy peanut butter
½ cup powdered sugar
1 tsp salt
2 Tbsp Ultra Gel
2 tsp vanilla
2 cups whipped cream (Ultra Gel recipe below)
Chocolate shavings or sauce
In a stand mixer, or with an electric mixer, combine cream cheese and peanut butter until thoroughly combined. Add powdered sugar, salt, Ultra Gel and vanilla and beat until smooth. Fold in whipped cream and pour filling into prepared pie crust. Top with additional cream and chocolate shavings. Refrigerate for at least an hour before serving.
Ultra Gel Whipping Cream
1 pint whipping cream
1/2 cup powdered sugar
1 tsp vanilla
2 tsp Ultra Gel
Combine all ingredients and whip until thick and creamy. Refrigerate until ready to use.