Creamy Peanut Butter Pie
A New Favorite
When you love peanut butter and cream cheese, you find a way to put them together into a creamy peanut butter pie. I’ve toyed with this recipe until I got it the way I like it. But first, you need to know that I got to taste this peanut pie at a pie judging contest at a local school. Then I came home and figured out how to make it.
When you use a creamy peanut butter that has sugar in it, you don’t need to add much sugar at all. The recipes I found called for 2/3-1 cup of confectioners sugar in the pie. I found it doesn’t need nearly that much. For this recipe, you can substitute Cool Whip, but that only adds more sugar and unnecessary ingredients. Stick with real heavy cream. It’s healthier and it’s creamier.
You can freeze this pie or just refrigerate it before it is served. Be sure to refrigerate it for at least 4-6 hours after it’s mixed. It stores well in the fridge for 2-3 days. I’ve never frozen this pie, but I’m told it can be done for one month.
The recipe for creamy peanut butter pie
Creamy Peanut Butter Pie
Ingredients
- 1 1/2 cups crushed graham crackers
- 2-3 Tablespoons melted butter
- 8 oz. cream cheese
- 1 cup creamy peanut butter
- 3 tbsp confectioners sugar, divided
- 1 1/2 cups heavy whipping cream
- 1 tsp. vanilla
- 2-3 Reese's peanut butter cups, chopped or blended
Instructions
- Mix graham crackers and melted butter together
- Put into a 9-inch pie plate and press on bottom and along the sides
- Bake at 325 for 6-8 minutes
- Let graham cracker crust cool completely
- Using an electric mixer, beat cream cheese, 2 Tbsp. powdered sugar and peanut butter until fluffy - about 2-3 minutes
- In a separate bowl and with a whisk attachment, mix heavy cream until thick and ight. Add 1 Tablespoon powdered sugar and vanilla extract. Continue to beat until peaks form. You will divide this whipped cream.
- Fold 2 cups whipped cream into the peanut butter mixture
- Pour into prepared and cooled graham cracker crust
- Spread remaining whipped cream on top of the pie
- Garnish with crushed peanut butter cups
- Refrigerate until ready to serve
