Monday, August 13, 2012

Peanut Butter Pie

Happy Nom Nom Monday! I wanted a dessert, and it being summer I didn't want to bake. Dessert for me usually involves either chocolate or peanut butter.  This delectable treat has both! AND, it's extra easy to make!  I love a good Peanut Butter Pie, and Baked Bree's recipe is fantastic.  Eat-the-whole-pie-at-once kind of yumminess.  

- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 6 tablespoons of melted butter
- 2 cups heavy cream
- 1 cup peanut butter
- 4 ounces of cream cheese
- 3/4 cup white granulated sugar
- 1 teaspoon vanilla
- 1 cup chocolate chips

Heat the oven to 375ºF.  I know I said no baking, but sticking a pie crust in the oven for a few minutes doesn't count, does it?  Melt your butter, and mix it with the sugar and graham cracker crumbs.  Press into a pie pan.  Stick in the oven for 7 minutes, and let cool before pouring in the filling.  

Whip the heavy cream, and set in the 'fridge.  Don't worry about cleaning out the mixer, and dump the peanut butter, cream cheese, and sugar in mixing throughly.  Once doughy add the vanilla.  Then slowly add in the heaving whipping cream that we set aside in the refrigerator.  It will become similar to thick pudding when completely mixed together.  Finally hand stir in the chocolate chips, and pour mixture into the cooled pie crust.  

Sprinkle a few chocolate chips over the top, or if you have extra heavy cream, you could mix up some whipped cream.  No extra heavy cream here, so no whipped cream.  Let pie setup in the refrigerator for at least an hour, but best overnight.  

Scoop out and enjoy!  We were overly excited and tried to serve ourselves too early.  The pie didn't appear to be jiggly, but as soon as we tried to pull a piece out it started to run down the spatula.  We gently placed it back into the pie, and impatiently stuck it back in the ice box.  Then I watched the clock waiting for my slice.  

Taa-dah!  It was well worth the wait!  Hope you're having a fantastic Monday, and happy DIYing, chris!