I spent a good bit of time the other day looking for a rich, creamy peanut butter pie recipe that appealed. I chose this one because the ingredients are simple and it was one of the few that didn’t call for whipped topping. Plus, I love the idea of adding cream for a pie that is more fluffy than dense. But I warn you it is rich, so probably best to keep the slices small.
Adapted from this recipe
8 oz cream cheese
1 cup peanut butter (creamy or chunky)
1 cup sugar
1 tsp vanilla extract
1 cup whipping cream
1 cup chocolate chips
9 inch graham cracker pie crust
1/3 cup unsalted peanuts, chopped
Directions: In a mixing bowl, beat the cream cheese, sugar, peanut butter and vanilla. Mix until creamy. Set aside.
In a separate bowl, beat the whipping cream until stiff peaks form. Gently fold into the peanut butter mixture. Fold in the chocolate chips and peanuts. The mixture should be fluffy and smooth.
Pour the mixture into the crust.
Freeze for 2 hours, until the pie is set.
Slice and serve with a drizzle of chocolate syrup.
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