Have you ever had those times you just can’t figure out what you want to eat? Do I want something salty? nah. Sweet? nah. Meaty? nah. Greasy? nah. Since you just can’t seem to make a decision, you just go without? Yeah, me neither. I mean I can always come up with something to eat. Going hungry just isn’t in my skill set. sometimes it’s a constant grazing. Others, it’s a complete gorgefest with a side of my-pants-are-already-too-tight-why-did-i-eat-that-entire-pizza. I’ve seen people my age in the hot rod cars. Others who divorce their spouse of 20 yrs to hook up with someone half their age. I get it, an identity crisis. I’ve been there too, although I didn’t go completely off the deep end. Don’t think it wasn’t a thought though, my rational side (slim though it is) kicks in before I do any real damage.
I got a magazine in the mail a few wks ago and the cover was all cheesecakes. OMG I nearly licked the cover. And I definitely drooled on it! I love cheesecake in any form. Will you eat it in a house? Will you eat it with a mouse? Will you eat it in a box? Will you eat it with a fox? Oops, sorry, I slipped into a Dr Seuss frame. Anyhoo. My boy loves cheesecake too, a child after my own heart! When he saw the recipe I made, he asked, nay BEGGED me to make it for today, Easter. Well cha, of course! I renamed it Identity Crisis Pie. Not because I”m having one, but because it really didn’t fit anything. Is it mousse? Is it cheesecake? It’s a great recipe, it just couldn’t make up its mind. See why I did that? Doesn’t it sound cooler? Tastes the same, but much easier to say! I also changed up a few of the ingredients to make prep a bit easier & quicker. I will start with a warning, do not consume this if you don’t like rich desserts, have at least a gallon of milk or a dose of insulin handy. If you do, don’t say I didn’t warn you! Oh, and one more thing, don’t be afraid. It’s not really a cheesecake, there’s only a little bit in it and there’s no oven involved. So if you’re afraid of the cheesecake b/c of the baking or taste, this will be a lovely surprise!
IDENTITY CRISIS PIE
1 sleeve chocolate graham crackers crushed
1/4C butter melted
3/4C creamy peanut butter
5oz cream chz softened
2tbsp butter softened
1-1/4C powdered sugar
1-1/4C heavy whipping cream, whipped & divided (it’s tough to divide whipped cream! The 1-1/4C measurement is BEFORE it’s whipped, just in case you haven’t made whipped cream before.)
5oz 60% cacao chocolate chips (I splurged & used Ghiradelli chips)
4oz milk chocolate chips (once again, Ghiradelli)
1/4C 2% milk
1tsp vanilla extract
6oz 60% cacao dark chocolate chips
2/3C heavy cream
1tsp vanilla extract
A. In a bowl, mix the graham cracker crumbs and butter. Mix well and press into the bottom of a greased 9-in springform pan and set aside.
Beat the peanut butter, cream cheese and butter until smooth. Add powdered (confectioners) sugar and beat until smooth.
With a spatula, gently fold in 1-1/4C whipped cream. (This may take a few minutes, don’t stir, but gently fold so as not to lose the air in the whipped cream, hence the fluffiness of it in your mousse layer). Spread this mixture over the crust.
B. Place the chocolate chips in a bowl. In a small sauce pan heat sugar and milk just to a boil. Pour over the chocolate and whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally.
Gently fold in the remaining whipped cream and spread the chocolate over the peanut butter layer.
Cover and freeze 2 hours or until firm.
C. For ganache, place chocolate in a bowl.
In a small sauce pan bring cream just to a boil. Pour over chocolate and whisk until smooth.
Stir in vanilla. Cool to spreading consistency, stirring occasionally.
Spread over pie.
Refrigerate until set. Run a knife around the pie to loosen it from the pan before removing the rim.
Top with chocolate shavings or curls if desired.
And have coffee/milk/insulin at the ready! Enjoy!
I nearly forgot to mention, you don’t have to have an identity crisis to eat this! You just have to love rich desserts!