Peanut Butter Pie

There are certain dishes that I make every year, but only at certain times of the year.  This is one of them.  This is a delicious recipe that is easy to make, but tastes like it isn't.  I'm not sure where the recipe came from . . . I may have gotten it from my Aunt Julie.  But maybe not . . . 

Anyhow, who doesn't like creamy peanut butter with a little chocolate on top?  Nobody.  That's who.  So, why don't I make this pie more often, you ask?  Because it's very rich.  It doesn't matter how delicious a recipe is, too much of a good thing can be bad.  So, I save this pie for holiday time.  Although sometimes I make it and keep it in the fridge for breakfast.  For myself.  And I don't share.  

Here's what you need:
1 Block of Cream Cheese, room temperature
1 Cup of Creamy Peanut Butter
1 Cup of Sugar
1 Cup of Heavy Whipping Cream 
1 Pie Crust (sometimes I use a graham cracker crust and sometimes I use a chocolate one)
Chocolate Dessert Topping or Spare Chocolate Chips for Topping (optional)
Whipped Cream for Topping (optional)

Here's what you do:
1.  Mix the Cream Cheese, Peanut Butter, Sugar, and 1/3 of the Cup of Heavy Whipping Cream until well blended. 

2.  Fold in the remaining Heavy Whipping Cream. 

3.  Gently spoon the mixture into a pie crust and smooth. 

4.  Drizzle Chocolate Dessert Topping on top and use a fork or knife to create a pretty design. 

     Hint:  If you don't have Chocolate Dessert Topping, melt a few chocolate chips with 
      some of the remaining heavy whipping cream.  Make sure you stir well to combine 
      and then put that on top of the pie and proceed with step 4. 

5.  Refrigerate for at least one hour. 

6.  Cut into tiny pieces for serving.  Top with whipped cream if desired. 



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