Ellie's Peanut Butter Pie

So the tradition continues.

Back in 2015, when we moved into our house we got to know Ellie. Ellie was the sweetest woman, who lived in her home across from mine for over 70 years. She told me so many things about the history of our little forgotten neighbourhood. She sent over photos of my home shortly after it was rolled down the hill and into it's spot in 1974.

One year Ellie sent over her delicious Peanut Butter Pie. We loved it so much that she sent over the recipe. These errands helped me get to know her children.

After Ellie passed, she had wanted my oldest to buy her home but he wasn't ready yet, we did end up with several beloved mementos. Her home was quickly bought by the sweetest couple from Albania.

Over the years, as their family has grown, we've exchanged food during holidays. This year I sent ever Ellie's Peanut Butter Pie (excitedly made by my oldest daughter). We also sent over a photocopy of Ellie's handwritten recipe - because this recipe needs to continue to be made in Ellie's kitchen.

                                                                         

It is even more delicious than it looks!

Ellie's Peanut Butter Pie

Ingredients:

        3/4 cup Crunchy Peanut Butter

        1 cup Confectioner's Sugar

        3 cups Milk

        1 large Graham Cracker Crust

        2 boxes Vanilla Pudding (not instant)

        Whipped Topping

Directions:

1. Mix peanut butter with sugar until crumbly.
2. Cook vanilla pudding according to directions. (Use 3 cups milk instead of 4)
3. Let cool for a few minutes.
4. Spread 3/4 of the peanut butter / sugar mixture into the pie crust.
5. Pour hot pudding over this.
6. Cool.
7. Spread top with Cool Whip.
8. Sprinkle remaining 1/4 of crumb mixture on top.

Note:

• Can do this a day ahead.

Enjoy!

            Ingrid

Peanut Butter Cup Brownie Bottom Cheesecake

I found this recipe floating around the inter-web so I'm not sure who to give credit for it.  I do have to say to whoever came up with this recipe:

☆.•♥•This is HEAVEN in a Cheesecake form•♥•☆

Peanut Butter Cup Brownie Bottom Cheesecake

Ingredients:

Brownie Crust:

        6 Tbs Unsalted Butter, melted
        1 1/4 cups Sugar
        1 Tbs Vanilla Extract
        2 Eggs
        1 cup Flour
        1/3 cup Unsweetened Cocoa
        1/2 tsp Baking Powder
        1/2 tsp Salt

        1 cup Semi-Sweet Chocolate Chips
        1 cup Peanut Butter Chips

Cheesecake Filling:

        2 lbs Cream Cheese, softened
        5 Eggs, at room temperature
        1 1/2 cups Brown Sugar, firmly packed
        1 cup Smooth Peanut Butter (not natural-style)
        1/2 cup Whipping Cream
        1 Tbs Vanilla Extract

Decoration:

        1/2 cup Whipping Cream
        1 cup Semi-Sweet Chocolate Chips
        1 cup Peanut Butter Chips

         6 Peanut Butter Cups, cut carefully in half


Directions:

1. Heat oven to 350°F .
2. Grease 9-inch Springform pan with butter.
3. Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. 
4. Add eggs; stir until well blended. 
5. Stir in flour, cocoa, baking powder and salt; blend well. 
6. Spread in prepared pan.
7. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. 
8. Meanwhile make cheesecake layer (see below).
9. Immediately after removing brownie from oven, sprinkle milk chocolate chips, peanut butter chips and peanut butter cups over brownie surface. 
10. Spoon cheesecake mixture over chips. 
11. Turn down oven 325°.

Cheesecake Filling: (makes extra)

1. Beat cream cheese in bowl of electric mixer until smooth.
2. Add eggs, one at a time, beating well after each addition.
3. Add sugar, peanut butter and cream; 
4. Mix until smooth.
5. Stir in vanilla.
6. Pour filling into prepared crust.

IF SOME BATTER IS LEFT OVER, EITHER STORE OR PUT IN SMALLER SPRINGFORM PAN.

Directions, continued:

1. Double-wrap Springform pan with aluminum foil to prevent water seeping inches.
2. Place Springform pan into a larger baking pan.
3. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the Springform pan.
4. Bake at 325 degrees 1-1/2 hours, or until firm and lightly browned.
5. Remove from the oven and allow to cool on a wire rack for one hour.
6. Run a knife along the edge of the cake to loosen it from the pan somewhat.
7. Refrigerate for at least 4 hours before decorating.

Decoration: (makes a lot extra-try using it on individual slices after cutting).

1. Remove cake from pan and put on a pretty plate.
2. Bring whipping cream to boil in a small saucepan.
3. Remove from heat and add semi-sweet and peanut butter chips. 
4. Stir, stir, stir until melted and smooth.
5. Drizzle over cake
6. Add peanut butter cup halves around the edge of the cake.

Enjoy!

            Ingrid