Monday, May 20, 2013

Peanut Butter Pie

Peanut Butter Pie
1 store bought graham cracker pie crust or make your own.
( I find bought crust are too small...usually 8 in... for my liking. The recipe below will make a 10 in. pie.)
1-1/2 cups graham cracker crumbs
(About 9 full/long crackers — just throw them in a gallon bag, zip, and crush with a rolling pin.) 
5 tbsp butter, melted
8 oz. cream cheese
1 c. smooth peanut butter
½ c. granulated sugar
1 tsp. pure vanilla extract
8 oz. frozen whipped topping, thawed (I added a little extra to mine)
whipped cream for topping...or use frozen whipped topping, chocolate syrup, and grated chocolate; optional garnishes.
Preheat oven to 375. 
In a small bowl, mix together graham cracker crumbs and melted butter until a crumbly, moist mixture forms. 
Gently but firmly press the graham cracker mixture into the bottom/sides of a pie dish. 
Bake for 10 minutes. Set aside to cool completely.

With an electric mixer, beat cream cheese and sugar until smooth. Blend in peanut butter and vanilla. Fold in whipped topping. Spoon mixture into prepared pie crust. Refrigerate for at least 4 hours. Garnish with whipped cream and chocolate syrup, with a sprinkling of grated chocolate. Keep refrigerated.
Note: I used frozen topping for the filling and whipped my own cream with a little sugar for the topping. When I make this again I will not bother with the frozen topping. A 1\2 liter size container of whipping cream will make enough whipped cream to use for the filling as well as the topping. Chill the whipping cream, bowl and beaters before beating...beat while adding adding 1/4 c. of sugar until cream firms up. Do not over beat.
Enjoy...I know we did!

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