It's A Great Day for My Grandma's Peanut Butter Pie
By Cupcakes_Courtrooms on October 22, 2013
Today, instead of my usual musings, I have a recipe for you.
It's very easy. It's very tasty. And it's a recipe from my grandmother. Which automatically makes it good.
I was blessed with two grandmothers who were both phenomenal cooks. They were always in their respective kitchens, making succulent treats. I tried to gather as many of their recipes as possible so that I could carry on their culinary legacies. Each time I re-create one of their scrumptious recipes, I imagine that I am infusing the world with a little bit of their grandmotherly sunshine.
Most refrigerated peanut butter pie recipes are shockingly similar and this one isn't very different, except that it originated from the cozy kitchen of my beautiful grandmother. But if you make this pie, I do believe the world will be a bit brighter that day. Drop me a note and let me know how you liked it, won't you?
Recipe for My Grandma's Peanut Butter Pie
*I only use organic ingredients. I thought I'd tell you that here instead of writing "organic" in front of every ingredient (that just seems obnoxious and annoying).
For the filling:
1/2 cup MaraNatha Organic No-Stir Peanut Butter, creamy style
4 oz. Neufchatel cream cheese
1/2 c. confectioner's sugar
1 graham cracker crust
For the topping:
1 cup heavy whipping cream (I love Kalona Supernatural)
2 tsp vanilla extract
1-3 tbsp confectioners' sugar (depending on how sweet you like your whipped cream)
1 milk chocolate bar (I like Green & Black's Organic Milk Chocolate)
Filling: In one bowl, mix the peanut butter, cream cheese, and powdered sugar on low until thoroughly blended (I use my KitchenAid mixer with the paddle attachment because I have no upper body strength). Pour the filling into your pie crust.
Topping: [Tip: chill the stainless steel bowl and wire whisk before whipping.] Pour the heavy cream into the bowl and whip on high with your mixer until peaks start to form. Add the vanilla extract & sugar; continue beating until peaks form and the whipped cream reaches your desired consistency. Don't overbeat or the consistency will be more like butter.
Smooth the topping onto the peanut butter filling. Take the chocolate bar and, using a knife, shave off curls onto the top of the pie.
FREEZE for at least 24 hours.
To serve, let the pie soften a bit. Some of my guests have preferred it on the softer side, but my husband loves it when it's very frozen. Experiment and enjoy!
If you liked this, here's a link to my full blog post:
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