This past weekend was the 5th annual Mid-South Girls Conference. The conference is hosted at Sycamore View so I, by default, end up doing a whole lot of work! It’s one of my favorite parts of my job but it’s also one of the more exhausting parts, so today I’m hiding away at home to take a little break. Shout out to Stacy who I’m sure is still running at 100% today.
Since I had time today, I decided this was a great opportunity for dear old Pie #2… and I knew exactly who needed this one! While Girls Conference did fill up my to-do list for a few weeks, our entire church staff worked so so hard to make this day incredible for our 534 participants… our front office ladies did flowers, lunch, and decorations, our worship minister helped with our set, our community minister scored us an awesome deal on Chick fil-a and my co-youth minister and our preacher gave up their wives for the entire weekend and took on the role of Mr. Mom… the list goes on. I am so thankful to work at a church where the entire body comes together to bless others. The beautiful picture below of all of those girls worshipping is only possible because of my incredible church. I’m not sure a pie adequately thanks all of my awesome co-workers, but I suppose it’s worth a shot!
The recipe I decided on is Peanut Butter Thank You Pie. I was struggling with what to call it (Chocolate-Chocolate-Peanut-Butter-Banana-Pie doesn’t exactly roll off the tongue), but the last time I tried this recipe it was also for a “thank you” so I figured I was on to something! As long as the recipient doesn’t have a latent peanut allergy, this is a great way to show appreciation. I found the original recipe here about a year ago, although the first time I made it I left the bananas out. If you’re looking for a fairly simple peanut butter pie this one is great and the addition of the homemade chocolate-chocolate crust and bananas just make a great pie even better. And once again, I am in dire need of a food processor… a potato masher and a lot of patience will eventually make your crust, however.
Without further ado,
Peanut Butter Thank-You Pie
8 ounces chocolate cookies (I used Oreos and scraped the cream out- clearly I have too much free time)
4 tablespoons butter, melted
8 ounces finely chopped chocolate or semi-sweet chocolate chips
1 to 2 bananas
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner’s sugar [powder sugar]
1 – 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
Add the cookies to the bowl of a food processor and pulse into fine crumbs OR if you still haven’t purchased that food processor, pull out your handy-dandy potato masher and go to town. Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. Press mixture into the bottom and 1-inch up the sides of a 9-inch pie pan.
Melt the chocolate in a double boiler or in the microwave. Pour over bottom of cookie crust and spread to the edges using an off-set spatula. Place pan in the refrigerator while you prepare the filling.
Resist the temptation to eat the crust before you make the filling…
Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form. Transfer to a small bowl and store in refrigerator until ready to use. Place the cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the confectioner’s sugar. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.
Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream). Fold in the remaining whipped cream. Place sliced or chopped bananas in the bottom of the crust and then pour the filling into the prepared pie pan. Refrigerate for three hours or overnight before serving.
Deliver to someone who has done you a doozy of a favor.