I don’t know when my taste for peanut butter began, but I can’t remember a time not liking it. I like peanut butter on toast with banana slices and honey. I’m crazy for peanut butter balls and sauces with peanut butter as an ingredient. Peanut butter ice cream…..yep, it’s the best!
When it comes to cookies, how is it possible to resist a warm peanut butter one with a cold glass of milk? Oh, how I would love to have that combo right now!
There’s no time of day when peanut butter isn’t perfect. As a late afternoon snack, it’s just right for warding off predinner hunger. I have to laugh remembering the times the hubby came home and knew my finger had been in the peanut butter jar. I guess it left a telltale sign!
As many ways as I like peanut butter, there’s one that can’t be beat. That is peanut butter pie which I was introduced to in a small town Maine restaurant some years ago. Why I didn’t ask for the recipe is beyond me as it would have saved me a lot of time trying to create one as tasty.
Finally, I have made one that is if not the same is at least as good. My taste for peanut butter and chocolate inspired me to try a chocolate crust made with Nabisco’s Famous Chocolate Cookies which are not always easy to find. Then, mixing peanut butter with cream cheese proved to be a step toward getting the right consistency. And, plenty of whipped cream is a must.
Rather than leave you guessing, I’ll share my combination of ingredients resulting in a yummy dessert that leaves people asking for more. A real plus is the pie is quite simple to make.
Peanut Butter Pie
For the crust, crush about 25 chocolate wafers until they are very fine. Mix with 1/4 cup of melted butter and press into a 9” pie pan. Bake at 350 for approximately 7 minutes. Set aside to cool.
For the filling combine 1/2 cup creamy peanut butter with 8 ounces of softened cream cheese and 1/2 cup of confectioners sugar. Beat until very smooth. Fold into the mixture 1 cup of heavy cream whipped until stiff peaks have formed. Spoon into the cooled crust and generously top with whipped cream. For a little something extra, sprinkle crumbled wafers on top and refrigerate until time to serve.
I promise there will not be a bit of the pie left. I’ve been known to keep a little piece back for later, but if anyone spies it, it’s gone.!