Peanut Butter Cream Pie

Peanut butter cream pie *

Even as I type this in, I am striving for control to stop myself from running into the kitchen and making one!  Simple and luscious! 

Ingredients

Filling

1 ½ cup heavy cream

1 8oz package cream cheese at room temperature

¼ cup packed light brown sugar

¼ tsp salt

1 tsp Vanilla

1 cup smooth all-natural peanut butter (Adams!)

Graham Cracker Crust

1 cup graham cracker crumbs

¼ cup butter, melted

1/3 cup sugar

Whipped topping

1 ½ cup heavy cream

¼ cup powdered sugar

Optional topping additions

½ cup coarsely chopped peanut butter cups

½ cup coarsely chopped pretzels

2 oz dark chocolate melted

Instructions

Make the crust (okay, you can buy one at the store if you want!)  by mixing the melted butter with the crumbs and sugar.  Press the mixture into you pie pan with a flat bowl or cup.

Bake at 350 for six minutes.  Set aside and let cool.

Beat cream in electric mixture till it holds soft peaks, about 4 – 5 minutes.

Transfer to a medium bowl.

In the same mixer without bothering to clean the mixer bowl, beat the cream cheese till smooth and pliable, about three minutes. 

To mixer, add sugar, salt and vanilla and beat well.

Add peanut butter and mix to incorporate –it should be smooth.

Remove mixer bowl and incorporate a third of cream by folding it into the peanut butter mix.  Repeat twice more.  It should be fluffy!  Add this mixture into cooled graham cracker crust.

For topping

In a clean mixer bowl, add cream and powdered sugar.  Mix with whisk attachment till soft peaks form about 4 to 5 minutes.

Add to the top of the pie.

Cover with plastic wrap and Refrigerate for at least four hours.

Just before serving top with your favorite combination of options or have nothing at all.

·       From Homemade Decadence by Joy Wilson