My office threw an ice cream party to celebrate our company anniversary. We are adding more employees by the minute and required a serious amount of ice cream to compensate. I entered our communal kitchen to about twenty-five two gallon tubs of my favorite flavors - chocolate, cookie dough, mint chocolate chip, and salted caramel. It was a total free-for-all with people happily covering their frozen treat mountains with sprinkles, whipped cream, and chocolate fudge.
A few hours after all the excitement had died down and the ice cream had melted to sugary soup - I found abandoned containers of chocolate sprinkles, heath bar pieces, cookie dough bites, and mini peanut butter cups just sitting there on the table. I asked myself - what will happen to these toppings?! Will they be thrown away? No. I couldn't let that happen. So I scooped them up and walked confidently back to my desk already thinking of ways to use them.
This week I made a Peanut Butter Cup Pie - a crust of ground Nutter Butter cookies, a layer of semi-sweet chocolate followed by a layer of mini peanut butter cups, a generous peanut butter filling, and more mini peanut butter cups on top. It was extremely rich, smooth, and chocolate-peanut-buttery.
Peanut Butter Cup Pie
8 ounces Nutter Butter Cookies
4 tablespoons butter, melted
4 ounces semi-sweet chocolate chips
1 tablespoon butter
1 tablespoon corn syrup
1/4 cup mini peanut butter cups
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner’s sugar
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
1. Add the cookies to the bowl of a food processor and pulse into fine crumbs. Drizzle melted butter until moist and you can press clumps together easily. Press mixture into the bottom of a 8-inch springform pan and press the crumbs up the sides.
2. Melt the chocolate, butter and corn syrup in a double boiler or in the microwave. Pour over bottom of cookie crust and spread to the edges using an off-set spatula. Sprinkle mini peanut butter cups over the melted chocolate. Place pan in the refrigerator while you prepare the filling.
2. Pour the heavy cream into a bowl and beat until stiff peaks form. Transfer to a small bowl and store in refrigerator until ready to use. Place the cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the confectioner’s sugar. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are uniform and filling is smooth.
3. Stir in 1/3 of the whipped cream into the filling mixture to lighten the batter. Fold in the remaining whipped cream. Pour the filling into the prepared springform pan. Refrigerate for three hours or overnight before serving. Top with more mini peanut butter cups, chopped peanuts, or chocolate syrup drizzle.
Photos by: Zac Wolf Photography