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!
Sorry, kids! This one is for mommy.
Ingredients
1 1/2 cup Borden heavy whipping cream
1/4 cup Domino granulated sugar
8 oz Philadelphia cream cheese
1 cup Jif crunchy peanut butter
1 cup confectioner’s sugar, (4X grain size recommended)
1 Keebler graham cracker crust
Instructions
Whip cream with 1/4 cup sugar. Mix all other ingredients until smooth and fold in whipped cream until well blended. Pour mixture into a graham cracker crust and chill for several hours before serving.
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Quick Tip: If you don’t like crunchy peanut butter, feel free to use smooth.
Thank you to Paula Deen for this great recipe.
