No Bake Peanut Butter Pie / #SundaySupper

Tweet

 If you are anything like me, you love brunch! Just the word is so sophisticated, and fun. Where else can you be served breakfast, lunch, and dessert all at the same time, and eat some of each? It's fun! That's what this Peanut Butter Pie is all about~FUN! It is full of flavor, and although it may look like a lot of work, it really isn't. It can actually be made at the last minute or in stages!
  No Bake Peanut Butter Pie

Crust  
2-9 ounce packs Nabisco Famous Chocolate Wafers
5 tablespoons unsalted Butter, melted
1/4 cup Confectioner's Sugar
2 tablespoons Water 

Filling  
1 1/4 teaspoons unflavored Gelatin 
1/3 cup whole Milk
1 cup packed dark brown Sugar
6 ounce Cream Cheese, softened
2 cups Creamy Peanut Butter
5 teaspoon Vanilla
2 cups Heavy Whipping Cream, chilled


Chocolate Topping
8 ounces Milk Chocolate, chopped
1/3 cup Heavy Whipping Cream
Candy Eggs

Crush the cookies with the food processor. Add the butter and confectioner's sugar. Add the water, a little at a time as you are processing if the cookies powder appears dry.

Use a 9" spring form pan, and evenly distribute the cookie crumbs through out the pan. Use the bottom of a glass to tamp them down. Bring the crust crumbs up the side of the pan about a 1/4 to 1/2". Place pan in refrigerator.

Mix together the gelatin and milk. Let stand about 5 minutes.

Place the sugar in the processor bowl. Cut the cream cheese into small bite size pieces and add them to the bowl. Heat the gelatin and milk mix in the microwave until hot, but not boiling. Stir until the gelatin is dissolved.

Start the food processor, and begin to add the gelatin mix. Add all of the gelatin as the food processor is mixing until the sugar and cream cheese mix is smooth. 

Add the peanut butter and vanilla. Continue mixing until the mix is smooth and thick. Pour the mix into a medium bowl. 

Add water and ice to a large bowl, making an ice bath. Place the medium bowl with the peanut butter mix into the bowl of ice water. It should sit right on top of the water.

Let the bowl sit on the water and ice for 15-20 minutes. During that time, scrape the sides of the bowl and whisk the mix a couple times. The mix will become thick and jelly-like, but not completely set.

 

Pour the peanut butter mix into the pan covering the crust. Spread the peanut butter evenly. Refrigerate. 

Melt the chocolate to make the glaze. Use a double boiler or a double boiler set up to prevent the chocolate from burning.  Once the chocolate has melted, heat the heavy whipping cream in the microwave. It should be warm, but not hot. Slowly add it to the melted chocolate, a little at a time, until the chocolate drips from the spoon.

Start placing the chocolate topping on the chilled pie. Place small amounts around the edge of the pie, so the chocolate can begin to drip down the sides. Put the remainder of the chocolate on the top of the pie and spread around the entire top, meeting up with the chocolate that is dripping down the sides. Move quickly because the peanut butter will begin to soften, and you don't want it to mix in with your chocolate.

Refrigerate pie 6-8 hours. To cut, use a large sharp knife. Wipe knife after each cut. Top off pie with candy eggs, or any decorations!

Thank you for stopping by today! I hope you enjoy this recipe, and please let me know if you make this yummy pie! Find a printable recipe at the end of this blog post!

Continue down the page to find the recipes from members of the #SundaySupper family.Thank you to Cindy from Cindy's Recipes and Writings for hosting today's tasty event!

 

 Make Ahead Sunday Supper Brunch Recipes

Breakfast Pastries

• Apple and Bacon Cornmeal Scones by Caroline’s Cooking
• Blueberry Lemon Muffins by Casa de Crews
• Lemon Crumb Cake by Life Tastes Good
• Nana’s New York Crumb Cake by The Crumby Cupcake
• Overnight Nutty Coffee Cake by Family Around The Table

Eggs

• Asparagus Quiche in Hash Brown Crust by The Wimpy Vegetarian
• Baked Deviled Eggs with Toast Points by Turnips 2 Tangerines
• Breakfast Bread Bowls by Brunch-n-Bites
• Ham and Cheese Empanadas by Asian In America
• Make Ahead Baked Monte Cristo Cassarole by Sprinkles and Sprouts
• Overnight Breakfast Casserole by Soulfully Made
• Overnight Sausage and Broccoli Egg Bake by Our Good Life
• Sorrel, Chive & Duck Egg Frittata by Wholistic Woman
• Sous Vide Egg Bites by Cricket’s Confections
• Tuna Deviled Eggs by Palatable Pastime

