Monday, November 13, 2017

Peanut Butter Pie

Peanut Butter Pie by

Decadent. Rich. Creamy. These are all words to accurately describe this pie, particularly when you combine them all together. This pie is everything you'd probably want in a peanut butter pie, complete with honey roasted peanuts in the crust and sprinkled on top. What more could you ask for?

Well, I suppose you could ask for better photos, and I wouldn't blame you. I took these before it had truly set up in the fridge, so it looks a little more goopy than it actually turns out to be once you've let it do it's thing and set up for more than two hours.

Peanut Butter Pie by

So, I apologize for the lack of better photos. But I must admit, when I see all of the professional-looking photos on some other blogs, I just think to myself my goodness, how long does that take to set up? Can you actually eat any of that once you're done photographing it? Do you just have all of these cute decorations lying around to add to the background, or did you go out and buy a bunch specifically for these photos? I guess I'm just not as dedicated a blogger as some people. Which is probably why I don't have a huge following either. But dang, guys, I have a full time job. I do this on the weekends when I have time, or at night after work, when it's not exactly the best picture-taking hour.

Yep. Some real talk.

Peanut Butter Pie by

Anyway! The point is, this pie is delicious, though you probably don't want to take a huge slice. It really is very rich and satisfies with just a little slice. It lasts for quite a few days, although the peanuts in the crust will not be as crunchy after that few days, so just bear that in mind. Otherwise, get to it and enjoy!

Peanut Butter Pie from Cook's Country by

A rich and creamy peanut butter pie with an added crunch of honey-roasted peanuts in the crust and on top.

  • 9 whole graham crackers, broken into 1 inch pieces
  • 3 tablespoons packed light brown sugar
  • 5 tablespoons unsalted butter, melted
  • 1/2 cup honey-roasted peanuts, chopped
  • 3/4 cup (3 ounces) plus 2 tablespoons confectioners' sugar
  • 3/4 cup creamy peanut butter
  • 6 ounces cream cheese, softened
  • 1 3/4 cups heavy cream
  • 1 teaspoon vanilla extract

  1. Adjust oven rack to middle position and heat oven to 325 degrees. Grease 9-inch pie plate. Process graham crackers and brown sugar in food processor until finely ground, about 30 seconds. Add melted butter and pulse until combined, about 8 pulses.
  2. Transfer crumbs to prepared plate. Using bottom of dry measuring cup, press crumbs into bottom and up sides of plate. Bake until crust is fragrant and beginning to brown, 12 to 14 minutes, rotating plate halfway through baking. Let crust cool completely on wire rack, about 30 minutes. Spread 1/3 cup peanuts evenly over bottom of cooled crust.
  3. Using stand mixer fitted with whisk, mix 3/4 cup confectioners’ sugar, peanut butter, cream cheese, and 
3 tablespoons cream on low speed until combined, about 1 minute. Increase speed to medium-high and whip until fluffy, about 1 minute. Transfer to large bowl; set aside.
  4. In now-empty mixer bowl, whip 3/4 cup cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Gently fold whipped cream into peanut butter mixture in 2 additions until no white streaks remain. Spoon filling into crust and spread into even layer.
  5. In now-empty mixer bowl, whip vanilla, remaining cream, and remaining 2 tablespoons confectioners’ sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream evenly over filling. Refrigerate until set, about 2 hours. Sprinkle with remaining peanuts. Serve.
Recipe thanks to Cook's Country

Peanut Butter Pie by

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