Peanut Butter Pie
Yield: 6-9 servings
Cook Time: 10 minutes
Tips: For a firmer pie, store in freezer, then defrost for 30 minutes before serving. For a creamier pie, store in refrigerator until firm.
Suggestion: Top with a dollop of whipped cream, if desired.
Ingredients
- Pie Crust
- 1 1/4 cups chocolate wafer cookie crumbs (20 cookies)
- 1/4 cup sugar
- 1/4 cup butter, melted
- Filling
- 1 8-oz. package cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup sugar
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
- Topping
- Grated dark or milk chocolate, or crumbled chocolate wafer cookie pieces
Directions
Preheat oven to 375° F.
In a medium mixing bowl, whisk or stir with a fork all pie crust ingredients. Gently press pie crust mixture into a 9-inch pie pan. Place in oven and bake for 10 minutes. Place on cooling rack until completely cooled.
Filling
Place cream cheese, peanut butter, sugar, butter and vanilla in an electric mixer bowl (or if using an electric handheld mixer, a regular mixing bowl). Beat with electric or handheld mixer until all ingredients are creamy and smooth.
In a separate mixing bowl, whip heavy cream until it forms stiff peaks. Fold whipped cream into peanut butter mixture until fully blended. Gently pour into cooled pie crust, and spread to the edges of the pie crust. Top with grated chocolate or cookie crumbs.
Either store in the freezer and allow to defrost for 20 minutes to 1/2 an hour before eating, or place in refrigerator for a few hours until pie becomes firm. You will probably get a firmer pie by storing it in the freezer. The choice is yours!
In a medium mixing bowl, whisk or stir with a fork all pie crust ingredients. Gently press pie crust mixture into a 9-inch pie pan. Place in oven and bake for 10 minutes. Place on cooling rack until completely cooled.
Filling
Place cream cheese, peanut butter, sugar, butter and vanilla in an electric mixer bowl (or if using an electric handheld mixer, a regular mixing bowl). Beat with electric or handheld mixer until all ingredients are creamy and smooth.
In a separate mixing bowl, whip heavy cream until it forms stiff peaks. Fold whipped cream into peanut butter mixture until fully blended. Gently pour into cooled pie crust, and spread to the edges of the pie crust. Top with grated chocolate or cookie crumbs.
Either store in the freezer and allow to defrost for 20 minutes to 1/2 an hour before eating, or place in refrigerator for a few hours until pie becomes firm. You will probably get a firmer pie by storing it in the freezer. The choice is yours!