Peanut Butter Pie
Recipes Desserts Holidays Kid-friendly
Description
If you like peanuts and peanut butter, this scrumptious pie's for you. The crust is made from Nutter Butter peanut butter cookies, the filling has creamy peanut butter, peanut butter cups and praline peanuts, and there are praline peanuts in the topping.
Ingredients
Crust:
2 ½ c. Nutter Butter peanut butter cookie crumbs (about 25 cookies)
5 T. melted butter
2 T. brown sugar
1/8 t. cinnamon
Filling:
8 oz. cream cheese, softened
1 1/4 c. creamy peanut butter
1/2 c. sugar
1/2 c. powdered sugar
1/2 t. vanilla
1 T. honey
1/2 c. praline peanuts, chopped
12 mini Reese’s peanut butter cups, cut into quarters
1 1/2 c. heavy whipping cream
Toppings:
1 c. heavy whipping cream
1/2 c. sugar
1/2 c. praline peanuts, chopped
Directions
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Crust:
Preheat oven to 350 degrees. Lightly spray a 9 1/2 inch glass pie dish with non- stick cooking spray.
Place cookies to a food processor; blend until crumbs are formed. (or crush cookies in a large plastic zip lock type bag) Place crumbs in a medium bowl; add melted butter, brown sugar and cinnamon. Use a fork to mix well and combine.
Add crust mixture to prepared glass dish; press mixture firmly and evenly into the bottom and up sides of the dish.
Bake for 10 minutes. Remove from oven; set aside to cool completely before adding the filling.
Filling:
In a large mixing bowl, add cream cheese, peanut butter, sugar, powdered sugar, vanilla and honey. Use an electric mixer to beat ingredients on high speed until smooth.
Add chopped praline peanuts and peanut butter cups; fold; set aside.
In a medium sized bowl, add heavy whipping cream. Use an electric mixer to beat on high speed until thick, fluffy and the consistency of a whipped topping. Add whipped cream to the peanut butter mixture; fold in until well combined.
Spread mixture evenly into prepared pie crust; cover with plastic wrap; refrigerate for at least 6 hours or overnight.
Toppings:
In a medium mixing bowl, add heavy whipping cream and sugar.
Using an electric mixer, beat on high until thick and fluffy, reaching the consistency of a whipped topping.
Remove peanut butter pie from refrigerator. Top with whipped cream; sprinkle with chopped praline peanuts.