A delicious, creamy Peanut Butter Pie that is perfect for your Thanksgiving table … or to celebrate the every day.
I have seriously been an awful blogger later, and for that, I apologize. It seems like ever since I quit my “day job” nearly three years ago, my routine is non-existent. Mostly because it is. Life is wonderful, but no two days are alike, and sometimes that’s awesome and sometimes that’s … ack. I have missed blogging regularly though, and coming to talk to you here, to share bits and pieces of what’s going on in the O’Malley household, and recipes and travel, and everything in between. It’s crazy to think that when I first started blogging in 2005, I did it seven days a week, and now I can barely eek out a day or two a week!
I feel guilty that I’m not here more, and don’t want to make promises I can’t keep, but my short-term goal is to commit to at least one post a week, and see how it goes from there. I’m still cooking up a storm, raising my little family, going on adventures, teaching classes, and living life, and hope to share a little more consistently.
So here goes…
If you’re a regular reader, you know how much I love the holidays. All of them! If I had to pick one, Valentine’s Day is still probably my favorite (because how can it not be when it celebrates love?), but Thanksgiving is a really really close second. But it’s like picking my favorite child, let’s be honest, I couldn’t possibly!
Last Thanksgiving, or maybe it was the year before, my sister made this Humble Pie, and it was sooooo good. It reminded me of a Frozen Peanut Pie that we had during a summer vacation when we were kids, and I finally got the recipe from her. It’s actually very similar to the one I remember from my childhood, but will have to make that one another time so I can, ahem, properly compare. It’s from the Serendipity cookbook, of New York City restaurant fame.
This one is so rich and creamy, and seriously perfect for anyone that LOVES peanut butter. Although the recipe *looks* long, it doesn’t really take that long to make. You just make the crust, and the filling, and you’re done. Maybe 30 minutes start to finish, and then an hour or two chilling in the fridge? Not too terrible at all when you’re rewarded with spoonfuls of this decadence.
While it is perfect for your Thanksgiving Day dinner table, it would seriously be at home any other day as well. And since it’s Thanksgiving week, I’ve included some of our favorite tried-and-true Thanksgiving recipes below. Wishing you and your family a wonderful holiday!
Spinach Cheese Squares, Cheese Delights and Sausage Cheese Balls are all tried-and-trues and have hit our table for various occasions for many years. The Spinach Cheese Squares and Cheese Delights are recipes that my Mom made for us when we were kids, and I love that our kids (mine and my sister’s) enjoy them as much as we did back then. The recipes are easy, delicious, and take just a few minutes of prep; you can totally make them in advance to save some of that Big Day stress. I’ve made the Spinach Cheese Squares for many Cabot cheese tastings that I’ve done and, seriously, everyone raves about them. There’s a reason we’re still making a recipe that’s been around since the 70s.
After appetizers, side dishes are my second favorite part of any meal, and the main course is honestly just an after-thought. I made this Sweet Potato Souffle for the first time seven years ago, and I still love it just as much today as I did that first day. Even if you don’t like sweet potatoes, I think you’ll like it, and you can easily make it with nuts and half with marshmallows, to appease everyone at the table.
This Cranberry Conserve has been hitting our table for, like, ever, and it’s on my list for this week. I’ve always hated cranberries until this recipe came along.
Make Ahead Mashed Potatoes are smooth and creamy and everything mashed potatoes should be. Total comfort food, and bonus points for getting something checked off your list ahead of time to free up valuable oven space. You can also check out a Cheddar and Chives version I created for the folks at Bangor Daily News last year right here.
Cranberry Broccoli Salad is super colorful, with a nice crunch, and very simple to pull together. And it has bacon in it, so, winning. I make a version of it year ’round and just leave off the cranberries.
Emeril’s stuffing is a go-to, although I usually leave out the oysters since my family doesn’t care for them. Yep, they don’t know what they’re missing.
Grandma Ople’s Apple Pie is the easiest pie ever and your guests will think you slaved for hours. It will be our little secret. For a Friendsgiving I hosted a few years ago, I made individual versions – so fun, and had a group of kids make them in my kitchen recently for a baking class.
Caramel Apple Cheesecake is one of those awesome, sneak-attack desserts because it looks like it took you hours to make, when, in fact, it didn’t. Delicious, even if you’re not a huge cheesecake fan.
This Cranberry Nantucket Pie is perfect when you’re looking for something a little different.
Many years ago, my Mom made Paula Deen’s Pumpkin Gingerbread Trifle and it remains one of my favorites, and it looks so pretty in a clear glass trifle dish.
I created this Caramel and Toasted Coconut Rum Cake for the folks at Captain Morgan a few years ago, and it is simple and perfect for Thanksgiving. Delicious and understated, it’s nice when you don’t want something quite as heavy as the usual fare.
As for the main event, I’ve actually never cooked a whole turkey, so you’re on your own there! But for even more inspiration, check out this Thanksgiving-themed Pinterest board.
Recipe courtesy of the Serendipity Cookbook
For the crust
1-1/2 cups (6 oz) graham cracker crumbs (10-12 full-size crackers)
2 tablespoons creamy peanut butter
2 teaspoons unsweetened cocoa powder
6 tablespoons (3/4 stick) unsalted better, melted and cooled
For the pie
6 oz cream cheese
2-1/2 cups creamy peanut butter
1-1/2 cups sugar
1 teaspoon vanilla extract
1 cup unsalted roasted peanuts, chopped (I used salted and didn’t chop)
1-3/4 cups heavy cream
To make the crust, preheat your oven to 300 degrees. In a medium bowl, blend together the crumbs, peanut butter, cocoa, and melted butter, using a mixer. Scrape the mixture into a 9-inch pie pan. Using your fingers or the back of a spoon, press the mixture firmly onto the base and up the sides of the pan, forming a uniform crust about 1/4-inch thick. Bake for 7 minutes, then cool completely on a rack.
To make the filling, beat the cream cheese, peanut butter, sugar, and vanilla in a medium bowl with a mixer until smooth. Fold in the peanuts. In a clean medium bowl using clean beaters, whip the cream to stiff peaks. Carefully fold the whipped cream into the peanut mixture in three additions, until the mixture is a uniform color and no streaks remain.
Scrape the filling into the cooled crust. Smooth the filling, forming a slight dome in the center. Refrigerate the pie, uncovered, at least one hour. Once the filling has set, cover pie with plastic wrap and chill completely, at least another hour. Serve wedges cold. Store covered in refrigerator.