Peanut Butter Pie Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
| |
|
|
|
Ingredients: |
Ingredients: For the Crust:
1 C. Chocolate Graham Cracker crumbs
1 Tbsp. Brown Sugar
7 Tbsp. Butter, melted
For the Filling:
8 oz. Cream Cheese, at room temperature
3/4 C. plus 2 Tbsp. Powdered Sugar, divided
1 C. Creamy Peanut Butter
1 C. Heavy Whipping Cream
1 tsp. Vanilla Extract
Ideas For the Topping:
Reese's Peanut Butter Cups, chopped
Melted Peanut Butter
Melted Chocolate
Peanut Butter chips
Semi-Sweet Chocolate Chips
|
|
Directions: |
Directions:Preheat the oven to 325º F.
For the Crust:
In a small bowl combine crumbs, brown sugar and butter. Using a spatula, mix until well combined. Pour into a 9" pie plate and spread evenly, press crumb mixture into the bottom and up sides of pie plate (I lay a small piece of plastic wrap between the crumbs and my fingers to do this). Bake about 10-12 minutes, until fragrant.
Cool completely on a wire rack.
For the Filling:
In a large bowl, beat the cream cheese, 3/4 C. Powdered Sugar and the Peanut Butter together with an electric mixer, until light and fluffy (about 3 minutes).
In a small metal or glass bowl, use an electric mixer with the whisk attachment to whip the heavy cream until thick and light. Add the remaining 2 Tbsp. of Powdered Sugar and the Vanilla Extract and continue to whip until stiff peaks form.
With a rubber spatula, gently fold the whipped cream into the peanut butter mixture. Add 1/4-1/3 of the whipping cream at a time and fold in gently, do not beat.
Pour into the cooled crust and spread evenly. Cover with plastic wrap and chill in
refrigerator for 6 hours. If in a hurry, you can freeze for 3 hours.
For the Topping:
Top as desired with roughly chopped peanut butter cups, melted peanut butter, melted chocolate, peanut butter chips or chocolate chips. Melt peanut butter and/or chocolate separately and place in resealable bags or piping bags, drizzle over the pie. |
|
Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: Notes: I have difficulty finding Chocolate Graham Crackers or Chocolate Crumbs, I use Cocoa Teddy Grahams and crush them finely.
I place my whisk (or beaters) and glass bowl into the freezer for 15 minutes before whipping the whipped cream.
If melting peanut butter or chocolate, I place them into separate small microwaveable bowls. Microwave for 30 second intervals, stirring every 30 seconds until desired consistency. You can add a small amount of vegetable oil to the chips to make it thinner, if desired. Do not overcook as it will seize up and be unusable.
I place the melted ingredients in small snack or sandwich sized resealable bags. I snip a small corner off the bottom of the bag. Gently squeeze the bag from the top down to drizzle over pie.
Store in the refrigerator, covered, for up to 3 days, or in the freezer for up to 1 month.
|
|
This recipe for Peanut Butter Pie is from