Who doesn't like peanut butter pie? My mom loved baking pies and I think this was one of my favorites. She would chop up frozen candy bars for the top and drizzle it with thick chocolate...this is her recipe.
Peanut Butter Pie
Crust:
2 cups. graham cracker... crumbs
1/4 tsp. ground cinnamon
1/2 cup finely chopped honey-roasted peanuts
1/2 cup butter, melted
In a medium bowl, mix graham cracker crumbs, cinnamon, very finely chopped peanuts with the melted butter. Grease a 9-inch pie plate or spray with non-stick cooking spray and then firmly press the graham cracker crumb mixture into the bottom and up the sides of the pie plate. Bake at 350 degrees for 10 - 12 minutes, until lightly browned. Remove from the oven and cool completely.
Filling:
1 (8 oz.) package cream cheese, softened
1 cup of any brand creamy peanut butter
1/2 cup light brown sugar
2 teaspoons pure vanilla extract
1 2/3 cup whipping cream, divided
Beat cream cheese, peanut butter, brown sugar, and 1/4 cup of whipping cream with an electric mixer at medium speed until mixture is light and fluffy, about 4 minutes. Beat remaining whipping cream and vanilla extract at high speed until stiff peaks form. Fold about one-third of the whipped cream into the peanut butter mixture to loosen it up; then fold in the remaining whipped cream. Spread the peanut butter mixture in the baked pie crust. Cover and chill at least 8 hours before serving.
Topping
2 frozen Reese's peanut butter cups, chopped
1 tablespoon honey roasted peanuts chopped fine
1 tablespoon of peanut butter chips or butterscotch or caramel chips
1 tablespoon chocolate chips
Chocolate syrup or chocolate Shell for drizzle
You can use any topping you wish for this pie. I like to freeze candy bars and then chop them up to sprinkle on top. Then drizzle with chocolate syrup or better yet, Reese's Chocolate Shell. Oh My Gosh!
Photograph is copyrighted and the property of ©Welcome Home.
2 cups. graham cracker... crumbs
1/4 tsp. ground cinnamon
1/2 cup finely chopped honey-roasted peanuts
1/2 cup butter, melted
In a medium bowl, mix graham cracker crumbs, cinnamon, very finely chopped peanuts with the melted butter. Grease a 9-inch pie plate or spray with non-stick cooking spray and then firmly press the graham cracker crumb mixture into the bottom and up the sides of the pie plate. Bake at 350 degrees for 10 - 12 minutes, until lightly browned. Remove from the oven and cool completely.
Filling:
1 (8 oz.) package cream cheese, softened
1 cup of any brand creamy peanut butter
1/2 cup light brown sugar
2 teaspoons pure vanilla extract
1 2/3 cup whipping cream, divided
Beat cream cheese, peanut butter, brown sugar, and 1/4 cup of whipping cream with an electric mixer at medium speed until mixture is light and fluffy, about 4 minutes. Beat remaining whipping cream and vanilla extract at high speed until stiff peaks form. Fold about one-third of the whipped cream into the peanut butter mixture to loosen it up; then fold in the remaining whipped cream. Spread the peanut butter mixture in the baked pie crust. Cover and chill at least 8 hours before serving.
Topping
2 frozen Reese's peanut butter cups, chopped
1 tablespoon honey roasted peanuts chopped fine
1 tablespoon of peanut butter chips or butterscotch or caramel chips
1 tablespoon chocolate chips
Chocolate syrup or chocolate Shell for drizzle
You can use any topping you wish for this pie. I like to freeze candy bars and then chop them up to sprinkle on top. Then drizzle with chocolate syrup or better yet, Reese's Chocolate Shell. Oh My Gosh!
Photograph is copyrighted and the property of ©Welcome Home.
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