If peanut butter is not your thing, then you might want to just walk on by today’s recipe.
But if you DO love peanut butter, I’ve got a pie for you. The PB flavor is strong, but the texture of this pie is light and fluffy from whipped cream folded into the peanut butter-cream cheese base. Honey-roasted peanuts add a sweet crunch and a topping of whipped cream is the crowning touch.
9 whole graham crackers, crushed into crumbs (about 1 1/4 cups of crumbs)
1 Tbs light brown sugar
5 Tbs melted butter
1/2 cup honey-roasted peanuts, chopped (or use the candied peanuts here)
6 ounces cream cheese, softened
3/4 cup plus 2 tablespoons confectioners’ sugar, divided
3/4 cup creamy peanut butter
1 3/4 cups heavy whipping cream, plus whipped cream, for garnish, optional
1 teaspoon vanilla extract
1. Preheat oven to 325℉. Grease a 9-inch pie plate.
2. Combine the graham cracker crumbs, sugar and melted butter until well blended. Press the mixture into the sides and bottom of prepared plate. Bake for 12 minutes, until beginning to brown. Remove to a wire rack and cool completely, about 30 minutes.
3. Spread 1/3 cup peanuts over cooled crust.
4. In the bowl of a stand mixer, combine the cream cheese, 3/4 cups confectioners’ sugar, peanut butter and 3 tablespoons cream until the mixture is light and fluffy, about 2 minutes.
5. In a separate bowl, whip 3/4 cup heavy cream until stiff peaks form. Gently fold whipped cream into peanut butter mixture until no white streaks remain. Spoon filling into crust in an even layer.
6. Whip the remaining cream with the 2 tablespoons confectioners’ sugar and vanilla extract, until stiff peaks form. Spread whipped cream evenly over filling. Refrigerate until set, about 2 hours.
7. Sprinkle pie with remaining peanuts and serve.
Recipe from Cook’s Country Magazine
‘Stop’ is tagged as “dark pop”. For me it’s a bright spot in my day. I love the loping beat and the singer’s falsetto-ish delivery.