Alabama Peanut Butter Pie

alabama-9-1-of-1.jpg

I first experienced the genius that is Alabama Peanut Butter Pie at Mo's smoke-house on the outskirts of Birmingham last December. I've been biding my time since then, waiting for the perfect moment to share this recipe along with a few shots from the trip. Since rainy days go hand in hand with good old fashioned comfort food... and flipping through old photos... here we are. Brisbane has been plunged back into the wet with a big ol' splish splash sploosh and I felt incredibly lucky to be working from home today all snug at the kitchen table with a steaming mug of tea and the clacking keyboard keeping time to raindrops on the tin roof. I should confess that I didn't actually make these whoopie pies today - what you're seeing is a pre-Christmas batch - but I wished I did. A lot. And if this snuggie weather keeps up then by tomorrow we'll have earned one.

alabama-4-1-of-1.jpg
alabama-8-1-of-1.jpg
alabama-2-1-of-1.jpg

Alabama Peanut Butter Pie Recipe

Peanut butter pie is essentially a no-fuss chilled cheesecake spread over crushed chocolate biscuits or, in this case, squished between two whole ones to make whoopie pies. Choosing gluten-free biscuits will make the dessert suitable for anyone following that dietary regime... or omit the cookies all together and just drizzle melted dark chocolate over a cheesecake scoop.

Ingredients:

  • 9" prepared Oreo cookie crumb crust or 1 pkg thin chocolate cookies
  • 1 cup (1 8oz pkg) cream cheese, softened
  • 1/2 cup smooth peanut butter
  • 1/2 cup confectioners sugar
  • 1 cup (8oz) whipped cream (in the South, they use whipped 'topping' but cream works just as well without the chemicals) chocolate sauce to drizzle

Directions:

1. Mix the cream cheese, confectioners' sugar and peanut butter together until smooth.

2. Fold in the whipped cream.

3. Spread mixture over the oreo crust if you're making a traditional pie. Chill for at least 2 hours and drizzle with warm chocolate sauce before serving.

4. To make whoopie pies, chill mixture for at least 2 hours. Lay a row of chocolate cookies out on your work surface and use an ice-cream scoop to portion out cheesecake filling on top of each cookie. Top with a second cookie and press gently together.

peanut-butter-cups-1-1-of-1.jpg
alabama-5-1-of-1.jpg
peanut-butter-cups-2-1-of-1.jpg
alabama-7-1-of-1.jpg
alabama-10-1-of-1.jpg
alabama-3-1-of-1.jpg