Sides and Veggies

• Asparagus Tart with Goat Cheese and Spring Greens by Monica’s Table
• Baked Chili Maple Bacon by Food Lust People Love
• Blackberry Orange Oatmeal Bowls by Hezzi-D’s Books and Cooks
• Brussels Sprouts Salad with Lemon Shallot Vinaigrette by Helpful Homemade
• Overnight Gluten Free Oats by Gluten Free Crumbley
• Vegetable Lasagna by Cindy’s Recipes and Writings

Sweets

• Citrus Crepes with White Chocolate Drizzle by Gourmet Everyday
• Flourless Chocolate Torte by Pies and Plots
• No Bake Peanut Butter Pie by The Freshman Cook
• Raspberry Mascarpone French Toast Casserole by That Skinny Chick Can Bake
• Strawberry Almond Crumble by Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

yield: 1 PieAuthor: The Freshman Cookprint recipe

No Bake Peanut Butter Pie

INGREDIENTS:

Crust

• 2-9 ounce packs Nabisco Famous Chocolate Wafers
• 5 tablespoons unsalted Butter, melted
• 1/4 cup Confectioner's Sugar
• 2 tablespoons Water

Filling

• 1 1/4 teaspoons unflavored Gelatin
• 1/3 cup whole Milk
• 1 cup packed dark brown Sugar
• 6 ounce Cream Cheese, softened
• 2 cups Creamy Peanut Butter
• 5 teaspoon Vanilla
• 2 cups Heavy Whipping Cream, chilled

Chocolate Topping

• 8 ounces Milk Chocolate, chopped
• 1/3 cup Heavy Whipping Cream
• Candy Eggs

INSTRUCTIONS:

1. Crush the cookies with the food processor. Add the butter and confectioner's sugar. Add the water, a little at a time as you are processing if the cookies powder appears dry.
2. Use a 9" spring form pan, and evenly distribute the cookie crumbs through out the pan. Use the bottom of a glass to tamp them down. Bring the crust crumbs up the side of the pan about a 1/4 to 1/2". Place pan in refrigerator.
3. Mix together the gelatin and milk. Let stand about 5 minutes.
4. Place the sugar in the processor bowl. Cut the cream cheese into small bite size pieces and add them to the bowl. Heat the gelatin and milk mix in the microwave until hot, but not boiling. Stir until the gelatin is dissolved.
5. Start the food processor, and begin to add the gelatin mix. Add all of the gelatin as the food processor is mixing until the sugar and cream cheese mix is smooth.
6. Add the peanut butter and vanilla. Continue mixing until the mix is smooth and thick. Pour the mix into a medium bowl.
7. Add water and ice to a large bowl, making an ice bath. Place the medium bowl with the peanut butter mix into the bowl of ice water. It should sit right on top of the water.
8. Let the bowl sit on the water and ice for 15-20 minutes. During that time, scrape the sides of the bowl and whisk the mix a couple times. The mix will become thick and jelly-like, but not completely set.
9. Pour the peanut butter mix into the pan covering the crust. Spread the peanut butter evenly. Refrigerate.
10. Melt the chocolate to make the glaze. Use a double boiler or a double boiler set up to prevent the chocolate from burning. Once the chocolate has melted, heat the heavy whipping cream in the microwave. It should be warm, but not hot. Slowly add it to the melted chocolate, a little at a time, until the chocolate drips from the spoon.
11. Start placing the chocolate topping on the chilled pie. Place small amounts around the edge of the pie, so the chocolate can begin to drip down the sides. Put the remainder of the chocolate on the top of the pie and spread around the entire top, meeting up with the chocolate that is dripping down the sides. Move quickly because the peanut butter will begin to soften, and you don't want it to mix in with your chocolate.
12. Refrigerate pie 6-8 hours. To cut, use a large sharp knife. Wipe knife after each cut. Top off pie with candy eggs, or any decorations!

http://www.thefreshmancook.com/2017/04/no-bake-peanut-butter-pie-sundaysupper.html

Created using The Recipes Generator