I decided to make a peanut butter cream pie with a chocolate chip cookie crust because I had left over cookies that I needed to use up. Unfortunately I am not as posed as I obviously come of as on this blog. I sometimes, okay fine often, burn my cookies. My mom usually burns at least one thing in the oven everyday (even though she is a fantastic cook) so it must run in the family. To my dismay when I made those Ghirardelli cookies I happened to burn one pan. So sue me. Anyways, I absolutely HATE wasting food so I decided to use those burnt cookies in my next recipe. By the way I am going to be including the recipes in all of my posts from here on out!
Chocolate Chip Cookie Crust:
About 15 chocolate chip cookies (they should be hard not soft)
4 tbs butter
1/2 cup sugar
2 tsp cinnamon
So I put all of my burned cookies into the Cuisinart to begin. I blended them until the cookies turned into fine crumbs. I then added the rest of the ingredients and blended until combined. Next, I pressed the mixture into the bottom of a greased pie pan and stuck it in the oven for ten minutes on 350 degrees.
Peanut Butter Cream Filling:
1 cup heaving whipping cream
2 tbs powdered sugar
1 tsp vanilla
1 package cream cheese
3/4 cup peanut butter
1/4 cup milk
1/2 cup powdered sugar
1 Banana
Beat whipping cream until stiff peaks form. Do not over beat because the whipped cream will turn buttery. Add powdered sugar and vanilla and beat until combined. Set aside. In another bowl beat peanut butter and softened cream cheese until light and airy. Add milk and powered sugar and beat until smooth. Fold in the whipped cream. Cover the bottom of the pie crust with a thin layer of the filling and then stick on sliced bananas. Pour the rest of the filling over it and chill for four hours or overnight. Enjoy!!
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