Muffins. It's been too long. Too long since we posted a peanut butter chocolate recipe. We will remedy that ASAP.
So you know how we love surprises?
Wrong! We HATE surprises!!! Ugh! We are far too controlling and type-A to get enjoyment out of a surprise. Plus, we luuuurrrrvvvee planning things and organizing said surprises (for other people) so why deny us that enjoyment? We are crazy Jane from Happy Endings (aka the greatest show ever after Phineas and Ferb but you knew that already).
Also, we can't keep secrets. But you knew that already too.
So we're going to let you in on this secret. The secret surprise in this amazing ("a-MAUZ-ing") pie. It's just too exciting.
Bananas. Gasp! Bananas, you ask? Bananas. For reals.
Because, really, what goes better with peanut butter and chocolate? Nothing. Bananas are tops.
And not only is there a banana surprise, but this lovely little pie is no-bake.
We know, we know. You love us.
There is nothing better than bananas with peanut butter and chocolate AND no-bake. Be still our beating hearts. The gluttonous lazy girl inside is super pumped. And she loves surprises so everyone wins!
No Bake Peanut Butter Surprise Pie
10 ounces chocolate cookies (we used Oreos, 25-30 cookies)
6 tablespoons unsalted butter, melted
6-8 ounces semi-sweet chocolate chips, plus more for drizzling
1 large banana, sliced
1 1/4 cups heavy cream
8 ounces cream cheese, room temperature
1 cup creamy style peanut butter (not old fashioned)
1 cup powdered (confectioner's) sugar
1 14 ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
In a food processor, pulse the cookies until a fine crumb. Blitz in the melted butter. Press the mixture into the bottom and up the sides of a 10-inch springform pan.
Melt the chocolate using our patented microwave method, being careful not to over melt (read: burn) it. Spread it onto the bottom of the pie crust. Scatter the sliced bananas in a single layer on top of the chocolate. Refrigerate while preparing the filling.
In the bowl of a stand mixer, whip the heavy cream until stiff peaks form. Transfer to a smaller bowl and put in the fridge while making the rest of the filling. Using the same stand mixer bowl with the paddle attachment, mix the cream cheese and peanut butter on medium speed until light and well blended. Scrap down the sides of the bowl with a rubber spatula. Add in the powdered sugar, sweetened condensed milk and vanilla extract and mix until smooth.
Stir (using a spoon) 1/3 of the whipped cream into the peanut butter mixture to lighten it and then fold in the remaining whipped cream being careful not to deflate the mousse. Pour the filling into the springform pan crust and drizzle the top with melted chocolate. Cover and refrigerate for 4-24 hours.
Serve cold and keep chilled and covered.