When naming this pie the one word that kept coming to mind was dreamy. It is so light, fluffy and completely dreamy. It slices like a dream tastes like a dream. Therefor I call it Peanut Butter Dream Pie. Corny I know.... but once you try it you will say " this pie is just so damn...... dreamy!" Trust me you will.
For the crust I really wanted to play up the peanut butter flavor, so instead of doing a traditional graham cracker crust, I did 50/50 cookie crumbs to peanut brittle crumbs. It may have been the best idea I have ever had.
Today is also an exciting day! I hit 100,000 Facebook fans! What a way to start my morning. To celebrate I think one of you deserves to win the mac daddy of all blenders! I teamed up with a a group of my favorite food bloggers to bring one lucky reader a new Vitamix, valued at over $500!! Seriously you all I am so jealous, I want that blender so bad!!! To enter scroll to the bottom of the post and follow the directions listed on the widget. Giveaway is only open to US residents and adults over the age of 18.
Peanut Butter Dream Pie with a Peanut Brittle Crust
- 3/4 cup finely ground graham crackers
- 3/4 cup finely ground peanut brittle
- 6 tbs melted unsalted butter
- 1/3 cup dark brown sugar
- 1/4 tsp salt
- 1 8 oz room temperature cream cheese
- 1 cup peanut butter
- 3/4 cup heavy whipping cream
- 1 tsp vanilla extract
- 1/2 cup dark chocolate
- additional 1/4 cup heavy cream
- In a small mixing bowl combine graham cracker crumbs, peanut brittle crumbs, butter and salt together with a fork.
- Press into the bottom of a 9 inch pie plate.
- Refrigerate, crust while preparing the filling.
- In the bowl of your electric mixer whip cream cheese, peanut butter, brown sugar and vanilla together until smooth and combined.
- Turn mixer on high and slowly pour a slow stream of heavy cream into the mixture. Stop ever few seconds and allow the mixer to whip the ingredients. Continue to do this until you have used your 3/4 cup heavy cream.
- Scrape bowl down to ensure all ingredients are full whipped. And then spread it into your crust.
- Refrigerate while you prepare the chocolate topping.
- In a small sauce pan whisk chocolate and 1/4 cup cream together until smooth and melted.
- Spread over the top of your chilled pie.
- Place back in the refrigerator for at least 4 hours.
- Slice and serve with additional peanut brittle (optional).