Most peanut butter recipes like this are way to "heavy" and way to sweet, but this one is PERFECT, it's more like a light mousse.
Double the ingredients and put it in a 9x13 dish and it will disappear from ANY buffet table in a wink, followed by lots of requests for the recipe. IT IS LIGHT AS AIR !!!!!
CRUST
2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
Combine all crust ingredients and press into a 9" pie pan (pushing up the sides) sit it in the fridge while you are making the filling.
FILLING
8 ounce package of cream cheese, room temperature
1 cup creamy peanut butter (I use Jiff)
1 cup sugar
1 tablespoons soft butter
1 teaspoons vanilla
1 cup whipping cream
Beat the cream cheese until it is smooth, then add the peanut butter, sugar, butter and vanilla. Beat on high until the mixture is very well mixed and smooth.
In a separate bowl, whip the cream until you get stiff peaks, then gently fold it into the peanut butter mixture by hand, making sure that it is well mixed and you don't see any streaks of white.
Spoon filling into the crumb crust. Chill the whole thing for 3-4 hours or overnight.
NOTE: For the chocolate decoration on this pie, I heat 1/4 cup of milk to boiling, then pour it over 1/2 cup of chocolate chips. Stir until well melted and smooth. drizzle over the finished pie and then sprinkle with a few graham cracker crumbs and chopped peanuts for decoration....(not necessary, but fun).
NOTE: OK......here's a warning.... if you are like me and you like to lick the beaters and spoons, you will notice sugar grains in the filling.....don't freak out. After it chills in the fridge for a couple of hours, they will totally disappear and the filling will be SILKY SMOOTH!! I promise!!!
Double the ingredients and put it in a 9x13 dish and it will disappear from ANY buffet table in a wink, followed by lots of requests for the recipe. IT IS LIGHT AS AIR !!!!!
9" Pie or double the ingredients and
make a 9" x 13" size for a crowd
CRUST
2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
Combine all crust ingredients and press into a 9" pie pan (pushing up the sides) sit it in the fridge while you are making the filling.
FILLING
8 ounce package of cream cheese, room temperature
1 cup creamy peanut butter (I use Jiff)
1 cup sugar
1 tablespoons soft butter
1 teaspoons vanilla
1 cup whipping cream
Beat the cream cheese until it is smooth, then add the peanut butter, sugar, butter and vanilla. Beat on high until the mixture is very well mixed and smooth.
In a separate bowl, whip the cream until you get stiff peaks, then gently fold it into the peanut butter mixture by hand, making sure that it is well mixed and you don't see any streaks of white.
Spoon filling into the crumb crust. Chill the whole thing for 3-4 hours or overnight.
NOTE: OK......here's a warning.... if you are like me and you like to lick the beaters and spoons, you will notice sugar grains in the filling.....don't freak out. After it chills in the fridge for a couple of hours, they will totally disappear and the filling will be SILKY SMOOTH!! I promise!!!
This stuff is totally addicting!!
ENJOY !!!
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LIGHT AS AIR PEANUT BUTTER PIE
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5
Oleh
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