The title of this pie does not do it justice. First of all… it’s an old-fashioned Peanut Butter Pie, like they serve in the South (oh here I go again, weeping about Acme Southern Kitchen) but with extra lusciousness coming from a crust made of my famous Peanut Butter cookies (you know them- the ones that I imprint with a potato masher instead of a fork) that we sell at Bake Sale Bakery.
The twist is– rather than do a crust from store bought chocolate wafers or a graham cracker crust, we make a crust out of already delicious, buttery peanut butter cookies. Then take it one step further by adding crispy bacon to the food processor along with the cookies when you are making the cookie crumbs.
The result is a delicious, nutty, salty, crispy crust that serves as a fine vessel for the caramely and sweet, creamy filling. The pie is topped with fresh whipped cream with a hint of vanilla, fresh bananas and roasted peanuts.
For The Crust:
4-5 (approx. 200 grams) Large Peanut Butter Cookies
8 Strips Thick Bacon Cooked Crispy and Cooled
4 TBS Butter Melted
1 Tsp Sugar
Break the cookies into large chunks and place them into the bowl of a food processor. Add the bacon and sprinkle the sugar around the bowl. Process by pulsing until the cookies and bacon have reached the consistency of dry sand.
Add the melted butter and pulse a few more times to evenly distribute the fat. Pour mixture into the pie shell and gently combine with your hands as you press it into the bottom and sides of the pie pan.
Place in a 350- degree oven for 6-8 minutes to melt the sugar and slightly bake the shell. Allow to cool completely.
For The Filling:
1 Cup Creamy Peanut Butter
8 Oz. Cream Cheese (full fat) at room temp.
¾ Cup Brown Sugar
1 TBS Vanilla
2 Cups Whipped Cream- divided
In the bowl of a standing mixer beat 2 cups of whipping cream, 1 tsp vanilla and a pinch of salt until peaks form. Place whipped cream into a medium bowl and chill until later.
In the bowl of a standing mixer place the cream cheese, peanut butter, brown sugar and vanilla and mix on medium high until light and fluffy.
Be patient, it will take about 5 minutes, scraping down the sides every 2-3 minutes.
Remove the bowl from the mixer and with a spatula gently fold the peanut butter mixture with one cup of the whipped cream until completely incorporated.
Assemble The Pie:
Slice a banana or two into the bottom of the cooled crust and cover with the peanut butter/whipped cream filling.
Mound it as high as you like and place in the freezer for one hour to set.
Remove pie from the freezer 15 minutes before serving and slice. Top each piece with a dollop of whipped cream, peanuts and banana slices.
You can always as an option sprinkle with crumbled bacon or drizzle with chocolate ganache or both!