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I make it my goal when I am baking to find a dessert that my husband likes. He likes ice cream and cookies. That’s it. No pecan pies, banana pudding, (I am southern, can you tell?) cake, nothing. For his birthday he requests a Dairy Queen ice cream cake, every year. It’s ice cream and cookie. He likes his cookies burnt, I mean so hard you could break a tooth, and if he eats brownies he wants them cakey and not half done like I prefer.
I don’t understand why he loves only those two dessert items. His mother is a phenomenal baker. I mean the woman has magic fingers really. She augments her recipes so you can never really duplicate them and they come out simply wonderful. She could make a fortune with her pecan pies which are always a hit and there is never any left. So how is that a man with a Mom who is a fantastic baker grows up liking only ice cream and cookies? Who knows? Other than he’s just really, really picky.
So I was stopping in a CVS the other day picking up a prescription and I spotted some Gold Emblem Abound pistachio and almond blend bag of nuts and some a box of the organic 8-grain crackers. I began to get a wonderfully inspired idea for a sweet, salty, nutty crust. But what could I pair it with? Then I remembered these wonderful icebox pies my grandmother used to make.
So I decided that would make peanut butter icebox pie with gold emblem almonds and pistachios and organic cracker crust. I had absolutely no idea as to whether or not Nathan would like it but I thought it was at least something I hadn’t tried before. When I arrived home I began to gather all my ingredients and set to work.
I put the whole bag of pistachio/almond mixture in my ninja and pulsed until finely ground, but not so much that it turned into butter. Then I opened the box of crackers and put them in the ninja and pulsed them until finely ground. Adding in one stick of butter and 1/4 cup of agave I pulsed the mixture just until it all came together. I pressed the mixture into a greased spring form pan and placed it into the refrigerator.
While the crust was chilling I melted 4 oz of chocolate in the microwave in 30 second intervals until melted. I spread the chocolate with a spatula over the bottom of the crust and retuned it to the fridge. Meanwhile in a large mixing bowl I mixed peanut butter, powdered sugar, and cream cheese, with a hand mixer until smooth. I placed 10oz of very chilled heavy whipping cream and whipped with two tablespoons of agave, until the cream had stiff peaks. Then combining the the peanut mixture with the whipped cream beating together on a low speed until smooth. Place the mixture into crust and top with chocolate chips and some nut mixture of desired. Place in the freezer for 1-2 hrs.
My hubby loves this pie! It had a wonderful slightly sweet peanut butter flavor and a crunchy nut crust. I have a feeling this will be a request for the holidays! Ian sure your family will love this! Give it a try!!
Peanut Butter Pistachio Pie
4 oz of cream cheese
3/4 cup of Peanut Butter
1 cup of powdered sugar
10 oz of fresh whip cream
1/4 cup + 2tbs of agave syrup
1 bag of Gold Emblem Abound almond and pistachios ground/blended
1 box of Gold Emblem Abound 8 Grain Wheat Crackers
4 oz of chocolate chips + 1/4 cup
1 stick of melted butter
Pulse nuts, crackers in blender or ninja until finely ground and mixed. Add in 1 stick of melted butter plus 1/4 cup of agave. pulse to bring together. Press into a spring form pan and put into fridge to chill. Melt 4 oz of chocolate chips in microwave in 30 sec intervals until melted. Spread over bottom of crust. Replace it in the fridge. In a large mixing bowl with hand mixer, mix peanut butter, powdered sugar and cream cheese until smooth. Whip 10 oz of heavy cream with 2 tbs of agave syrup and add into peanut butter mixture. Mix until thoroughly smooth. Pour into crust and spread out evenly. Put chocolate chips on top of pie, and some of the nut mixture if desired. Place in freezer and allow to freeze for 1-2 hrs.