Wednesday, January 4, 2012
Creamy Peanut Butter Pie
This is one of those recipes where I don't feel it's necessary to give you a little story before the recipe. It's peanut butter pie. Do you REALLY care what this reminds me of, why I made it, or some long story about where it originated from? No. You want a fork. And you want some pie. And I totally get it.
However- if you do care, let me be honest- there is no long story. My mom asked me to bring a peanut butter dessert to Christmas and this was suggested to me. Boy oh boy am I glad it was suggested because it was delicious. It was also my first time making homemade whipped cream. Surprising, right? I'll never buy a can again, it's just SO good homemade. Even John liked it and he isn't a whipped cream kind of guy. So yeah- go get the ingredients and get to work. Then send me a piece.
Source: Stick a Fork In It
3 cups heavy whipping cream
1/2 cup sugar
8 oz softened cream cheese
1 cup creamy peanut butter
1 cup confectioners sugar
1 pie crust (graham cracker, Nilla wafer, or even chocolate would be good!)
4-6 full sized peanut butter cups, chopped
1- In a stand mixer whisk together the whipping cream and sugar until it reaches the consistency of whipped cream. Remove from the mixer and set aside.
2- Beat the cream cheese until smooth. Add in the peanut butter and confectioners sugar, beating until well incorporated. Fold in half of the whipped topping.
3- Spoon the peanut butter mixture into the pie crust. Top with the remaining whipped cream. Garnish with the chopped peanut butter cups. Keep refrigerated until serving.