Peanut Butter Pie

Name: Peanut Butter Pie
Prep time: 20 min
Total time: 25 min
Yield: Makes one 9-inch pie
Ingredients: 1u00bc cups graham cracker crumbs; 3 Tablespoons unsalted butter, melted; 1 cup heavy cream; 8 ounces cream cheese, at room temperature; 1u00bc cups creamy peanut butter; u00be cup light brown sugar, packed; 2 Tablespoons pure vanilla extract

By Leslie Blythe Dessert, Pie Freezing

October 12, 2015

This Peanut Butter Pie is SO good, but VERY rich! This pie originated in the south (US), where peanuts are plentiful. There are many variations, but I find this truly decadent pie the winner. The crust is baked and after adding the filling, it's frozen.

Prep: 20 mins
Cook: 5 mins
Yields: Makes one 9-inch pie

Ingredients

1¼ cups graham cracker crumbs

3 Tablespoons unsalted butter, melted

1 cup heavy cream

8 ounces cream cheese, at room temperature

1¼ cups creamy peanut butter

¾ cup light brown sugar, packed

2 Tablespoons pure vanilla extract

Directions

1Preheat the oven to 350°F.

2In a bowl, stir together the graham cracker crumbs and melted butter; press into the bottom and sides of a 9-inch pie dish. Bake until brown, about 5 minutes. Set aside to cool completely.

3With a heavy-duty stand mixer fitted with the whisk attachment, whisk the cream at high speed until it forms stiff peaks. Transfer to a large clean bowl and set aside.

4Fit the stand mixer with the paddle attachment and a clean bowl; add the cream cheese, peanut butter, brown sugar, and vanilla and beat at high speed until the mixture is smooth and silky.

5Gently fold the cream cheese-peanut butter mixture into the whipped cream with a spatula until completely blended. Spoon into the cooled pie shell and smooth out the top. Place the pie in the freezer for 1 hour or until ready to serve (if you are going to leave it in the freezer awhile, wrap it in plastic wrap after 1 hour so it doesn't get freezer burn).

6Take the pie out of the freezer 15 minutes before serving.

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