Peanut Butter Cream Pie
By Sur La Table & Renée Behnke, Memorable Recipes
Peanut Butter Cream Pie
By Sur La Table & Renée Behnke, Memorable Recipes
Yield/Serves:
Makes 12 to 16 servings
- 1½ cups top-quality peanut butter (crunchy or smooth)
- 12 ounces cream cheese, at room temperature
- 1¼ cups sugar
- 3 tablespoons unsalted butter, melted
- 2½ cups whipping cream
- 1 tablespoon pure vanilla extract
- Chocolate curls, for serving (see below)
- Chocolate fudge sauce, for serving
- Graham Cracker Crust:
- 1½ cups fine graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- ¼ cup sugar
This simple pie is perfect for the little kid in all of us. Plan ahead, as it needs to refrigerate for a few hours before serving. If you feel up
to making your own chocolate sauce for serving with the pie, try the one from Individual Chocolate Fondues (page 192). Use a top-quality
peanut butter for this recipe, preferably natural style, which has the best peanut flavor.
For the graham cracker crust, preheat the oven to 375°F. Stir together the graham cracker crumbs, butter, and sugar in a medium bowl until well blended. Press the crumbs evenly onto the bottom and up the side of a 9- or 10-inch pie pan. Bake the crust for 6 to 8 minutes, until lightly browned. Set aside to cool completely.
Cream together the peanut butter, cream cheese, sugar, and melted butter in a large bowl with an electric mixer. Whip 1½ cups of the whipping cream in another bowl until soft peaks form, then whip in the vanilla extract. Fold the whipped cream into the peanut butter mixture in 3 or 4 batches. Pour the filling into the cooled pie shell. Refrigerate for at least 12 hours or overnight.
Just before serving, whip the remaining 1 cup whipping cream until soft peaks form. Cut the chilled pie into individual pieces and top each piece with a generous dollop of whipped cream. Finish with a sprinkle of chocolate curls and/or a drizzle of fudge sauce.
For the graham cracker crust, preheat the oven to 375°F. Stir together the graham cracker crumbs, butter, and sugar in a medium bowl until well blended. Press the crumbs evenly onto the bottom and up the side of a 9- or 10-inch pie pan. Bake the crust for 6 to 8 minutes, until lightly browned. Set aside to cool completely.
Cream together the peanut butter, cream cheese, sugar, and melted butter in a large bowl with an electric mixer. Whip 1½ cups of the whipping cream in another bowl until soft peaks form, then whip in the vanilla extract. Fold the whipped cream into the peanut butter mixture in 3 or 4 batches. Pour the filling into the cooled pie shell. Refrigerate for at least 12 hours or overnight.
Just before serving, whip the remaining 1 cup whipping cream until soft peaks form. Cut the chilled pie into individual pieces and top each piece with a generous dollop of whipped cream. Finish with a sprinkle of chocolate curls and/or a drizzle of fudge sauce.