The curse of living in the province is sometimes you don't find ingredients you need, or even like. Take for example, heavy whipping cream. I've been using the Nestle All-Purpose Cream for anything cream-related and while it's good, I still feel like I'm not really getting the good stuff. Like the ones I see on TV in cooking shows. So when I found Anchor whipping cream at the grocery, I begged The Hubby to buy it for me. I realized too late, meaning after getting home, that the cream was going to expire three days from getting it. Oh no!
So I looked for recipes online that will help me use up an entire liter of whipping cream. And I stumbled upon this Peanut Butter Pie recipe and I decided to make it today. I tweaked it a little bit and made it crustless and sugar free, of course. Where's the recipe you ask, well here it is:
Crustless Peanut Butter Pie
Original recipe here
2 (8 oz) cream cheese
1 1/2 Cup No Sugar Added Peanut Butter
1 1/2 Cup sweetener equivalent (I used all Splenda, granulated)
1 1/2 Cup Whipping cream
2 oz Chocolate bar of your choice (I used 85% Cocoa)
1. Using an electric mixer, beat the first three ingredients until well incorporated. I don't know if it was because the peanut butter didn't have a lot of oil but this was really crumbly and dry.
2. In a separate bowl, whip the whipping cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture. once mixed well and there are no more white streaks from the cream, pour into a pie plate. I used a square glass dish, probably 8 x 8 inches big. Spread evenly.
3. Melt the chocolate in the microwave in 10-second increments. You can use a fork to drizzle over the pie or put the melted chocolate in a sandwich bag, snip the end and drizzle.
4. This is the hardest part. Chill the pie in the fridge for at least four hours. Hard, I know. But it's worth the wait. Slice and serve. Enjoy.