Thursday, June 2, 2016

Quick-Fix Peanut Butter Pie

From the kitchen of One Perfect Bite...Your only problem with this pie will be deciding when you're going to serve it. Because it is so creamy, you'll find it difficult to transport, and it's way too rich for a morning meeting or after dinner dessert. It does, however, lend itself to dessert parties or late night get-togethers where dessert and coffee are the order of the day. Off the top of my head, I can't think of a dessert that is easier to make than this one. I found the recipe on the blog, Bake or Break, and while the original recipe can be made in 30 minutes or less, I've made a few changes that make it simpler still. Using a store-bought Oreo crust and  commercial whipped topping I can have the pie ready to refrigerate in about 10 minutes. To keep its shape, the pie needs to chill for about 4 hours before cutting, though you can reduce that time by several hours if you freeze the pie before taking a knife to it. Teens love this pie and I must admit, that while I'm at the other end of the continuum, it is also a favorite of mine. I suggest you keep portions small because the pie is so rich. If you like peanut butter, this pie could well be your downfall. It's ridiculously easy to make and it's drop-dead delicious. Here is how it's made.

Peanut Butter Pie...from the kitchen of One Perfect Bite courtesy of Bake or Break

1-1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
8 ounces cream cheese, at room temperature
1 cup creamy peanut butter
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1-1/2 cups heavy cream
3/4 cup miniature chocolate chips

1) To make the crust: Preheat oven to 350 degrees F. Combine all the crust ingredients in a medium bowl, stirring until moistened. Press the mixture evenly on the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes. Set aside to cool.
2) To make the filling: Using an electric mixer on medium speed, beat cream cheese, peanut butter, confectioners’ sugar, and vanilla until combined. In a separate bowl, use an electric mixer with a whisk attachment to whip cream until soft peaks form. Gently fold whipped cream into cream cheese mixture. Fold in the chocolate chips. Pour filling into baked crust. Refrigerate for about 4 hours, or until set, before serving. Keep pie refrigerated. Yield: 8 to 10 servings.

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Alicia said...

Wow! That looks and sounds totally decadent! And it's such a pretty pie too! I may have to try this one someday this summer. I think I could just have a slice and call it dinner!

A Paixão da Isa said...

humm quelle délice super bon bravo bisous

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