Wednesday, December 30, 2009

Peanut Butter Pie

Consider the fact that my husband isn't really a fruit person and combine that with the fact that he really doesn't want fruit "messing up" his dessert, you may be able to understand why this is the only pie that Brad eats. And it really is pretty darn tasty. Kristen actually introduced this pie to us years ago and Brad loved it, so I knew I had to keep it in my arsenal. It's yummy and simple so it works for any occasion but you could spruce it up with some whipped cream or ganache drizzle if fancy is what you are going for.

The biggest con to this dessert is that it is a frozen pie and starts to lose it's texture if exposed to room temperature for too long. Also, you need to give this several hours in the freezer before it is firm enough to serve, so it doesn't lend itself to any last minute applications. That being said, it's definitely a people-pleaser. It's very light but the peanut butter flavor definitely stands out. I've served it to adults and kids and they all loved it!

Peanut Butter Pie**
(Original recipe by Hold the Tomato)

1 cup milk
8 oz cream cheese
2/3 cup peanut butter
2 cups powdered sugar
12 oz Cool Whip
1 tsp vanilla extract
2 9-inch graham cracker pie crusts

Combine first 3 ingredients in a bowl and beat together. Once combined, stir in last 3 ingredients. Pour mixture into the two prepared crusts and freeze for several hours or overnight. Remove from freezer a few minutes before serving and garnish with whipped cream, chocolate drizzle, etc.

**This recipe is for two pies but can be easily halved. In fact, I rarely make the full recipe.


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