Peanut Butter Pie is my absolute, hands down, favorite pie ever. Its light texture and divine yet subtle peanut butter flavor sitting atop the crunchy vanilla cookie crust... heavenly, just absolutely sublime.
Besides the absolutely awesome taste of this pie, the other wonderful thing about it is that it's reasonably easy and quick to make. It does take a couple hours to set in the refrigerator but technically... it could be eaten right on the spot... straight from the bowl.... Some recipes mix cream cheese with the peanut butter first, I don't like that, I think it lessens the flavor of the peanut butter... and after all it is peanut butter pie...
Ingredients
2 c (1 pint) light whipping cream
3/4 c confectioners' sugar
1 1/4 c creamy peanut butter
1 T vanilla extract
6 ounces cream cheese (optional, I don't really care for the cream cheese addition)
1 box vanilla wafer cookies
6 T unsalted butter, melted
Tools
2 mixing bowls
rubber spatula
electric beaters
measuring cups and spoons
9-inch pie plate
Directions
1. Crush the vanilla wafer cookies until they are crumbs and pour into one of the mixing bowls. Melt the butter and pour it into the the bowl with the crumbs. Mix the crumbs until they are evenly coated with the butter. Press the crumb mixture into the pie plate and set aside.
2. In the other mixing bowl, pour the cold whipping cream and confectioners' sugar into the bowl and immediately start whipping with the electric beaters. Beat until stiff peaks form.
3. Gently fold the vanilla and peanut butter into the whipped cream being careful not to deflate it. When the peanut butter is incorporated into the whipped cream scoop it out of the bowl and into the cookie crust. Spread the filling evenly over the crust.
4. Refrigerate the pie for at least four hours before serving to let it set. This pie can also be frozen and served frozen or served immediately after being made.
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