Thursday, March 3, 2011


If you like peanut butter, this pie is a little taste of heaven on earth. It is super easy to make (even easier if you use a ready made Oreo crust). It is the perfect ending to any meal; it is not heavy at all and it is absolutely delicious frozen.

1¼ cups chocolate graham cracker crumbs
¼ cup granulated sugar
¼ cup melted butter
Mix ingredients and press into a 9" pie plate. Bake at 375 for 10 minutes then cool completely before filling.
8 ounces cream cheese (room temperature)
1 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
1½ cups heavy whipping cream
Beat the cream cheese and powdered sugar until well mixed; add the peanut butter and vanilla and beat on high until very well mixed and light in color.
In a large bowl, beat the whipping cream until stiff peaks form. Gently spoon the peanut butter mixture into the whipped cream and gently fold the two together until well combined.
Pour into baked and cooled pie shell. Chill for several hours or speed chill in the freezer for about 3 hours.

NOTE: Make sure your cream cheese is at room temperature for this recipe. If you don't have room temperature cream cheese, you can put it in the microwave for 10-13 seconds (take the wrapper off first).

NOTE: Everyone I have ever served this to has raved about it. I hope you give it a try. I think next time I make it for a potluck, I'm going to double (or triple) the recipe and make it in a big sheet pie.

NOTE: I like to serve this after it has been in the freezer for 3 hours. If you leave it in the freezer overnight, take it out about 15 minutes before serving.