White Chocolate & Peanut Butter Pie (GF)

It's now the week of Thanksgiving and I have hardly had any time to plan what I'm making for my family's thing and Matt's family's thing because school has just been completely life-absorbing and every day feels like my soul is being sucked out - dementor style - by my professors.  So, in need of something both easy-to-make and calorically substantial enough to warm my numb heart, I made a peanut butter pie! Seriously, the words bring a smile to my face. Peanut. Butter. Pie.

In my opinion (I'm always right), the beauty of peanut butter pie comes from the balance of flavors and texture.  It needs to be sweet and salty - silky smooth and crunchy - fluffy and rich - mess any of those up and you've just ruined my whole god damned day. And it was already ruined from the aforementioned soul-eating professors.  I feel like I should insert a grumpy cat meme here or something but I'm not going to do it because lazy.  

What:

Crust

  • 2 cups cream filled chocolate cookies*
  • 1/2 stick chilled butter
  • 1 tsp cinnamon

Filling

  • 2.5 cups smooth peanut butter
  • 2 cups heavy cream
  • 1 cup sugar
  • 12 oz white chocolate morsels
  • 1/2 stick butter

How:

  1. In a food processor or using a blunt object such as a spoon or a Nickelback cassette, process the cookies until crumbled into pieces smaller than a pea
  2. Cut the butter into 1/2 inch cubes and add to cookie mix one at a time, processing or macerating after each addition 
  3. Once all butter has been added, mix in cinnamon
  4. Crust mixture should form a ball when squeezed, and not crumble
  5. Press into a 9" pie pan or cake pan and bake at 375 degrees for 7 minutes, let cool
  6. Melt butter in a saucepan, remove from heat and whisk in the white chocolate morsels until smooth and free of chunks, set aside
  7. In a stand mixer fitted with a whisk attachment, beat heavy cream with sugar on high until stiff peaks are formed, about two minutes
  8. Remove 1.5 cups of mixture and set aside in a medium mixing bowl
  9. Fold the peanut butter into the remaining whipped cream until well blended 
  10. Fold the cooled white chocolate mixture into the 1.5 cups of whipped cream that was set aside
  11. Once the crust is completely cool, pour in the peanut butter mix and smooth out
  12. Top with the white chocolate mix and smooth out
  13. Chill for at least 4 hours before serving