Pie doesn’t get any easier than this. The chocolate cookie crust is pressed into the pan, and the filling needs no baking. It’s the perfect dessert to whip up after you’ve invested all those hours smokin’ your pork butt.
Recipe information
Yield
feeds 6 to 8
Ingredients
The Crust
The Filling
The Garnish
Preparation
Step 1
Throw the crust together. Crumble the cookies into the workbowl of a food processor, and process to crumbs. This will give you about 2 cups. Put them in a bowl and mix in the melted butter. Press the crumbs evenly over the bottom and up the sides of a 9-inch pie pan. Chill while making the filling.
Step 2
Put the cream, vanilla, cream cheese, peanut butter, and confectioners’ sugar in a mixer bowl. Mix on low for 1 minute, til blended, then gradually increase the speed to high. Whip til light and fluffy, about 1 more minute.
Step 3
Spoon the filling into the chilled pie shell. Even off the top and sprinkle with peanuts. Pop into the fridge and let it chill til set, about 4 hours. Serve chilled and cut into wedges. Don’t leave it out at room temperature for too long because it will soften too much.
