{No Bake} Peanut Butter Pie

Creamy, heavenly Peanut Butter Pie – is a freezer pie that you can make in advance and simply thaw for about a half hour before serving.

Peanut Butter Pie

In honor of the upcoming holiday season, I am going to holding a special event…PIE WEEK! I’ll be sharing a new pie recipe each day, and this is the one to kick it off.

To begin, you’ll need a graham cracker pie shell. You can buy one if you like, but they are so simple to make that you can whip one together in a couple minutes. In a bowl, stir together 1 1/2 cup graham cracker crumbs, 1/3 cup sugar and 6 tablespoons of melted butter. Press this in the bottom of a pie plate or a spring form pan. Stick it in the fridge until you are done making the filling. That’s it!

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In your mixing bowl, start with 1/2 cup creamy peanut butter. Mine is a freshly ground one, so it has little bits of peanut in there…{Love!}

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To that you’ll add 4 ounces of room temperature cream cheese and 2/3 cup powdered sugar. Beat those until creamy.

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Mix in 1/2 cup of milk, and stir until it is fully combined.

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Be sure to scrape your bowl and get every bit of peanut butter stirred in. Set that aside for a moment.

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Now to make this pie fluffy. In a mixing bowl (yes, I have 2 mixers. If you only have one bowl for your mixer, put the peanut butter cream into another big bowl, and do this in your washed mixer bowl.) combine 1 cup of whipping cream, 1/3 cup powdered sugar and a teaspoon of vanilla. Beat this on high until you have beautiful whipped cream with stiff peaks.

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Pour the whipped cream in with the peanut butter cream.

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Ever so gently, fold the two together until they are just combined.

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Spread the mixture into your pie shell.

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Isn’t this lovely? Wrap this well with foil and stick it in the freezer for about an hour or more. You can even make this a couple days ahead and keep it frozen until you are ready for it. Before you serve it, you’ll want to set it on the counter for about 30 minutes to make it easier to cut.

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This pie will simply melt in your mouth.

Peanut Butter Pie 2

Enjoy!

Peanut Butter Pie 3

{No Bake} Peanut Butter Pie

Prep Time: 20 minutes

Total Time: 1 hour, 20 minutes

Ingredients

    For the Crust
  • 1 1/2 c graham cracker crumbs
  • 1/3 c sugar
  • 6 Tb butter, melted
  • For the Pie
  • 1/2 c creamy peanut butter
  • 4 ounces cream cheese, room temperature
  • 1 cup powdered sugar, divided
  • 1/2 cup milk
  • 1 cup whipping cream
  • 1 tsp vanilla

To begin, prepare your pie crust. In a bowl, stir together the cracker crumbs, sugar and butter. Press into the bottom of a pie plate or spring form pan. Chill while you make the pie.

In a bowl, beat together the peanut butter, cream cheese, and 2/3 cup of the powdered sugar until smooth. Stir in the milk. Be sure to scrape the bowl with a rubber spatula and get everything mixed in. In a separate mixing bowl, combine the whipping cream, vanilla and remaining 1/3 c powdered sugar. Beat on high until the cream is whipped and you have stiff peaks. Gently fold the whipped cream into the peanut butter cream. Spread the filling into your pie crust. Cover tightly with foil and freeze for an hour or more. Thaw on your counter about 30 minutes before serving. Enjoy!

Notes

This pie is easiest to cut when it is made in a spring form cake pan.

http://thefoodiearmywife.com/peanut-butter-pie/

Optional Pie Crust Recipe – this is my go-to pie crust that I use for pretty much everything.

Pie Crust

Yield: Dough for 2 standard pie crusts, or one double crust pie

Making this dough in a food processor is quick and simple, and turns out every time I make it.

Ingredients

  • 2 1/4 c all purpose flour
  • 1 tsp salt
  • 1 c (2 sticks) very cold butter, cut into small pieces
  • 7-9 teaspoons ice cold water

Combine the flour and salt in a food processor. Add in the cold butter. Pulse the food processor until the butter is broken up and the mixture is crumbly. I generally pulse it three times with about 4 second pulses. Turn on the food processor and drizzle in the water. Add just enough water to make a crumbly dough. If you add enough water for the dough to come together into a ball, you will have dough that is way too wet, and will be tough.

Separate the dough and form into two disks. Wrap them in plastic wrap and chill in the fridge for 30 minutes before using.

Notes

For a pie that calls for a baked pie crust, use one dough disk, roll it out and form the crust in the pie plate. Poke the crust all over with a fork. Chill while you preheat your oven to 475 degrees. Bake for 8-10 minutes or until lightly golden. Cool and use as needed.

http://thefoodiearmywife.com/peanut-butter-pie/

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