Even though my mom baked a lot when I was growing up, apparently she never thought to make a peanut butter pie. I had my first taste after leaving home and I was hooked! Come to think of it, I haven’t had a slice of peanut butter pie or peanut butter silk pie in a long, long time.
This recipe from Full Circle Foodie is a little different than what I think of as traditional peanut butter pie as it includes a layer of bananas on top of the crust of chocolate cookies. The best part? No baking required – perfect for hot summer days when you want a treat but don’t want to turn on the oven.
Peanut Butter Pie Cupcakes
Ingredients
8 ounces chocolate cookies
4 tablespoons butter, melted
1 jar dulce de leche
1 banana, thinly sliced
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner’s sugar
1 – 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
Preparation:
Prepare muffin tins with 18 cupcake liners. Using a food processor, pulse the cookies until you have fine crumbs. Combine melted butter and cookie crumbs in a small bowl, and mix well. Press mixture into the bottom of 18 cupcake liners.
Spoon approximately one teaspoon of dulce de leche on top of each cookie crust. Place a single layer of bananas over the dulce de leche.
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. Scoop mixture into each cup, filling just below the top. Lightly tap baking pans onto counter to distribute evenly and refrigerate for three hours or overnight before serving. Top with whipped cream and chocolate sprinkles if desired.
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