Monday, September 17, 2012

Peanut Butter Pie

I’ve tried a few different Peanut Butter Pies over the past few months and this one is, by far, the best. The fun part is that you can really do whatever you want with it. You can add different types of candy or drizzle with some type of syrup. It’s a sponge for any sweet (or salty if you’re adventurous) ingredient you want to add!
It is also really easy to make this pie on the lighter side. I have tried it with fat free cream cheese before and you really can’t even tell the difference.
If you want to make this recipe even easier than it already is, you can buy a ready made graham cracker crust at the store. But this crust recipe is so irresistible, I had to make the time for it.
Makes 8 – 12 servings

Graham Cracker Crust
1/2 cup (1 stick) melted butter
1 1/2 cups graham cracker crumbs
2 Tablespoons granulated sugar
1/2 tsp of cinnamon
pinch of salt
Preheat the oven to 325° F and spray a springform pan with cooking spray (If you don’t have a springform pan, no worries. A regular tart pan will work just fine). Mix the graham cracker crumbs, sugar, cinnamon and salt with the butter until all the butter is incorporated. Press the crust down into the bottom of the pan. Place in the oven for about 15 minutes.
Let the crust cool for at least 10 minutes before pouring the peanut butter filling in.
Peanut Butter Filling
8 ounces softened Philadelphia Cream Cheese
1/2 cup packed light brown sugar
1/2 cup creamy peanut butter
1/4 cup heavy cream
3/4 cup chocolate chips
14 Reese’s Peanut Butter Cups, chopped up
Mix the cream cheese, peanut butter, brown sugar and heavy cream with a mixer until smooth. Add 1/2 cup of the chocolate chips and 1/2 of the chopped up Reese’s Peanut Butter Cups and mix until well combined. Pour the batter onto the crust and sprinkle the remaining chocolate chips and Reese’s on top. Place in the refrigerator for at least 30 minutes before serving.

Recipe adapted slightly from: Picky Palate


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