Welcome!

Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not MY recipes, just a compilation of great veggie food I've found from all over the place, usually tweaked just a little. It's intended to be a reference you can consult again and again rather than a daily inspiration. After more than 25 years of being a vegetarian, I know what tastes good.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is. Enjoy!

Tuesday, January 29, 2013

Peanut Butter Chocolate Icebox Pie

Well, I missed posting this for National Pie Day on 1-23-13 (not to be confused with the mathematical Pi Day on 3-14!), but I did have the pie made so I could enjoy it on National Pie Day.  This recipe is based on a recipe for peanut butter banana pie from Country Living magazine.  Country Living used half of the chocolate filling here and added a layer of sliced bananas between the peanut butter and chocolate.  Feel free to do the same, but I felt the flavor of the bananas became overpowering after a day or two.  Otherwise, this is just a delicious and decadent pie!

The recipe for a crumb crust is included, below, but you could easily put this filling in a pre-baked pie crust.  It would still be absolutely delicious!



 
 
Ingredients:
2 c. cinnamon, honey, or chocolate graham cracker crumbs (Just put graham crackers into a large plastic storage bag and crush with your hands.)
1/2 c. finely chopped honey-roasted peanuts
1/2 c. vegan margarine (I like Earth Balance brand.), melted
2 (4-oz.) semisweet chocolate baking bars, chopped (Don't let your pets get ahold of any of this chocolate!  It could be fatal!)
2 1/2 c. organic whipping cream, divided (I like Organic Valley brand.)
1 (8-oz.) pkg organic cream cheese, softened to room temperature (Again, I like Organic Valley brand.)
1 c. creamy peanut butter
1/2 c.firmly packed brown sugar
2 t. vanilla or almond extract
Possible toppings:  sweetened whipped cream, chocolate syrup, caramel syrup, chopped honey-roasted peanuts, slices of banana, you decide!
 
Method:
Preheat the oven to 350 degrees F.  Stir together the graham cracker crumbs, chopped peanuts, and melted margarine.  Firmly press onto the bottom and up the sides of a lightly greased 9-inchh pie plate.  Bake 10 - 12 minutes or until lightly browned.  Remove from oven to a wire rack and cool completely, about 30 minutes.
 
Microwave the chocolate and 1 c. whipping cream in a medium microwave-safe bowl at 50% power for 1 1/2 minutes or until chocolate is almost melted, stirring at 30-second intervals.  Whisk until chocolate melts and the mixture is smooth.  (Do NOT overheat.)  Spoon the chocolate mixture into the prepared pie crust.
 
Beat flavor extract and 1 1/4 c. whipping cream at high speed until stiff peaks form.  In a separate bowl, beat the cream cheese, peanut butter, brown sugar, and remaining 1/4 c. whipping cream at medium speed with an electric mixer until light and fluffy.  Fold 1/3 of the whipped cream mixture into the peanut butter mixture to loosen it.  Now fold in the remaining whipped cream mixture.
 
Spread the peanut butter mixture over the chocolate layer in the crust.  Cover and chill 8 hours.  Serve pie cold with desired toppings.

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