Peanut Butter Pie
January is just about over, can you believe it! Well, with that in mind, I think you won’t kill me if I introduce a simple, hard-to-resist dessert. Hopefully you’ve done well with the eating better/no sweets/more exercise resolutions that this peanut butter pie recipe will be a slight reward…or an over indulgence. Whichever category you fit into, I’m sure you’ll be singing it’s praises with your first bite.
I’m going to blame my indulgence on my pie pan! The pie pan told me to eat more pie. As you can tell by the abuse it’s endures, I basically listen to my pie pan.
I was going to make this pie for Thanksgiving but ran out of time. Plus I had too many other desserts on the menu. This pie is a recipe that my dear friend got from her favorite restaurant Gumbeaux’s. I went with her one time and was completely full and satisfied from the rich, creole cuisine after the first few bites. The peanut butter pie we had to order was complete gluttony. Well, with her magical powers, my girlfriend somehow got the recipe and I attempted to recreate the masterpiece at home. Due to it’s simplicity and highly addictive nature, this was going to either be a good thing, or bad one.
I’ll save you the speculation….it was a definite good thing! The recipe starts with a graham cracker crust. Although you can easily buy a prepared graham crust, I decided to make my own using a recipe from First Prize Pies. Crushed graham crackers, melted butter…simple enough.
Then you mix 16oz of cream cheese with 1 cup of crunchy peanut butter and add 2 cups of powdered sugar. Next, fold in 16 oz. of cool whip. Instead of using cool whip, I made a quick whipped cream instead using powdered sugar, heavy cream and a dash of vanilla extract.
Random photo but I looked out the window to see God doing his thing with a beautiful pink sky. As I was admiring the sunset, I took a long pause with a rather large spoon for what was supposed to be a little taste. Well, one little taste turned into another…and another…let’s just say it took a minute to convince myself that I even needed a crust and couldn’t just eat the peanut butter mixture from the bowl…as is. It was basically peanut butter flavored crack.
Luckily I regained my focus and filled the crust with the crack filling. Once you put the pie in the fridge to chill, you’re done. Yep! That’s it. See how simple it is! And I undoubtedly made it a bit more time consuming make the crust and the whipped cream but I thought it was worth it.
I like to serve it with an extra dollop of whipped cream (sorry, no photo of that). The hubby, a bonafide chocolate lover, suggested a layer of chocolate on the bottom before adding the filling or on top to take it to that next level. There are all kinds of things you can do to up the ante with this pie but it’s pretty great as is.