Our apologies for being AWOL the last few days – we have been experiencing some technical difficulties, but we are back and to make up for it, we have an extra-special treat you’ll absolutely go nuts over!
This Peanut Butter Pie is the mother-lode of peanut butter pie: We’re talking a Peanut Butter crust made from Nutter Butter cookies filled with a rich and creamy Peanut Butter filling of cream cheese and peanut butter, and finally all topped off with sweet whipped cream! You are going to love the perfect combination of sweet and salty flavors in this pie.
What do you think? Ready to make this creamy peanut butter treat for the weekend??
Peanut Butter Pie
16 Nutter Butter cookies
1/4 teaspoon salt
4 tablespoons unsalted butter, melted
1/2 cup creamy peanut butter
4 ounces cream cheese, at room temperature
1/2 cup plus 2 tablespoons powdered sugar (divided use)
1 3/4 cups heavy cream (divided use
1 teaspoon pure vanilla extract
1/4 cup salted roasted peanuts, coarsely chopped
Preheat the oven to 350°.
Crush Nutter Butter cookies in a Ziploc bag until very fine. Pour crumbs into a bowl, add salt, and melted butter- stir until well combined. Press the crumbs evenly over the bottom and up the side of the pie plate. Freeze the crust for 15 minutes.
Bake the crust for about 10 minutes, until lightly golden. Let cool on a rack.
In a medium bowl, stir together the peanut butter with the cream cheese, 1/2 cup of the powdered sugar, and 1/4 teaspoon of salt until thoroughly blended. In mixing bowl, whip 3/4 cup of the heavy cream until stiff. Whisk the whipped cream into the peanut butter mixture. Spread the peanut butter filling in the crust in an even layer. Refrigerate until chilled, about 30 minutes or until ready to serve. (Can be made the day before serving.)
When ready to serve, whip the remaining 1 cup of heavy cream and 2 tablespoons of sugar with the vanilla until stiff. Spread the whipped cream over the pie. Sprinkle the pie with the chopped peanuts, cut into slices and serve.
Recipe adapted from Food and Wine