Check out what my friends at Epicurious had to say about this Peanut Butter Pie:
This is so incredibly easy! It may become my last minute dessert because I always have all the ingredients. The only thing I did differently from the recipe was to use an entire jar of peanut butter, because the amount called for would have left a little.
Amazing. The only thing I do differently is I add a Ganache topping to the pie. Who does not love peanut butter and chocolate! Next time I won’t bake the crust, it wasn’t necessary.
Ingredients
1 1/4 cups graham cracker crumbs
3 tablespoons unsalted Land O Lakes butter, melted
1 cup Borden heavy cream
8 ounces Philadelphia cream cheese, at room temperature
1 1/4 cups Jif creamy peanut butter
3/4 cup packed Domino light brown sugar
2 tablespoons pure vanilla extract
Instructions:
Preheat the oven to 350°F.
Stir together the graham cracker crumbs and melted butter; press into the bottom and sides of a 9-inch pie dish. Bake until brown, about 5 minutes. Set aside and let cool completely.
Whisk the cream at high speed until it forms stiff peaks. Transfer to a large clean bowl and set aside.
Fit the stand mixer with the paddle attachment and a clean bowl; add the cream cheese, peanut butter, brown sugar, and vanilla and beat at high speed until the mixture is smooth and silky.
Fold the cream cheese-peanut butter mixture into the whipped cream with a spatula until completely blended. Spoon into the cooled pie shell and smooth out the top. Place in the freezer for 1 hour or until ready to serve.
Quick Tip: Thaw the pie 15 mins before serving for the perfect serving temperature.
Thank you to Epicurious for this awesome recipe!
