No Bake Peanut Butter Pie

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With the Holiday season around the corner, The Veggie Wagon thought an easy peanut butter pie recipe would be a perfect fit- and it is also National Peanut Month!

Crust Ingredients:

1/3 cup melted unsalted butter

10 to 12 whole graham crackers, smashed (you can also use the chocolate graham crackers)

For the Filling:
6 ounces cream cheese, at room temperature
¾ cup Mackey Ferry’s All Natural creamy peanut butter
¾ cup powdered sugar
3 tablespoons + ¾ cup heavy cream, divided

For the Whipped Cream:
1 cup Mapleview heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Chopped peanuts, for garnish

Directions:

1. Make the Crust: Combine the crushed graham cracker cookies and the melted butter until evenly moistened, and then press into a 9-inch pie pan. Place in the freezer while you prepare the filling.

2. Make the Filling: Using an electric mixer with a whisk attachment( a kitchen aid works very well), beat the cream cheese, peanut butter, powdered sugar and 3 tablespoons of the heavy cream on low speed to combine, about 1 minute. Increase the speed to medium-high and whip until fluffy, about 1 additional minute. Transfer the mixture to a large bowl; set aside.

3. In the empty mixing bowl, add the remaining ¾ cup heavy cream and whip on medium-low speed until foamy, about 1 minute. Increase the speed to high and whip until stiff peaks form. Stir one-third of the whipped cream into the peanut butter mixture with a rubber spatula. Then add the remaining whipped cream in two additions, folding gently with a rubber spatula until no white streaks remain.

4. Transfer the peanut butter mousse into the prepared crust and spread into an even layer.

5. For the Whipped Cream: In the empty mixing bowl, add the heavy cream, powdered sugar and vanilla extract, and mix on medium-low speed until foamy, about 1 minute. Increase the speed to high and whip until stiff peaks form. Spread evenly over the peanut butter filling, cover with plastic wrap and refrigerate until set, at least 2 hours. When ready to serve, garnish with peanuts. Leftovers can be stored in the refrigerator, covered with plastic wrap, for up to 3 days.

Ingredients

  • Crust Ingredients:
  • 1/3 cup melted unsalted butter
  • 10 to 12 whole graham crackers, smashed (you can also use the chocolate graham crackers)

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