PEANUT BUTTER PIE that will have you coming back for seconds!!

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peanut butter pie If there’s one thing I love it’s a good Peanut Butter Pie!!

Last week we went out to dinner, and we ordered dessert.  I couldn’t believe it was $8 EACH!!  I thought, geeze for that price I could’ve made us a whole pie!!  This pie turned out BETTER than the pie I paid $8 for a piece of, and I’m sure you will agree that it is better than most desserts served in even the finest of restaurants!

My mom gave me this recipe a long time ago, and I just came across it so I figured I’d whip one up and see how it turned out.

We were not disappointed!!   

The crust is a crunchy chocolate goodness, and the filling is light, fluffy and fulfilling.  It’s texture is soft, smooth and creamy, and it literally melts in your mouth.  You can smell it from the next room!!

It required several steps to make it so it wasn’t a quick and easy process, but it wasn’t difficult either and the outcome was well worth the effort!!  You can store this pie in the refrigerator or freezer, and it should be served chilled, but it’s also delicious if you let it sit out for a while and soften. 

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  1. 14 chocolate graham crackers
  2. 1 T. brown sugar
  3. 1 stick butter, melted
  4. 8 oz. cream cheese, room temp
  5. 1 c. creamy peanut butter
  6. 1 c. heavy whipping cream
  7. 3/4 c powdered sugar
  8. 2 T. powdered sugar
  9. 1 tsp. vanilla
  10. 1 c. Reese's peanut butter chips
  11. Reese's cups, minature, approx. 12
  12. 1c. chocolate chips
  1. Preheat oven to 325 degrees.
  2. First, make the crust. In a large bowl melt the butter in the microwave. Using a food processor, pulse the graham crackers until they are crumbled fine. Add the brown sugar and melted butter. Press the mixture into the bottom of a pie pan, and bake for 10-12 minutes!!
  3. In a large bowl, beat for 3-5 minutes the (softened, room temp) cream cheese, 3/4 c. powdered sugar and peanut butter until light and fluffy.
  4. Chill a bowl (in the freezer) and pour the heavy cream into it. Use the whisk attachment and beat until thick and fluffy. Add the 2 T. powdered sugar and the vanilla, and beat thoroughly for 2 minutes. (I used my Kitchen Aid for this step and it worked perfectly).
  5. Gently add the whipped cream mixture to the peanut butter mixture slowly, combining the two. Mix thoroughly. Pour the mixture into the cooled pie shell and freeze for 3-4 hours until it sets. Top with drizzled melted peanut butter chips and melted chocolate chips, peanut butter chips and Reese's cups (I used a hammer and smashed mine into smaller pieces). Store in refrigerator or freezer, and serve chilled.
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