A year ago today, I published my first post on Antics in Cooking, Spicy Sausage Pasta. Little did I think then I would still be doing this a year later. I started it as a way to chronicle many of the new dishes I was trying as I was really diving into cooking every meal, attempting to alleviate some of that stress from my wife. I was finding many of the recipes I was trying through similar blogs, which have been an immense help for me.
I stand by the original description, still on the home page today, “…sharing terrible photos and awesome recipes, and having fun doing it.” I really have enjoyed it, and I still take really horrible pictures!
For the first birthday of the site, I thought I would share what I eat for my “birthday cake” for as long as I care to remember. I actually can’t remember when I had an actual real cake for my birthday. They do nothing for me. I started out many years ago making a Jack Daniels Pie (mix between a pecan pie and a chocolate chip pie) for my birthday. It was/is an amazing pie. Then one year, my wife made me this Peanut Butter Chip Pie. I have never looked back.
I have a thing for peanut butter chips. Like, I will just eat them out of the bag for a snack. I much prefer them to chocolate chips. Anyway, the pictures here are what the pie looks like when my wife is done making it. When a slice gets to my plate, I will have grabbed the leftover chips and completely covered the top of my piece to where you can barely see the whipped topping through the chips. I highly recommend this technique!!
Easy Peanut Butter Chip Pie
3 oz cream cheese, softened
1 teaspoon lemon juice
1 2/3 cups (10-oz. pkg.) Reese’s Peanut Butter Chips, divided
2/3 cup sweetened condensed milk (not evaporated milk)
1 cup cold whipping cream, divided
1 packaged chocolate or graham cracker crumb crust (I recommend graham)
1 tablespoon powdered sugar
1 teaspoon vanilla extract
Beat the cream cheese and lemon juice in medium bowl on medium speed of mixer until fluffy, about 2 minutes. Set aside.
Place 1 cup peanut butter chips and sweetened condensed milk in medium microwave-safe bowl. Microwave for 45 seconds; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
Add warm peanut butter mixture to cream cheese mixture, Beat on medium speed until blended, about 1 minute. Beat ½ cup whipping cream in small bowl until stiff; fold into peanut butter mixture. Pour into crust. Cover, refrigerate about 6 hours or until firm.
Just before serving, combine remaining ½ cup whipping cream, powdered sugar and vanilla in small bowl. Beat until stiff; spread over filling. Garnish with remaining peanut butter chips. Cover and refrigerate leftover pie.
Recipe courtesy of the Hershey’s Holiday Collection cook book, 2002.