This recipe for peanut butter pie is very good. I won’t lie, I was scraping the batter bowl with a spoon after filling up the pie shell. How could I allow any of that peanut buttery pie filling go to waste? Needless to say, I had to hide from my kids while I was enjoying this treat because they would have surely wanted to stick their dirty little fingers into the batter bowl, too! I did save them the bowl and spoon to lick off after I was finished which my kids surely appreciated.
Check out what my pals over at The Hill Hangout had to say about this recipe:
Peanut butter pie is as much a part of life in Dothan as BBQ is in Memphis. It’s one of my favorite childhood memories! Every restaurant and Dothanite cook has their own recipe, and each one is delicious. This pie really isn’t hard to make, but it tastes like you spent hours in the kitchen. Do your family a favor and make them a peanut butter pie!
Sorry, kids! This one is for mommy.
1 Keebler graham cracker crust
1 pint whipping cream
1 teaspoon vanilla
1 cup + 1/2 cup Domino confectioner’s sugar
1 cup Jif peanut butter
1 8-oz block Philadelphia cream cheese
1/4 cup chopped peanuts, chopped fine
Chocolate syrup for drizzling
Whip the whipping cream and confectioner’s sugar together. Set aside.
Whip together the peanut butter, cream cheese, sugar, and vanilla. Fold in half of the whipping cream and mix until blended.
Pour into pie crust.
Top with whipping cream.
Sprinkle nuts on top when ready to serve. If you put them on too far in advance, they lose some of their crunch.
When cut into slices, drizzle with chocolate syrup.
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Quick Tip: Store this pie in the fridge.
Thanks again to The Hill Hangout for this stellar recipe.